Terrace Patio Server (Seasonal)

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Job Summary –

To give the proper service & guest satisfaction in the levels of the quality standards of the operation according to the Standards Manual of the outel which has been set by the management of the F&B Dept. To be fully conversant with all services offered by the hotel as well as have an understanding and knowledge of all food and beverage items served. Uses hospitality in dealing with guests. Performs duties in a pleasant conscientious and professional manner. The Seasonal Patio Server is responsible for delivering an elevated, intuitive, and engaging guest experience on the restaurant patio. This role focuses on the service of cocktails, wines, Champagne, and a curated selection of appetizer-style cuisine in a relaxed yet refined setting.

Essential Duties and Responsibilities

(Key Activities)

• Ensure all tables and service stations are properly set, clean, and positioned prior to service; complete all assigned opening side work and prepare service stations with required mise en place
• Demonstrate strong knowledge of all food and beverage offerings, including cocktails, wines, Champagne, and seasonal menu items
• Utilize proper service techniques and upselling strategies to enhance the guest experience and drive revenue
• Independently manage the patio section, including order taking, beverage preparation coordination, and full-cycle service execution
• Guide guests through the menu with confidence, making personalized recommendations and pairing suggestions
• Deliver accurate and timely service, ensuring the right items are served to the correct guest with attention to detail
• Maintain continuous table presence throughout the experience, anticipating guest needs and adjusting service accordingly
• Clear and reset tables efficiently throughout service while maintaining cleanliness and organization of the patio environment
• Present and suggest additional offerings, including desserts, after-dinner drinks, and premium beverage selections
• Review guest checks for accuracy prior to presentation and process payments in a professional and timely manner
• Communicate guest feedback, preferences, and any service opportunities to management in real time
• Act as an ambassador of the restaurant, creating a warm, polished, and memorable patio dining experience from arrival to departure.

Required Skills –

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 25 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.
• Patio Environment – exposure to warm and humid outdoor space for long period of time during Spring and Summer time and cold weather during Winter season.

Experience & Qualifications

• Minimum 1 year of food & beverage in a similar position in a well-established hotel.
• Hotel operational exposure (i.e., F&B) preferred
• Experience with a luxury or ultra-luxury property or brand preferred
• Must have current and valid Food Handler’s card + TABC card