Adventures on the Gorge’s company vision statement is intended to be interpreted in multiple ways.  First, it illustrates our need to be the best at what we do in our industry and the need to continue to develop ourselves and our business for the future.  Perhaps more importantly, our vision states that we have an altruistic goal of helping others venture outdoors, at times, in places and in activities that will further develop their lifelong skills and increase their knowledge about nature and adventure.  We benefit from a strong belief in who we are and where we are headed. We look to our vision and guiding principles as providing that sense of understanding and direction, serving as a map and compass to help us reach our full potential.

Guiding Principles

We use these principles, and more, to guide our daily behavior and business decisions:

• Always balance fun and adventure with safety 

• Strive always to exceed our guests’ expectations 

• Provide a unique environment for staff and guests that fosters camaraderie and hospitality 

• Value our people, knowing that the quality of our staff define our ultimate success

• Invest in systems and processes, to ensure we deliver a consistent quality experience 

• Treat each and every guest and staff member with dignity and respect 

• Raise the standard of the industry with an emphasis on innovation 

• Recognize that profitability is essential for us to be healthy and grow

Responsibilities

A Restaurant Server is responsible for maintaining a high standard of service that compliments a quality environment while interacting with resort restaurant guests. 

Expectations

A Restaurant Server is accountable for providing an exceptional guest experience in a fast paced environment by carefully taking orders, being knowledgeable and able to answer questions regarding the menu and resort, and coordinating the dining experience. 

All AOTG employees are expected to help achieve our vision of leading the world outdoors by extending hospitality at all times, providing assistance where needed, and championing a one-company mindset.

Duties

-Report and follow the Restaurant FOH Manager’s instructions

-Greet all guests in a hospitable manner

-Accurately record customer orders and answer questions regarding the menu and resort

-Make suggestions and upsell food and drink options and resort activities as opportunities arise

-Input orders into the point of sale system and communicate with the kitchen staff as needed

-Coordinate the delivery of food and drink to assigned tables/section

-Ensure guests enjoy their experience

-Handle customer complaints and report any service issues to the Restaurant FOH Manager 

-Prepare checks and collect payment

-Maintain inventory in serving stations and reload ice machines as needed

-Unload and properly store product deliveries

-Complete daily cleaning and opening/closing checklists

-Report accidents or violations of food safety procedures to the Restaurant FOH Manager

-Maintain a positive and professional approach with coworkers and customers

-Understand Adventures on the Gorge's menu, mission, and brand

-Perform other duties and responsibilities that may be added at the company's discretion

Qualifications

REQUIRED

-Valid Food Handler's Card and a willingness to comply with all food safety procedures

-Ability to work independently with minimal guidance and as part of a team

-Ability to identify and resolve problems in a timely manner and adapt to changes in the work environment

-Basic written and verbal communication skills

-Strong interpersonal skills and customer service skills


PREFERRED

-Proven experience in a front of house role

-Understanding of FOH systems, processes, procedures and industry best practices

-Working knowledge and relevant experience in the resort industry


PHYSICAL DEMANDS & ENVIRONMENT

-This job is a generally indoors position that is subject to working with and doing tasks that involve temperature extremes, exposure to chemicals and fumes, heavy lifting (30+ pounds), long durations of standing, walking, balancing, grasping, and frequent bending, pushing and pulling.


A Restaurant Server is required to work weekends and other irregular hours as deemed necessary. Flexibility in work schedule is required in order to accommodate resort restaurant scheduling needs.