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Server

4 months ago


Blue River, Canada Mike Wiegele Helicopter Skiing Full time

Detailed Job Description

Position:  

Dining RoomServer

Location:Blue River, BC 

Type: Full-Time,Seasonal

Reportsto: Front of House Manager, FOH Assistant Manager, Supervisors

Aboutthe Company:

When you work atMike Wiegele Helicopter Skiing you become part of a larger family of motivatedpeople who thrive in a natural environment that promotes safe practices andgood health.

At Mike WiegeleHelicopter Skiing we know that our employees are our most valuable asset. Ourwages are highly competitive, and our subsidized housing and food services meanthat our employees can save money while working in Blue River throughout theyear. We offer opportunities for advancement in all departments andensure that each employee is supported in their effort to provide excellentcustomer service every day.

Our culture isbuilt on positive attitudes, ambition, and a passion for skiing. Whetheryou join us for an amazing seasonal experience or join our team in a year-roundcareer capacity, employment at MWHS is the experience of a lifetime.

Benefits of Employment Include:

Subsidizedstaff accommodation in private or shared residence Fitnesscenter Staff ratefor on-site massage therapy Family andfriends’ discounts Opportunitiesto helicopter ski Ski passesto Marmot Basin in Jasper, AB Recreationopportunities such as cross-country skiing, snow shoeing, and skating In-housetraining and development programs Employee AssistanceProgram Discountedrates at various hotels in Kamloops, Jasper, and Vernon Staff mealplan 30% offretail items in our specialized boutique Guaranteedadventure

A day in thelife of a Server :  

Ensure thatall services related to food and beverage meet the highest standards of thehospitality industry.  Take foodand beverage orders from guests and ensure these are given to the appropriateperson to execute.  Ensure thatguests are correctly charged for liquor sales in accordance with the proceduresof our establishment.  Maintainfamiliarity with the composition of all menu items. Our guests have specialdiets and/or allergies that we are taking seriously. Just beforeservice, meet with the kitchen to discuss ingredients and preparation ofappetizers and main courses; ensure that all special requests will bemet.  Set tablesto laid-down standards, ensuring that all items used are clean, and in goodcondition.  Serve foodand beverages in accordance with MWHS standards, and in a professional,courteous manner.  Duringservice, order food from the kitchen according to fill levels for hot and coldbuffet.  Duringservice, restock the hot and cold buffet bowls, plates, plus the platewarmer.  Ensure theplate warmer is full of plates and is set at the right temperature.  Put out theappropriate number of chafing dishes, sauce urns, and soup urns for the buffet. Clean andrefill cruet and condiment sets, order branded sauces and chutneys to ensureconsistent supply.  Place signsin front of appropriate salad dressings and chafing dishes.  Set up aprèsski snacks at the bar.  Ensure thehot buffet has appropriate utensils, condiments with side plates anddoilies. Saladbuffet: clear all buffets with chefs and bring to kitchen; reset dining roomfor breakfast.  Responsiblefor general cleaning of dining room, lounge, and main lodge areas, inaccordance with procedures, morning/evening routines and hygienerequirements.  Change tablelinen as required and ensure dirty or damaged linen is counted and exchangedfor clean, usable items.  Ensuresideboards on stations are adequately stocked with replacement cutlery, linen,or other established needs, including food or equipment.  Clean allChafing dishes, sauce, and soup urns. Clean all buffet signs. Reclothe andskirt buffet tables and reset buffet.  Report customercomplaints immediately to management.  Respectdress code established by management as per fine diningexpectations. Report anybroken items in the lodge to management. Report lackof cleanliness in any part of the main lodge to management.

The accountabilities listed above are provided as examples of area ofresponsibility and are not intended to create limits to responsibility but tohelp understand the scope of the position. All staff are expected to beteam oriented and maintain confidentiality of all information gained whileworking with the company. 

Qualificationsand Requirements:  

Positive attitude Proactive personality innature  Ability to work independently aswell as part of team High level of adaptability,concerning both work and social environment  Flexible regarding schedule,morning, evening, split shift, time off, etc. Minimum two years of Food &Beverage Experience preferred Fine Dining experience preferred butnot necessary  WSET Level 1 or equivalent wineknowledge an asset  Good knowledge of food servicestyles and techniques  Candidates must be fluent in writtenand spoken English  Self-organized and punctual with awell-groomed appearance and professional attitude, punctual  Second Language (German) anasset 

Compensation:

$19.40 perhour, plus auto gratuities, season completion bonus $1 per hour

Equal Opportunity:

Mike Wiegele Helicopter Skiing is committed to providingequal treatment with respect to employment according to the prohibited groundsof discrimination as established under human rights legislation. Mike WiegeleHelicopter Skiing ensures that all employees have meaningful employment that isethical, fair, and free from discrimination or harassment. This commitmentextends to the hiring process and throughout the course of employment.

  **ONLYCANDIDATES SELECTED FOR THE NEXT STAGE OF THE RECRUITMENT PROCESS WILL BECONTACTED**