DESCRIPTION AND QUALIFICATIONSReporting to the Director of Food & Beverage, the PM Server ensures that service is at all times performed in a professional manner and to the style as specified by department head.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Operational Acumen:Ensure that service is at all times performed in a professional manner and to the style as specified by the Director of Food & Beverage. Communicate with other restaurant staff and departmentsMake sure that company policy, vision statement and departmental objectives are followed and utilized at all timesBe fully conversant with all hotel products and servicesMaintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirementsSupervision:Assist the Director of Food & Beverage in keeping the morale of the team up through social and educational eventsFoster an environment where improvements to products, processes and service are welcomed and encouragedTake responsibility for service in the area of the restaurant under your responsibility during your shiftMonitor, review and feedback on individuals’ performance, set and review objectives in line with the performance review and induction process Work to develop team members according to their individual abilities and potentialEnsure overall responsibility of the running of your station, private function or room serviceEnsure that the restaurant dining areas are maintained to a high standard of cleanlinessCustomer Service:Establish and maintain good relationships with all guests and handle complaints, requests and enquiriesBe fully conversant with every dish served in the restaurant and to provide explanations as requestedHave a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnesAct as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance Ensure that all guest wishes are met so far as is reasonably possibleEnsure that all staff call guests by their correct name and titleWelcome, sit and take food orders from guests in the restaurantEnsure that service is at all times performed in a professional manner following standards setCollate information and feedback while attending all staff briefings before each serviceObtain feedback from guests and to use this to improve service and to pass on such to the Director of Food & Beverage and Dining Room ManagerHealth and Safety:Contribute to the formulation and review of risk assessments for the BarTake responsibility for monitoring and reporting any health and safety issues to the appropriate personOperate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protectedBe fully aware of the hotel’s fire and safety procedures and health and safety regulationsGeneral:Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are metUndertake any other duties as requested by the Director of Food & Beverage and Dining Room Manager, in accordance with the scope and responsibilities of the roleReport for duty punctually and in full uniform according to appearance and grooming standardsPHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functionsWhile performing the duties of the job, the employee is regularly required to stand, use hand to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch or crawlWork requires vision to monitor, data entry and frequent standing, walking, bending, stooping, driving and lifting and carrying restaurant stock and food supplies weighing up to 50 poundsMay be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areasMay be exposed to individuals under the influence of alcohol. Work is performed in a restaurant and kitchen environment