Server

***RFI Response*** For purposes of clarification, “opening/closing, set-up, clean-up, tear-down, and side work” are limited to duties incidental to food and beverage server and room service operations. These duties include: setting and resetting dining tables and room-service trays with linens, napkins, flatware, glassware, dishes, menus, condiments, and table/service accessories; stocking and replenishing server stations with clean service items, condiments, beverages, coffee supplies, and take-out/roomservice supplies; rolling/folding napkins and silverware; polishing clean glassware and flatware; preparing beverage and condiment stations; arranging trays, tray stands, and room-service carts; checking assigned dining and service areas for readiness; clearing tables and room-service trays and transporting used dishes, glassware, and utensils to designated dishwashing/collection areas; wiping and sanitizing tables, chairs, trays, carts, counters, and server stations using approved food-service sanitizer, cleaning cloths, spray bottles, and disposable towels; removing food-service trash from assigned server stations to designated receptacles; returning unused supplies to proper storage; and breaking down and organizing server stations at the end of service. Workers may use POS terminals/handheld order devices, serving trays, tray stands, room-service carts, bus tubs, beverage and coffee dispensers, ice scoops, glass and plate racks, sanitizer containers, cleaning cloths, and related standard restaurant service equipment. Workers do not perform cooking, heavy kitchen cleaning, or routine dishwashing as part of these duties.

***Original Duties*** Take orders, inform kitchen of items ordered, serve or deliver food and beverages to resort guests, present check to guest, clear table or remove tray from guestroom. Assist with opening and closing of restaurant or food and beverage area. Set-up, clean, tear down work station, prepare side work. Follow mandatory safe cleaning and sanitizing procedures.

The employer will offer 40 hours per week. Open 7 days a week. Shifts: 5:00am to 1:30pm; 6:00am – 2:30pm; 7:00am-3:30pm, 8am-4:30pm, 11am – 7:30pm with a 30-minute unpaid meal break. Hours and shifts may vary with occupancy. Wage: The offered wage is $24.91 per hour. This is a tipped position. The employer will pay a direct cash wage of $5.50 per hour and will claim a tip credit of up to $19.41 per hour toward the offered wage. If an employee's direct cash wage plus tips does not equal at least $24.91 per hour for all hours worked in the workweek, the employer will pay the difference. The employer complies with all applicable federal and Virginia laws governing tipped employees. Tips are received directly from customers and retained by the employee, except as permitted by a valid tip pool under applicable law. Overtime, if applicable, will be paid at not less than $37.37 per hour (1.5 times the offered wage), consistent with applicable federal and state law governing tipped employees. The employer will use a single workweek as its standard for computing wages due. Workers will be paid biweekly. Employer may increase wage based on experience, market conditions, and/or provide additional pay for performance and tenure. Workers will be provided with on-the-job training to perform the duties assigned.

The employer will provide worker at no charge all tools, supplies, equipment and uniform required to perform job.