Job Title: Restaurant Server

Department: Food and Beverage

Supervisor: Food and Beverage Manager/Director/Restaurant Manager

Summary

The Restaurant Server is responsible for delivering exceptional dining experiences to guests by providing attentive, courteous, and efficient service in the hotel’s restaurant, lounge, or room service operations. This role involves taking orders, serving food and beverages, and ensuring guest satisfaction in a refined and welcoming environment that reflects the hotel’s brand standards.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Greet guests warmly and guide them through the dining experience with professionalism and hospitality.

• Take accurate food and beverage orders and communicate them clearly to kitchen and bar staff.

• Serve meals and drinks promptly, ensuring proper presentation and guest satisfaction.

• Monitor tables and anticipate guest needs, offering refills, clearing dishes, and responding to requests.

• Maintain cleanliness and organization of dining areas, including resetting tables and restocking supplies.

• Process payments accurately and handle guest inquiries or concerns with grace and efficiency.

• Collaborate with team members to ensure smooth service during peak hours and special events.

• Uphold all health, safety, and alcohol service regulations.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

One to two years’ experience in food and beverage service or hotel preferred but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.

Certificates, Licenses, Registrations

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand for extended periods, walking, pushing, bending and reaching, stooping, kneeling, or crouching. The employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc. The employee must occasionally lift and/or move up to 50 pounds.