B. F. Saul Company Hospitality Group

  • Off the Record Server

    The Hay-Adams
    Job Function
    Food & Beverage
    Union/Full Time
  • Overview and Responsibilities

    To provide personalized and immaculate guest service and an elegant dining experience by anticipating and providing for all guest needs/requests.  To effectively and efficiently take orders, deliver food and beverage orders, and maintains assigned stations in a manner that meets or exceeds all currently established standards.  Promotes “Off the Record” Restaurant and The Hay-Adams hotel with professionalism and enthusiasm.


    Essential Duties & Responsibilities

    1. Assist in seating and greeting the guest. Apply elegant service techniques according to established standards.
    2. Present menus, engage in polite conversation, create a personal dining experience, answer questions, and offer information on all menu items and beverage items.  Make knowledgeable, informed and articulate recommendations and suggestions regarding all menu items.
    3. Accurately and quickly take guests order, according to the prescribed procedure. Write orders on server pads using correct position numbers. Accurately relay orders to kitchen.
    4. Clean, clear and set dining room tables as determined by established restaurant standards.  Responsible for the cleanliness of equipment and impeccable appearance of server stations and dining room areas.
    5. Deliver all plated food and beverages from Kitchen and Service Bars making sure all presentations are beautifully presented and all condiments and garnishes are correct.
    6. Observe diners to make eye contact and anticipate the guest's needs with service being attentive at all times (i.e. the guest should not have to request/need service at any point), respond to any additional requests and to determine when meal has been completed.
    7. Carve meats, bone fish and fowl, and prepare dishes and desserts at guest’s table. Ladle soup, toss salads, brew coffee, and perform other services as determined by restaurant procedure.
    8. Clear and reset tables as necessary during the meal.  Return dirty dishes to dishwashing area.
    9. Complete all side duties as assigned and maintains work area in a professional manner.
    10. Maintain and restock service items and fridges according to established par levels.
    11. Is familiar with the use of the Micros System, postings and amending postings. Totals bills and accepts payments, closes out checks and delivers to Cashier. Ensures all cash procedure and policies are strictly adhered to.
    12. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description.
    13. Perform any other reasonable duties as required and directed.


    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. 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:  High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.


    License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.


    Basic Expectations:  This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.


    Language Skills:  Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization.


    Mathematical Skills:  Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.


    Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.


    Physical Ability:  The physical demands described here are representative of those that must be met by any 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 regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.


    EEO AA M/F/Vet/Disabled


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