Ste. Anne’s Spa

Job Description – Server Assistant

Mission Statement

To bring the power of healing through human touch to the world.

Goal

To provide every guest with an absolutely incredible and unforgettable experience.

Values

R.E.S.P.E.C.T.

Position Overview

The Server is a key component to provide guests with a sense of comfort and relaxation while at the Spa. Servers perform food service efficiently, effectively and with a professional demeanor from the kitchen to the guests’ tables, assist with various front of house tasks, and ensure that all meals reflect Ste. Anne’s four-diamond standards of wellness, quality, and presentation.

Key Responsibilities

1. Quality Service for Guests

• Greeting guests with a smile, introduce yourself, bring the water carafe and bread basket, and advise guests of the specials.
• During pre-order, take the drink order, and take the food order when returning to the table with the drinks.
• While taking the order, acknowledge the order by repeating it, ask and note allergies on the dietary card in pen, remove the menus and place the order in the system.
• During service at dinner time, bring the amuse before the appetizers and let the kitchen know when you are ready for the next course.
• Before offering dessert, clear the table of all dirty dishes, side plates and bread basket, offering coffee and/or tea with the desserts.
• Clear plates from the table, then make sure the table is ready for each course with the appropriate cutlery; checking in frequently to make sure that the guests have water and bread at all times.
• Place and remove all beverages from the right of the guest where the nature of the table allows.
• Serve women and elderly guests first, followed by the person to the right of the host, serving the host last.
• Place and remove all food from the left side of the guests if the nature of the table allows you (if appropriate, the protein should be placed closest to the guest).
• When delivering food, always offer freshly ground pepper.
• When returning to the table, ask how they are enjoying their meal; if there is a problem, offer a fresh serving of food and let the supervisor know, keeping the table apprised of what is going on with the food.
• Express an appropriate farewell as the guest leaves – good evening, good day or enjoy your morning.
• Clear and reset the table.

2. Front of House Assistance

• Follow the ‘Opening Procedures’ list.
• Follow the ‘Closing Procedures’ list.
• Follow the ‘Mid-day Tasks & Procedures’ list.
• Follow the ‘Wine-Service Procedures’ list.
• Compare lunch sign-in to daily report to approximately judge how many guests will be attending the meal and prepare accordingly.
• Remove the garbage and recycling from BOH server area and put in kitchen garbage/recycling.
• Polish cutlery, glassware and replace wares on the floor when not serving guests.

3. Teamwork & Communication

• Work respectfully and cooperatively with the dining and kitchen teams.
• Communicate effectively with the dining room supervisor regarding needs, concerns, or suggestions.
• Contribute to a positive, professional, and collaborative culinary culture.
• Adhere to company policies, such as the No Gossip, No Cellphone, and Call-In policies.
• Avoid standing and chatting with coworkers, including those in other departments.
• Attend team meetings and participate in a positive manner.
• Familiarize yourself with menu items, specials and dietary standards with support from supervisors and the kitchen.

4. Guest Experience and Culture

• Ensure all meals meet Ste. Anne’s four-diamond service standards.
• Focus on quality, flavor, nutrition, and visual presentation in every dish.
• Walk the dining room and check that everything is okay with each guest in your section.
• Strive to exceed guest expectations through consistent excellence.
• Be sure bread baskets are prepared fresh