Aspen Skiing Company

Hospitality

BackServer

Aspen, Colorado, United States FULL TIME
The Brief

“Back Server at Aspen Skiing Company. Skills: Serving food and beverage, Guest interaction, Menu knowledge. Serve food and beverage and follow up with guests in a timely and professional manner according to established standards. Use suggestive selling technique for food and beverage”

What You'll Achieve.

Guest satisfaction

Industry & Context.

Hospitality
Problems you'll solve

Understanding on how to assist customers and meet their needs effectively

Eligibility Requirements

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time, Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces, Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

What They're Looking For.

Must Have

At least 1 year experience working in a restaurant

Nice to Have

Familiarity with Forbes 5-Star standards and procedures, Basic knowledge of wine, food and cooking methods

What You'll Do.

Serve food and beverage and follow up with guests in a timely and professional manner according to established standards

Use suggestive selling technique for food and beverage

Attend daily pre-meal tasting and pre-shift meeting

Ensure friendly greeting to all guests and take orders

serve food and beverage requests promptly

Check with guest during meal for guest satisfaction

Responsible for guest check and proper payment

Assist in clearing and set-up of tables before

during and after service

Make manager aware of all guest comments and complaints

Does not serve intoxicated guests or minors

How You'll Work.

Team & Collaboration

Ability to work in collaboration with others to achieve team goals; Communicate clearly verbally and in writing to team members

Communication Scope

Proficiency in communicating clearly both verbally and in writing to team members and customers

Free ATS check

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