Server - Canopy Deer Valley

Extell Hospitality Services

Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence.

Location

Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined.

Overview:

The Server at Canopy by Hilton seamlessly transitions between restaurant outlets and banquet events, ensuring a high level of hospitality across both environments. Grounded in a strong Culture of Care, this role is responsible for greeting guests, executing precise order delivery, and maintaining smooth floor operations while strictly adhering to property standard operating procedures (SOPs). By focusing strictly on service execution, this position remains distinct from other dedicated food and beverage roles such as host/hostess, bartender, or utility positions.

Key Responsibilities:

Restaurant Operations:

• Actively engage with guests upon seating to understand their specific needs, severe food allergies, and dietary preferences, communicating these details immediately to the culinary team to ensure safe preparation.
• Ensure Utah state compliance by confirming and maintaining a guest’s intent to order and consume food prior to taking orders for or serving any alcoholic beverage.
• Guide guests through the menu with clear product knowledge, emphasizing local and regional food and beverage offerings.
• Input orders accurately into the point-of-sale (POS) system, managing proper course timing, table pacing, and clearly flagging specific dietary restrictions or allergies for the kitchen.
• Practice continuous, unobtrusive "pre-clearing" throughout the meal by removing used silverware, empty glassware, and completed plates from the table as guests finish each course when needed.
• Clear remaining items immediately upon guest departure, sanitize the table surface according to health protocols, and reset the station cleanly to brand standards for the next seating as needed.
• Process guest checks cleanly and handle cash/credit reconciliation at the end of each shift according to standard accounting procedures.

Banquet & Event Execution

• Review and follow Banquet Event Orders (BEOs) to verify room setup parameters, menu timing, and beverage requirements.
• Participate in the physical setup and teardown of event rooms, positioning tables, chairs, linens, and buffets efficiently.
• Deliver banquet service styles, including plated courses, buffet oversight, and passed hors d'oeuvres, with consistency and speed.
• Execute synchronized table clearing during plated banquet events, removing plates from an entire table simultaneously once all guests have completed their course.
• Ensure back-of-house banquet storage spaces remain organized, clean, and stocked with necessary glassware, silverware, and holloware.
• Return all cleared dishware, glassware, and silver to the dishwashing area safely. Sort items systematically to prevent breakage, and assist in polishing washed glassware and flatware to keep backup inventory pristine as needed.

Compliance, State Liquor Laws & Safety

• Adhere strictly to the Utah 100% ID law by checking the physical or approved mobile identification of every single customer ordering alcohol, regardless of age appearance.
• Inspect physical IDs for court ordered "NO ALCOHOL SALE" designations or markings before processing or carrying any alcoholic drink order.
• Adhere strictly to state portion regulations, ensuring primary liquor pours do not exceed 1.5 oz via calibrated metered dispensing systems, wine pours do not exceed 5 oz, and total spirituous liquor per mixed beverage does not exceed 2.5 oz.
• Safely clear and bus all empty beverage containers, glassware, and plates to the dishwashing area, monitoring for potential safety or breakage hazards.
• Ensure all liquor, wine, and heavy beer remain stored in designated, secure DABS-approved lockups during restricted sales hours.