The Ranch at Rock Creek Hiring for PM Dining Room Server at Philipsburg, Montana Full Time

Primary Purpose of Position

Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guests’ tables according to hotel specifications, courteously and efficiently.  Assist in the maintenance of the restaurant area and equipment.  Provide quality service.

Full-time, year-round employees enjoy a benefits package that includes insurance, PTO, and holidays.  Employees who successfully complete the season will be eligible for a bonus.  Shared, onsite staff housing is available to employees at no cost. The Ranch also provides complimentary access to basic food items and a daily lunch provided by our staff cook. 

Essential Duties and Responsibilities

1. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up of the restaurant/bar.
2. Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, correct glassware and garnishes in the restaurant.
3. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
4. Maintain complete knowledge of all menu items, prices, preparation method/time, ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
5. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
6. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
7. Maintain complete knowledge of POS system and manual systems.
8. Maintain complete and comply with all departmental policies/service procedures.
9. Complete all opening side duties as assigned.
10. Organize assigned station and ensure readiness prior to guest arrival.
11. Review daily specials and maintain awareness of 86’d items throughout the shift.
12. Take guests’ food and beverage order, utilizing suggestive techniques.
13. Record order of guest following department service procedures.
14. Input order into POS system and ensure transmission of food order and that order is verified by the kitchen.
15. Legibly document orders when POS system is down and distribute food orders to kitchen.
16. Retrieve all alcoholic beverages from the bar and serve to guests.
17. Open and serve wine/champagne bottles in accordance with departmental standards.
18. Make all varieties of coffee in accordance with the departmental standards.
19. Serve all food courses and beverage items.
20. Understand and anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
21. Maintain positive guest relations at all times.
22. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
23. Handle guest complaints following procedures and ensuring guest satisfaction.
24. Monitor and maintain cleanliness, sanitation and organization of assigned station and service area.
25. Guide the activities of the assigned assistant server, bus person and food runner to ensure optimum service to the guest.
26. Clear each course.
27. Remove soiled wares from tables as assigned and transport to dishwashing area.
28. Promptly crumb tables after main course is removed.
29. Total all charges and present guest checks; process credit card payment through the POS system; process cash payment through the bartender.
30. Clean and reset tables immediately after guest departs.
31. Complete closing duties as assigned.
32. Complete all closing reports as assigned and leave duty after reporting to supervisor

Education/Experience

1. Minimum 21 years of age.
2. 2 year experience as a fine dining server.
3. 5 year experience in industry
4. Very good knowledge of wines, spirits and beers
5. Very good product knowledge – preparation and cooking techniques
6. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
7. TABC Certification
8. Food Handlers Certification
9. High school graduate or equivalent and some college.
10. Certification of previous training in liquor, wine and food service
11. Ability to communicate in a second language, preferably Spanish
12. Any previous culinary training.
13. Certification in alcohol awareness program.
14. Certification in CPR
15. Previous computer training on POS systems.
16. Prior training in guest relations

Special Skills/Equipment

1. Ability to anticipate and understand guest service needs.
2. Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.
3. Ability to focus attention on details.
4. Ability to suggestively sell restaurant menu items, beverages and wines.
5. Ability to access and input information into POS system.
6. Ability to maintain good coordination and timing while serving orders quickly.
7. Ability to work cohesively with co-workers as part of a team.
8. Ability to perform job functions with minimal supervision.
9. Ability to regularly lift and/or move up to 15 lbs., occasionally lift and/or move up to 40 lbs.
10. Ability to stand for long periods of time and move frequently from area to area.
11. Ability to walk.
12. Ability to balance
13. Bending
14. Stooping
15. Crouching
16. Kneeling
17. Reaching with hands and arms
18. Reaching overhead
19. Manual dexterity
20. Speaking
21. Hearing
22. Visual Acuity
    1. Close vision
    2. Distant vision
    3. Peripheral vision
    4. Depth perception
    5. Ability to adjust focus
23. Ability to drive.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.