Job Description

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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 Miramar Beach, a Rosewood Hotel and AMA Sushi, is looking for an exceptional Server Assistant. In celebration of Japan’s Edomae tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases always-fresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails. For the third year in a row, AMA Sushi has been recommended by the 2024 MICHELIN GUIDE and recognized as a committed SmartCatch restaurant. AMA presents two distinct dining experiences. The first is an omakase tasting at the sushi bar – an experience built around trust and spontaneity between our chefs and their diners. The second is a prix fixe and a la carte menu served in the main dining room, which serves as a supported but self-guided journey through traditional Japanese flavors. 

The Server Assistant is responsible for the overall guest dining experience within AMA Sushi, including but not limited to retrieving and serving alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Preparing specific food items, table side. Collecting payments. Assisting 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 restaurant dress code.
• Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, correct glassware, and garnishes in the restaurant.
• Maintain knowledge of the particular characteristics and description of every wine/champagne/sake by the glass and major wines/sakes 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 dietary restrictions and allergens through comprehensive knowledge of menus and be able to confidently provide alternative suggestions in collaboration with the management and culinary teams.
• 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 & Club Members.
• 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.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• While this is intended to accurately reflect the duties involved in this position, the Company reserves the right to add, remove, or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach, and working hours.
• All other duties as required.

Confidentiality: While working for the company, there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

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 the 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 the pressure of 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 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, appliances such as stove, oven, dishwasher, cooking top, and cleaning tools.

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID. 
• Minimum of 21 years of age to pour alcoholic beverages.

Experience:

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

The pay scale for this position is $16.50/hour plus tips. This is the pay range for this position that the Hotel reasonably expects to pay.

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