Pool Server

To provide luxurious service to guests on the rooftop pool deck, private cabanas and bar lounge. The rooftop bar is designed around a regale, white marble bar and will offer a variety of sparkling wines, craft cocktails, and a lighter fare menu. This unique area showcases stunning, one-of-a-kind views of Marion Square, the Charleston Harbor and King Street skyline. Adorned with large leather chairs inside, plush patio furniture around the pool deck and six private cabanas, this space is designed to offer a more relaxed and reflective atmosphere for guests while maintaining the hotel’s highest standards of luxury and service.

• Greet guests upon arrival in a friendly, positive manner.
• Take orders for and serve all food and beverage requests, using suggestive selling techniques.
• Respond quickly to the guest’s requests, keeping a sense of urgency.
• Clear tables during service.
• Ensure station and table set-ups are complete and perform various side duties as assigned by the Rooftop Supervisor/ Manager.
• Demonstrate a complete knowledge and understanding of the sequence of service, food and beverage core values, and Hotel Bennett service standards.
• Have full and complete knowledge of the menu and cocktail lists. Know about menu items, ingredients, preparation methods and garnishes for all dishes, to be able to guide the guest through the menu and make any suggestions or recommendations in the guests’ interest.
• Work effectively with all Service Professionals, such as culinary, server assistants and bartenders ensuring efficient and effective teamwork.
• Provide clean towels to pool guests while ensuring that all work areas and stations are always kept clean and tidy.
• Perform all opening, side and closing duties as well as all daily and weekly duties to the set standards as outlined in the Departmental Training Manual.
• Attend pre-shift, weekly and monthly meetings to be well-informed about events, promotions and other news concerning Hotel Bennett.
• Understand how to operate the equipment used on the rooftop and to protect all assets in the outlet and in the hotel.
• Assist all guests (internal and external) with any inquiries or requests in a pleasant, helpful manner.
• Actively participate in and follow all health and safety policies and procedures set out for Hotel Bennett.
• In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, to be solely determined by the manager based upon the requirements of the hotel.

• Must be 18 years of age or older.
• High school diploma or general education degree (GED) required.
• Food and beverage knowledge strongly preferred.
• Must be minimum age to serve alcohol.
• Food safety certification preferred.
• Responsible alcohol vendor certification preferred.
  

• Most work tasks are performed outdoors and indoors. Temperature is moderate indoors and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F). The candidate must be prepared to work in various weather conditions.
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.