Part-Time Fine Dining Server-FOH Swing

Company Description

Magdalena is an upscale, vibrant bistro in the Ivy Hotel--known for its seasonal menus, exceptional wine selection, and warm hospitality. We pride ourselves on creating a memorable dining experience with an approachable, yet refined, atmosphere.

We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

This is a FOH position for candidates who can operate all service roles – Server, Support, Host and Bar – while ensuring that service is performed in a professional manner and to the style specified by department head.

• Ensure that service is performed in a professional manner and to the style specified by the Director of Food & Beverage.
• Communicate with other restaurant staff and departments.
• Make sure that company policy, vision statement and departmental objectives are followed and utilized at all times.
• Be fully conversant with all hotel products and services.
• Maintain good communication between kitchen and restaurant and other departments on a daily basis regarding specials, shortages and special dietary requirements.

• Assist the Director of Food & Beverage in keeping the morale of the team up through social and educational events.
• Foster an environment where improvements to products, processes and service are welcomed and encouraged.
• Take responsibility for service in the area of the restaurant under your responsibility during your shift.
• Monitor, review and provide feedback on individuals’ performance; set and review objectives in line with the performance review and induction process.
• Work to develop team members according to their individual abilities and potential.
• Ensure overall responsibility for the running of your station, private function or room service.
• Ensure that the restaurant dining areas are maintained to a high standard of cleanliness.

• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.
• Be fully conversant with every dish served in the restaurant and provide explanations when requested.
• Have a solid understanding of the current wine list and be able to sell and serve all wines and champagnes.
• Act as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance.
• Ensure that all guest wishes are met as far as is reasonably possible.
• Ensure that all staff call guests by their correct name and title.
• Welcome, sit and take food orders from guests in the restaurant.
• Ensure that service is performed in a professional manner following standards set.
• Collate information and feedback while attending all staff briefings before each service.
• Obtain feedback from guests and use this to improve service and pass it on to the Director of Food & Beverage and Dining Room Manager.

• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.
• Be fully aware of the hotel’s fire and safety procedures and health and safety regulations.

• Support colleagues at peak times and undertake any operational duty reasonably required to ensure customer expectations are met.
• Undertake any other duties as requested by the Director of Food & Beverage and Dining Room Manager, in accordance with the scope and responsibilities of the role.
• Report for duty punctually and maintain full uniform according to appearance and grooming standards.

• 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 the job, the employee is regularly required to stand, use hands to fingers, handle…