This position is responsible for providing table service to guests of our full-service restaurants. This position will operate in a working restaurant/bar, taking orders, entering into POS system, timing courses and fires, delivering food as needed, cashing our tables, tending to all guest needs, and delivering an exceptional guest experience. As a Server you will work directly with the F&B Manager on safe operating of equipment, service standards, and following sanitation procedures in accordance with state and federal health code requirements. The Server will work to deliver exceptional guest service and offer top-quality products and knowledge to Snowbasin’s guests.

Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Regularly required to taste and smell.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 9am-2am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to accurately read and make measurements.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties and Responsibilities:

• Read, understand, and abide by the employee handbook, resort policies and departmental procedures.
• Maintain a positive work environment by managing, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
• Maintain awareness of all safety, sustainability, and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well.
• Under direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
• Lead by example fostering departmental teamwork and collaboration.
• Understand and adhere to department service standards and execute flawlessly when taking guest orders, delivering food and beverages, and closing tables.
• Promptly and courteously attend to all known guest issues and concerns, being sure to keep the F&B Manager aware of all issues.
• Develop strong knowledge of Point of Sale system and functions.
• Know and understand all food and beverage menus and items, including ingredients and preparations, with the ability to make suggestions to guests.
• Maintain cleanliness and organization of server station, beverage station, and bussing area.
• Follow all opening, closing, and cleaning checklists accurately.
• Attend and contribute to required meetings and trainings.
• Participate in and promote safety and accident prevention.
• Perform other duties as assigned by management.

Qualifications:

• Must be 21 years of age
• Highschool diploma or equivalent
• 1 years of serving experience
• Must possess strong knowledge of service standards, occupational safety, and food safety
• Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails
• Valid Driver’s License
• Utah Food Handler’s Permit
• SIPS & TIPS Certification

Read, understand, and abide by the employee handbook, resort policies and departmental procedures. Maintain a positive work environment by managing, working and communicating in a courteous and professional manner with all guests, co-workers and vendors. Maintain awareness of all safety, sustainability, and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well. Under direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations. Lead by example fostering departmental teamwork and collaboration. Understand and adhere to department service standards and execute flawlessly when taking guest orders, delivering food and beverages, and closing tables. Promptly and courteously attend to all known guest issues and concerns, being sure to keep the F&B Manager aware of all issues. Develop strong knowledge of Point of Sale system and functions. Know and understand all food and beverage menus and items, including ingredients and preparations, with the ability to make suggestions to guests. Maintain cleanliness and organization of server station, beverage station, and bussing area. Follow all opening, closing, and cleaning checklists accurately. Attend and contribute to required meetings and trainings. Participate in and promote safety and accident prevention. Perform other duties as assigned by management. Qualifications: Must be 21 years of age Highschool diploma or equivalent 1 years of serving experience Must possess strong knowledge of service standards, occupational safety, and food safety Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails Valid Driver's License Utah Food Handler's Permit SIPS & TIPS Certification

search terms: Beverage+Server