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

📌 Server Temporary (Marbella)
🏢 Marriott Vacations
📍 Marbella