Rosewood Hotel Group

Global luxury hotel management and brands

Server - Lounge

Dining, Bar & Counter ServiceConfirmed live in the last 24 hours

Full-timeVancouver, BC, Canada

About the Job

Requirements

Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; remain calm and resolve problems using good judgment; follow directions; understand guest service needs; work cohesively with coworkers; work with minimal supervision; and maintain confidentiality of guest information and hotel data.
Ability to work under pressure while meeting production schedules and timelines for guests' hot food orders.
Ability to maintain good coordination, transport cases of received goods to the workstation, and work an 8–12-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with food products and ingredients and use all senses to ensure quality standards are met.
Ability to differentiate dates and operate, clean, and maintain equipment required for the job.
Ability to comprehend and follow recipes and perform job functions with minimal supervision.
Ability to exert physical effort to transport 20 pounds, perform various physical movements, reach up and down, remain stationary at times during work periods, and communicate satisfactorily with guests and coworkers.
Diploma/some college or an equivalent combination of education and work-related experience.
Current and valid Serving It Right Certification.
Current and valid Food Safe Certification.
Must be at least 19 years old to pour alcoholic beverages.
At least three years of experience in restaurant service.
Must be legally eligible to work in Canada.

Responsibilities

Maintain complete knowledge of and comply with departmental policies, service procedures, and standards, ensuring standards are maintained daily.
Know restaurant table, seat, and station numbers; room capacity; hours of operation; table setup and dress code; liquor, beer, and non-alcoholic selections; glassware and garnishes; wines and champagnes; menu items and their prices, preparation, ingredients, quality, and presentation; applicable liquor regulations; hotel and resident VIPs; equipment maintenance and use; and point-of-sale and manual systems.
Complete opening side duties, including checking restaurant stock and supplies; folding napkins; requisitioning and transporting supplies; setting tables; preparing condiments and beverages; ensuring sufficient silverware, glassware, and chinaware; preparing specified cold food items; checking and correcting station cleanliness and condition; setting up the station; and preparing and checking table-side service equipment.
Follow up on special arrangements to ensure compliance.
Take guest food and beverage orders using suggestive selling techniques, record orders according to service procedures, enter orders into the system, verify transmission with the kitchen, and communicate meal requirements and special requests to the kitchen.
Set up and check equipment for table-side service and prepare table-side dishes and drinks.
Check storage areas for proper supplies, organization, and cleanliness.
Document orders legibly and distribute food orders to the kitchen when the ordering system is down.
Retrieve alcoholic beverages from the bar and serve them according to departmental standards; open and serve wine and champagne; and serve food courses and non-alcoholic beverages according to departmental standards.
Anticipate guest needs, respond promptly, acknowledge guests, and maintain positive guest relations.
Know hotel services and features and local attractions and activities to answer guest inquiries accurately.
Handle guest complaints using the six-step procedure and ensure guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned stations and service areas.
Guide the activities of the assigned Server Assistant to support optimum guest service.
Present guest checks and process payments through the cashier; follow payment, cash-handling, and credit procedures; and collect and report tips at the end of the assigned shift.
Complete closing side duties, including storing reusable goods, breaking down goods according to standards, cleaning assigned equipment, restocking for the next service, and marrying and stocking condiments.
Use a friendly, helpful, and courteous manner with guests and employees and perform other duties as required.

Desired Qualifications

Hotel operational exposure, such as food and beverage experience.
Experience with a luxury or ultra-luxury property or brand.
Fluency in languages other than English.

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an extraordinary Server. The 1927 Lounge Server is responsible for the overall guest dining experience within the restaurant outlet to include but not limited to taking food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Prepare specific food items, table side. Collect payments. Assist in the maintenance of the restaurant area and equipment.

Essential Duties and Responsibilities:

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware, and garnishes in the restaurant.
Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Maintain complete knowledge of VIPs as determined by Hotel & Residents.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Maintain complete knowledge of P.O.S. and manual systems.
Complete opening side duties as assigned:
1. Check quality and amount of all restaurant stock and supplies using checklist.
2. Fold napkins.
3. Requisition all necessary supplies and transport from storeroom to restaurant.
4. Set tables according to service standards
5. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards.
6. Ensure a sufficient supply of all silverware, glassware, and chinaware for service.
7. Prepare some cold food items (including cereals, fruits parfaits, nuts)
8. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
9. Set upside station with supplies and equipment.
10. Set up and check all equipment needed for table side service (including burner, carving trolley)

Follow up on special arrangements to ensure compliance with such.
Take guests’ food and beverage orders, utilizing suggestive selling techniques.
Record order of guest following departmental service procedures.
Input order into system and ensure transmission of food orders is verified by kitchen.
Communicate additional meal requirements and special requests to the kitchen.
Set up and check all equipment needed for table side service
Prepare all Table Side dishes and drinks
Check storage areas for proper supplies, organization, and cleanliness.
Legibly document orders when system is down and distribute food orders to kitchen.
Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
Open and serve wine/champagne bottles in accordance with departmental standards.
Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Guide the activities of the assigned Server Assistant to ensure optimum service to guests.
Present guest checks and process payments through the Cashier.
Adhere to payment, cash handling and credit policies/procedures.
Collect and report tips at the end of the assigned shift.
Complete closing side duties:
1. Properly store all reusable goods.
2. Breakdown all goods as specified in departmental standards.
3. Clean all equipment as assigned in the side duties.
4. Restock items for next service.
5. Marry and stock all condiments.

Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy and sometimes close conditions.
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.

Qualifications:

Diploma/Some College or an equivalent combination of education and work-related experience.
Must have current and valid Serving It Right Certification.
Must have current and valid Food Safe Certification.
Minimum 19 years of age to pour alcoholic beverages.

Experience:

Minimum three years’ experience in restaurant service.
Hotel operational exposure (i.e., F&B) preferred
Experience with a luxury or ultra-luxury property or brand preferred

*** Full Time status does not denote guaranteed hours. Assignment of hours is subject to business demands ***

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

The pay scale for this position is between $21.20 and $28.26/hour plus tips. This is the pay range for this position that the Hotel reasonably expects to pay.

About the Company

Rosewood Hotel Group

Global luxury hotel management and brands

Rosewood Hotel Group operates a global portfolio of luxury hospitality brands, including Rosewood (ultra-luxury), New World Hotels & Resorts (upper-upscale), Asaya (integrated wellness), and Carlyle & Co. (private members club). It manages about 60 properties across 26 countries, with more than 30 new properties in development. The company runs high-end hotels and wellness and private club experiences, delivering guest stays and curated programs that reflect local culture and place. Its approach centers on Relationship Hospitality—genuine, heartfelt interactions—and integrating the story and geography of each destination into its experiences, supported by a commitment to DEI and positive community impact. The goal is to create a future where people and places enrich one another, to make meaningful, lasting relationships with guests and destinations, and to expand its global footprint while honoring local culture and advancing positive impact.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Hong Kong
Founded: 2016

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