This position will be located at one of Discovery Land Company's locations: Chileno Bay Club, located in Baja California Sur, Mexico.

Chileno Bay Club is seeking a Server to join the Food and Beverage Service Department.
The Server is responsible for contributing the a great member and guest dining experience. The server will provide excellent customer service, a robust understanding of the menu, and attention to detail during the members dining experience. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.
OVERVIEW/BASIC FUNCTION:

To help fulfill its purpose and exceed members' expectations by consistently adhering to all standards, policies and procedures relating to food and beverage service, with a strong emphasis guest satisfaction. This include the planning, preparation, set-up pre-and post-service in all front and back of house of the restaurant to include but not limited to events, tables, food display, servers' station in accordance with set-up standards and tasks checklists. Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES:

SERVICE TO CBC MEMBERS & OWNERS

• Maintain complete working knowledge of the facilities and services offered by the CBC so to assist members/visitors.
• Comply with all departmental policies, sequences of service and standards operating procedures.
• Always Acknowledge our members. Meet and greet all members arriving and departing designated outlet, or anywhere in the resort, with a professional manner and using our guests' names whenever possible. Smile and use good eye contact. Speak first and last to greet members.
• Give a warm sense of welcome, personally escort our guests within the CBC.
• Stop any jobs or conversations with colleagues should a guest approach or require your attention, and focus on guest first.
• Always give guests the right of way, when walking, driving a cart, holding a door, escorting guests.
• Consistently give a warm, natural, efficient personal service to members.
• Recognize and welcome repeat members and owners. Be familiar with their preferences and dislikes and communicate findings to the team.
• Never say "No". Look for solutions and alternatives, contribute with progressive ideas, communicate, and work with colleagues to develop ways to continually improve the guest experience, to deliver seamless service and to create precious memories for the guests.
• Own our members' requests/complains. Investigate, report, and take ownership for resolving guest queries, complaints, or incidents, working with the team in any departments. Maintain ownership and follow up when issue needs the involvement of other departments/ colleagues to be resolved.
• Promptly report all positive or negative guests' comments to the outlet Manager or Supervisor on duty.
• Participate in building members' preference and dislike profile, and use actively.

SERVICE TO INTERNAL GUESTS

• Maintain a positive working environment; be willing to give assistance in your own and other departments as needed.
• Work with colleagues to resolve issues, maintain and encourage good working relationships.
• Behave professionally and fairly in a consistent manner with any colleagues that happen to be personal acquaintances, family, friend, or not.
• Be willing to share your knowledge and experience to help my team achieve personal and departmental goals.
• Inform your Supervisor of any out of stock/low in stock items.
• Always handover to next shift before leaving your outlet, handover a clean workstation, stocked and complete all end of shift tasks as per standards and as per listed on end of shift checklist.
• You are part of the Food and Beverage team and may be asked to work / help in different sections of Food & Beverage service, and carry-out various tasks without notice, as far as you are qualified for it.
• Be prepared to assist with other service areas acting as host/hostess, bartender, back server, beach, pool, or room service server for part of or complete shift.

TASKS & RESPONSIBILITIES

• Effectively communicate with the kitchen and back server, bartender, and hostess when in charge of running a restaurant "section" and coordinating service flow in your area.
• Inform the kitchen team of any guest's food requirement via back server or supervisors and double check before serving.
• Ensure guests are acknowledged and attended to promptly and within service timeframe standards as per sequences of service.
• Keep you server's station and service area clean and tidy, remove any items or tray which must be cleared from the service area.
• Ensure operational equipments are clean and ready e.g. table top equipment, server's station, ice buckets & stands... as per checklist.
• Place food and beverages orders immediately after taking orders from guests, and serve as soon as ready.
• Order all food & beverage items through Jonas system, demonstrate good accountability of stock and visually check all bills before sending / printing.
• Ensure all Jonas charges have been posted accurately at shift end, including all/any management and complimentary charges.
• Keep mistake to a minimum to avoid spoilage and stock misuse.
• Check your area, report any maintenance fault to team leaders and/or maintenance.
• Ensure the front of house set-up as per standard, set tables, clean floor, orderly table layout, straighten chairs, plush cushions, fresh floral arrangements, adequate lighting.
• Clean and polish glass, china, and silverware to Standards.
• Make all effort to keep working noise to a minimum at all time.
• Complete opening, set up and side work duties as per outlet checklist, e.g preparation of mise-en-place in a timely manner - ready for start of service.
• Fill your server's station with standards amount of equipment, printer rolls, menus, order pads, pens, and other equipment as per checklist, before each service starts.
• Check menu cleanness and presentation before each shift, change as needed.
• Complete re-set and cleaning duties at the end of your shift, as per checklist.
• Ensure the Coffee / tea station is fully stocked and clean. Check level of condiments, butter, jam, sugar, salt & pepper, milk, cream.
• Always follow sequences of service as Standards, and understand the flow of service to anticipate Guests' need whenever possible.
• Have full knowledge of all menus, wines and beverage lists, methods of presentation, availability, accompaniments of dishes and dish content.
• Up-sell and maximize sales revenue whenever and wherever possible.
• Meet with Supervisor and hostess to review assignments, anticipated business levels, reservations, guests' requests, guests' profile, changes, and other information pertinent to your own and team job performance.

• Reset tables for new diners in timely manner and to standard.
• Collect and fold linen as needed
• Respect and honor our heart of the house, keep your work area clean, organize and tidy. Immediately clean any spillage, observe internal guest service philosophy, and always behave professionally.

WORK ETHIC

• Report for duty punctually ready to work, in full uniform, paying attention to personal hygiene and tidiness.
• Always carry yourself in a mature, professional, and courteous manner whilst at work.
• Generally, demonstrate honesty, reliability, confidentiality, and care.
• Respect our member and talents privacy and security by respecting confidential information.
• Carry out any reasonable requests made by your team leaders, supervisors, manager, and other members of the management team, in a timely manner
• Do the right thing. Be proactive, ask questions and be responsible for your actions, or lack of action.
• If you do not know and cannot find the answer right away, take initiative as appropriate and within assigned authority level and communicate, handover, follow-up. Do not ignore a problem, or guest request.
• Attend and participate to all staff briefing and meetings as per policy.
• Attend and complete CBC and departmental training sessions and programs as and when required.
• Adhere to the company procedures for sickness, absence, and lateness, and reporting of.
• Know your property. Ensure you have a well-rounded understanding of the CBC's regulations, ask relevant questions.
• Ensure all operating equipment is handled carefully avoiding abuse and minimizing breakage.
• Immediately report any faulty or broken equipment.
• Ensure that all potential and real hazards are reported immediately and follow up to ensure that they are corrected.
• Know and consistently follow standards and policies relating to food safety and hygiene.
• Practice proper telephone etiquette with guest and internal guests alike, use appropriate language, do not keep guests waiting, smile.
• Demonstrate pride through your personal appearance and grooming. Adhere to male/female grooming policies, always wear your nametag on the left, check your appearance during the shift, maintain a positive physical presence and body language.
• Maintain the highest standards of personal hygiene.
• Always look for ways of controlling and minimizing waste of energy, paper, and other resource every day work routine. Apply CBC recycling systems at all time.
• Ensure your work area, materials and equipment are maintained in a clean and tidy manner. This may include carrying out some cleaning, dusting, and sweeping. Look out for, and collect, any litter found on the property, in your areas and anywhere in the resort. Dispose in suitable trash containers.

QUALIFICATIONS:

• Experience: Minimum one years' experience at a 4 or 5-star hotel or restaurant.
• Education: High school diploma; hospitality certification preferred.
• 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 perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting standard timelines for guests' service; ability to maintain good coordination; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; 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 120 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.
• Licenses & Certifications: Must hold a clean and valid driver license.

Must hold a current food handler certificate.

HEALTH AND SAFETY

• Ensure that all potential and real hazards are reported immediately and rectified.
• Ensure that chemical or other agents are handled in accordance with the manufacturers guidelines.
• Know and enforce resort's and department's security policies.
• Ensure work area, materials and equipment are maintained in a clean and tidy manner.
• Must be in possession of valid driver's license to drive company vehicle.