Banquet Server

The James Royal Palm: "Luxury Liberated" Comes To South Beach

The James, a hospitality brand synonymous with the seamless blend of modern, residentially styled spaces and guest-centric service, is set to launch its third luxury hotel, The James Royal Palm in Miami. Scheduled to begin welcoming guests in late 2012, this exciting addition to the South Beach hotel scene is the reincarnation of the historic and much-beloved Royal Palm Hotel.

Featured as one of Forbes Magazine’s "Top 10 Most Anticipated Openings of 2012", The James Royal Palm is an inspiring oceanfront beach retreat on everyone’s it list. Situated in the heart of South Beach, the hotel is immersed in a vibrant scene of all that’s new. Night or day, a distinct energy is in the air; sparked by travelers, trend setters, and creative personalities at the forefront of defining what’s next.

The South Beach hotel will house two dining options including signature restaurant, Florida Cookery, led by local Miami Chef Kris Wessel, featuring hyper-regional Florida fare; and CATCH, a globally influenced seafood restaurant from New York City’s EMM Group. In addition, The James Royal Palm will offer two swimming pools with cabanas, poolside bar, lobby lounge and coffee bar, full-service spa, Lil’ James offerings for children, retail shop, a curated collection of art, gym and more.

Indicative of The James brand persona every detail of The James Royal Palm will be meticulously chosen and artistically inspired. The overall renovation will be respectful of the original Royal Palm's history, with several design elements paying homage to the art deco roots of the original hotel as well as the local area.

The James Royal Palm will serve as a modern tribute to the building's rich history, keeping intact many signature elements of the original architect's design. Similar to The James Chicago and The James New York, the overall design at The James Royal Palm will be modern and residentially-inspired, with a focus on local art and environmentally thoughtful touches, such as reclaimed materials and natural fibers.

If you are looking for a hospitality position in South Florida, The James Royal Palm may be the perfect fit for you.

Summary: As a Banquet Server you will be responsible for interacting with restaurant guests, fellow staff members, and supervisors in a polite, courteous, and hospitable manner, to ensure an exemplary dining experience to all scheduled events.  You will take orders, give enticing suggestions, conduct full and complete food/wine/beverage service, and monitor guests’ dining experience by performing the following duties

Essential Functions:

Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.

Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts.

Removes dirty dishes, ash trays, etc. from the tables during and after the food is served.

Fills sugar containers and salt and pepper shakes as the need arises.

Makes drink refills as necessary.

Answers questions, makes suggestions regarding food and beverage.

Is knowledgeable on all food served in restaurant and any associated allergies.

Takes orders and uses POS system to relay orders to food and beverage preparation areas.

Serves food and beverage to guests using The James Hotel’s standards for timing and hospitality. 

Observes and monitors guests during the course of the dining experience to respond to any and all needs the guest may have.

Requests identification from guests ordering alcohol when legal age is questionable.

Adheres to all responsible alcohol consumption requirements as dictated by the state. 

Guarantees tables maintenance is upheld throughout the guests’ dining experience (including but not limited to): clearing and crumbing.

Presents bill to guests insuring accuracy.

Completes all end of shift paperwork (including but not limited to): making sure checks are closed, checking charge totals and batch checks, reconciling all promos and voids, claiming tips.

Maintains certain “standard” selling percentages on a daily basis.

Follows, maintains and contributes to the Customer Relations Management (CRM) system.

Helps to maintain the cleanliness and integrity of the restaurant by completing all side duties and special projects as issued by management on a daily basis.

These duties may include but are not limited to the following:

a) Cleaning, maintaining, and positioning of:

All service areas and services stations (i.e., service bar, coffee stations, supply hutches, etc.), candle holders, flower vases, doors, ledges, windows, fire extinguishers, brass fixtures, picture frames, light fixtures, mirrors, sugar caddies, salt and pepper shakers, table linens, and settings, soda guns and holders, furniture (tables, chairs, stools, couches, podiums, etc.) and menu display box outside restaurant, some trash receptacles).

b) Stocking, maintaining pars and/or cleaning:

All service equipment (i.e., glassware, silverware, china, etc.) all menus, mis en place plates, condiments/garnishes (i.e., soy sauce, ketchup, cheese, pepper mills, lobster crackers, lemons, etc.) linen (napkins, tablecloths, cleaning rags, etc.) card terminal and NCR terminals, restrooms (i.e. paper supplies, cleaning supplies, etc.) staplers, ink cartridges, comment cards, hard checks, dupe pads, champagne buckets, ice bin, coffee station (i.e., coffee, dairy, tea, etc.).

Assists in the safe preparation of the restaurant and its supplies for regularly scheduled exterminations.

Complies with all occupational, health, and safety standards.

Attends in the safe preparation of the restaurant and its supplies for regularly scheduled exterminations.

Complies with all occupational health and safety standards.

Attends regularly scheduled meetings.

Follows guidelines as outlined in the Team Member Handbook

Must be able to work in all outlets

Directly supervise 1 to 5 Bussers and Runners; carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities may include training, as well as directing and assigning work.

Non Essential Functions:

Any and all other duties deemed necessary by a member of management.

Be involved in departmental meetings and committees.

Knowledge, Skills, Abilities:

Strong customer service skills

Guest centric oriented

Knowledge about the menus, the property and the area

Attention to detail

Planning and organizational ability

Computer skills

Able to exert up to 20 lbs of force occasionally and 10 lbs of force frequently

Able to work nights, weekends and holidays when business needs dictates.

Able to work in fast paced, stressful environment

Able to read and comprehend simple instructions, short correspondence, and memos.

Able to write simple correspondence.

Able to effectively present information in English, in one-on-one and small group situations to guests and other employees of the organization.

Basic math skills

Required Qualifications:

Minimum of 6 months to 1 year related restaurant experience and/or training; or equivalent combination of education and experience.