Our Restaurant Outlet team plays a key role in driving operational and service excellence across the entire property by ensuring that food and beverage services consistently support exceptional guest experiences, financial performance, long-term business goals, and the overall success of the property.
What It Takes to "Make the Stay"
Hilton's six core values define what it takes to succeed here and guide the qualities we look for in every team member:
- A passion for spreading the light and warmth of Hospitality.
- Acting with Integrity and always doing the right thing.
- Inspiring others through Leadership.
- A belief that Teamwork drives the best outcomes.
- A sense of Ownership and accountability.
- A focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Exceptional Hospitality Starts with You!
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Server, you’re not just providing food and drink service – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
POSITION SUMMARY
The Server reports directly to the Food & Beverage Manager. This highly visible position provides a strong presence in the hotel and active engagement with hotel guests. The Server is responsible for supporting the hotel’s day-to-day food and beverage operations in the Dining Room area of the Restaurant Outlet by ensuring consistency in the Dining Room cleanliness and presentation to guests.
- Delight our guests: Bring an upbeat and friendly attitude to all guest interactions and proactively look for ways to make their meal experience special
- Master the menu: Learn the details of all menu items, promotions, and specials so you can help guests and answer their questions with confidence
- Serve with efficiency and care: Take food and beverage orders, enter them into the point-of-sale system, and deliver completed orders promptly – attention to detail is key!
- Manage the food service station: Make sure the food service station is always fully stocked, clean, and organized
- Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
KNOWLEDGE, SKILLS AND ABILITIES
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Knowledge of the appropriate table settings and service ware.
- Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
- Inform supervisor of any problems or complaints.
- Responsible for the proper handling of all equipment.
PHYSICAL DEMANDS
- Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
- Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Must be able to stand and exert fast-paced mobility for up to 4 hours in length.
- Must be able to exert a faced-paced ability to reach different areas of the restaurant, kitchen, and hotel on a timely basis.
- Must be able to work and exert fast-paced ability in limited space.
- Must be able to work in narrow or limited spaces.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning and other relevant tasks.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to lift up to 50 lbs. on a regular and continuing basis, including trays of dishes, food or other products.
- Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Must have finger dexterity to use and operate all necessary technology and equipment, such as computers, printers, mobile devices, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, POS system, and other office equipment as needed.
