Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Check all table set-ups in the station for cleanliness and proper position before open. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated patrons. Maintain complete knowledge and comply with all departmental policies and service procedures. Greet guests as they arrive and assist them with seating at tables. Take guests' alcoholic beverage orders utilizing suggestive selling techniques. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Clear each course following procedures laid down in departmental manual. Create an amazing dining experience for our guests. Helps guests select food and beverages by presenting menu; offering cocktails and aperitifs; suggesting courses; explaining the chef's specialties; identifying appropriate wines; answering food preparation questions. Transmits orders to bar and kitchen by recording guests’ choices; identifying patrons' special dietary needs and special requests. Keep kitchen staff informed by noting timing of meal progression. Serves orders by picking up and delivering guests' choices from bar and kitchen; delivering accompaniments and condiments from service bars. Responds to additional guests requirements by inquiring of needs; observing dining process. Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs. Concludes dining experience by acknowledging choice of restaurant; inviting guests to return. Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment ; returning change or credit card and signature slip to guest. Contributes to team effort by accomplishing related results as needed. Carry out any other duties as and when required by the Director of Food & Beverage - The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates. QUALIFICATIONS:Experience: Minimum of 21 years of age to serve alcoholic beverages; minimum two years’ experience as a Restaurant or Banquet Food Server. Education: High school diploma or equivalent education preferred. Availability: Able to work PM/evening shifts to include weekdays, weekends and holidays.