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, versátil 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 gues

📌 Server Temporary (España)
🏢 Marriott Vacations
📍 España