The Pearl Hotel

Primary Objective

Serve as the first point of contact and manage all aspects of guest accommodation. Offer an efficient, friendly, and courteous service to all guests. The server’s responsibilities include serving guests in a warm, accommodating, professional manner ensuring total guest satisfaction. The level of service must be consistent with restaurant standards as outlined in the service handbook. The server is responsible for a specific station and should always be present on the floor making sure that service runs smoothly.


Communication with guests

  • Accommodate guests by making each individual feel welcome, being on the floor at all times, and addressing them by name if known.
  • Be able to converse with guests about the menus and wine list in a detailed and professional manner.
  • Be aware of service flow, dining time, and guest’s needs and adjust to each individual.
  • Anticipate the needs of the guest and exceed their expectations.
  • Supervise specific section ensuring that guests are satisfied.
  • Act professional and accommodating and always maintain composure.
  • Identify and report problems to management immediately.

Food Knowledge

  • Have comprehensive knowledge of all menus, ingredients, taste, appearance, and food preparation.
  • Have a detailed knowledge of the origin and taste.
  • Be familiar with cheeses – make recommendations and give descriptions.
  • Always make food recommendations that ease kitchen flow.
  • Be able to up sell items.
  • Communicate the daily specials, recommendations, and 86’d items before the guest asks.
  • Include position numbers, course lines, # of guests, special orders/requests when ordering on POS system.
  • Perform/monitor table side service of all kind.

Wine Knowledge

  • Adhere to proper wine service according to wine service manual
  • Know the beverage menu: production technique, origin, taste
  • Know the customer and be able to up sell and recommend wines
  • Be able to pair wine and food.

Service Responsibilities

  • Master the sequence of service as outlined in the service manual.
  • Control all aspects of the service flow.
  • Adjust timing to meet the needs of the guests.
  • Adjust timing if you need to turn a table, without rushing the guests.
  • Take cocktail and mineral water order politely and accurately.
  • Open and serve wine according to procedures outlined in wine service manual.
  • Be familiar with proper silverware and glassware for specific items.
  • Take the food order and the dessert order.
  • Make recommendations when necessary.
  • Fire dishes to kitchen at correct times.
  • Serve the food with help of the runner, if necessary.
  • Deliver dishes to correct position numbers.
  • Announce the food as it arrives to the table (amuse-bouche, courses sent out by the chef)
  • Be aware of everything in your station (i.e., guest drops silverware)
  • Make sure busser properly “marks” table before each course.
  • Do not clear dishes until you are certain that every guest is finished.
  • Clean and maintain work area at all times.
  • Be fluent in use of POS system.
  • Be able to handle multiple duties at once.
  • Communicate with runners, bussers, managers and other wait staff in your station.
  • Assist other stations, if requested and use assistance from another server when needed.
  • Ensure that POS has a working ribbon and enough paper.
  • Perform side work duties.

Restaurant Policies and Procedures

  • Adhere to accounting procedures for all transactions, ensuring that the guest check is accurate.
  • Adhere to restaurant’s grooming, uniform and hygiene standards.
  • Attend staff meetings when scheduled.
  • Adhere to work schedule and call-in policy.
  • Maintain organized and clean side stations.
  • Have a general knowledge of the restaurant and the management team, restaurant hours and its reservation policies.

Skills and Abilities

  • Excellent communicator
  • Active listening
  • Multitasking
  • Ability to stay calm under pressure
  • Organized and detail-oriented

Physical Requirements

  • Pushing/Pulling: Average weight a minimum of 20lbs occasionally
  • Lifting/Carrying: Average weight a minimum of 20lbs occasionally
  • Standing/Walking: Constantly
  • Kneeling/Crawling: Occasionally
  • Reaching: Constantly 
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