Job Summary

The server/attendant must provide friendly, efficient service of food and beverages & retail desired by guests and then collecting accurate payment. Overall Responsibilities

Serve food and beverages, and/or assist in all store operations (Marketplace and MarketplaceBeach) while maintaining the highest quality service standards and hospitality for all guests. The server/attendant must maintain the work area and equipment in a clean and operational status, follow up cash handling procedures self-cashier, complying with Marriott's standards of food handling and food service at all times. JOB REQUIREMENTS

Bachillerato diploma or higher Or Título de un centro de enseñanza en Hostelería/Restaurante. Previous F&B; and Retail experience is a plus Experience in a hotel or related field preferred English is required Exerting up to 20 kg of force occasionally and/or up to 9 kg of force frequently or constantly to lift, carry, pull, push or otherwise move objects Poseer el "Carné de Manipulador de Alimentos". Rotate all F&B; and Retail outlets (EL Med, Beach Side, La Tapería, Market Place and Market Place Beach and other future openings in F&B; and Retail) Flexibility to work on different shift as am, pm, weekends and holidays. Profile of qualifications

Good communication skills, outspoken, enthusiastic, open-minded, polite, warm friendly with a natural smile, calm, professional disposition, responsible, self confident, good organisational skills, presentable appearance, team player, able to entertain, able to work under pressure, reliable, dependable, honest, adaptable and a positive attitude which reflects the passion to create incredible vacation experience Essential skills

Hospitable and outgoing mentality Good communication skills Service and detail oriented Accurate Tools & Equipment





Items include but are not limited to: wine opener, telephone, point of sale system, calculator, carpet sweeper or vacuum, mop, coffee and espresso machines, juice machines, credit card reference checking systems Functions & duties

Approach every guest and associate in a friendly, service-oriented manner Maintain regular attendance in compliance with the Marriott standards, as required by scheduling will vary according to the needs of the hotel Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working Comply at all times with the Marriott standards and regulations to encourage safe and efficient hotel operations Check work place assigned to you prior to opening for proper set up and cleanliness Handle station assigned to you, do not leave the floor except with permission of your supervisor Be knowledgeable of all menu items, their garnish, contents, preparation methods and prices Be knowledgeable off all Retail products and prices Be prepared to answer any guest question about the menu in a direct, concise way Know use records Be aware of daily specials and '86' items Smile and greet guest upon arrival Speak to guest in a warm, friendly and courteous manner. Use their name as often as possible Avoid slang and hotel jargon Serve guest order promptly and according to service standards Be able to operate the point of sale equipment ( Squirrel ).



No voids or deletes, reprints of checks etc. without management approval All food and beverage orders must be pre-rung in the Squirrel . No F&B; items must be given out without a check Follow guest order procedures as trained, write neatly and clearly on the guest check. Repeat guest order at all times Know proper beverage, liquor and wine service Buss all tables with attention to following areas: Table top dry and non sticky Pick up litter Ashtrays clear and clean after max. 2 butts and after each table service Table accompaniments reset and clean according restaurant procedure Maintain two clean side towels at all times. One should be damp for cleaning table tops and a dry towel for wiping chairs Proper bussing procedures Glassware will not be stacked in glassware All silverware will be flat on tray, not dishes All condiments are returned to their proper place in side stands or aisle All soiled ashtrays will be replaced with clean ashtrays taken to utility, never empty the ashtray at the table Trays to be well balanced Always back trough doors, never kick Always stop when someone crossed your path, be alert to everyone, welcome guest at al time. In case of guest complain use the P.L.E.A.S.E.D. process to do everything in your response procedure to ensure that the guest is delighted. Understand empowerment principles to ensure guest satisfaction. Think of creative ways to say YES Gather and implement all tools for running shift, e.g. pen, wine opener and lighter Ensure that all side work is done on daily basis Make us of up selling and suggestive selling techniques to increase guest satisfaction and sales Responsible for shipment/invoice verification, merchandise, pricing, stokin

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📌 Server Temporary (Marbella)
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