Lounge Server

  • Roy Thomson Hall
  • 60 Simcoe Street, Toronto, ON, Canada
  • Apr 03, 2017
Part Time Hospitality

Job Description


The Lounge Server is responsible for providing fast, knowledgeable, professional food and beverage knowledge and service to patrons and for the efficient operation of the lounge areas with an emphasis on wine & beverage knowledge. As a lounge server on our team you will be an important link in our customer service chain. Your passion for providing exceptional customer service and commitment to teamwork will contribute to inspiring others and ensuring the Corporation’s quality service and safety standards are upheld and the key objectives of the food and beverage department are met.


Job Duties

  • Provide feedback to management with respect to patron’s comments and concerns
  • Proactively maintain a current knowledge of upcoming events, and services/facilities available at the Halls and surrounding areas to be able to knowledgeably respond to patron’s questions
  • Possess a thorough knowledge of procedures for handling patron incidents and emergencies and be prepared to handle these situations should they arise
  • Ensure responsible service of alcohol
  • Ability to mix a wide range of drinks accurately, quickly and without waste
  • Set up lounge areas ensuring adequate supplies are available prior to each performance or event
  • Sell bar products, minimizing wastage and spillage; clear dirty glassware from lobby areas
  • Replenish stock as required following each performance or event
  • Maintain cleanliness of kitchen, dishwashing, storage, bars, and all other food and beverage areas in accordance with Ontario Health regulations and the Corporation’s policies
  • Wash glassware and restock bars at end of every shift
  • Complete Stock Sheets and cash deposit information at the end of every shift
  • Return unused stock to appropriate storage areas at each workstation in accordance with security procedures and the Corporation’s policies
  • Report any items requiring cleaning or repair immediately to the manager or co-coordinator
  • Identify potential problems and report to management, developing solutions wherever possible



  • Flexibility required, average 15-20 hours weekly, day, evening and weekend shifts required, the majority of the hours occurring between September and June
  • If there are shows on both Saturday and Sunday, you must be available for one of the days
  • You must work 2 (two) of the following dates: December 24th, December 31st, and January 1st
  • Excellent communication and interpersonal skills, including the ability to interact effectively with all levels of employees
  • Extensive knowledge of wine, spirits, beer and cocktails 
  • Smart Serve certified
  • Previous food and beverage service experience with cash handling
  • Professional manner with excellent communication and interpersonal skills
  • Knowledge of Endomatic machines a strong asset
  • Catering knowledge an asset


Working Conditions

  • Ability to reach and bend frequently and lift up to 40 lbs.
  • The physical demands of bartending duties include visual concentration, mental alertness, manual dexterity, and physical standing, with bending/lifting (up to 40 lbs/case of beer) and sitting, depending on the location assignment
  • Standing and walking required for 75% to 100% on a scheduled shift
  • Pressure in reacting to emergency situations in accordance with defined protocol
  • Normal - within the building environment


Core Competencies

  • Customer Focus
  • Communication
  • Team Work
  • Quality Orientation
  • Time Management
  • Adaptability / Flexibility
  • Creative and Innovative Thinking
  • Planning and Organizing
  • Problem Solving
  • Result Focus
  • Accountability and Dependability
  • Ethics and Integrity
  • Mathematical Reasoning