Job Description
Primary Duties:
- Must be flexible towards duties and follow the Director of Banquets, Banquet captain, F&B managers, F&B director instruction’s
- Establishes contact with Guests and able to anticipate needs and fulfill special requests
- Able to set up a meeting room if required
- Works proactively on planning and completing tasks throughout the day
- Ensures that service is provided timely
- Able to comply with the service, clearing or bussing tables, buffets or stations according the event format
- Must be able to inform the guests towards the food & beverage offer (platted menu, buffet offer or others)
- Able to bartend during dedicated events and handle the P.O.S and credit card system
- Able to use the Accubar inventory system for alcoholic beverages
- Able to set-up a bar in order to carry the service to the highest standards possible
- Perform the service of alcohol ensuring compliance with the Californian liquor license and regulations
- Perform pre-and post-shift work to include station preparation if any.
- Polish glassware, silverware, plates and any equipment used for the service of our guests
- Clean and restock sugar caddies, salt & pepper shakers
- Fold napkins
- Set up for events by putting out tablecloths and place settings, arranging table placement and setting up a buffet
- Carrying plates of food on trays and serving guests
- Keep glasses filled; remove each round of plates and replenish utensils
- Perform cleaning tasks and breakdown of service
- Clean and clear trashcans
- Restock equipment used for the guest service when cleaned by the dishwasher
- Maintain and clean the shelves, coolers and storage located at the Banquet area
- Good knowledge of the food waste triage
- Usage and knowledge of the ORCA machine handling food waste coming from the guests and left over after each event
- Report any equipment malfunction or maintenance need (i.e. fridges, coolers, toaster or any others)
- Participate in training classes regarding safety, security, department procedures and service guidelines. Comply with all safety and security practices, policies, and procedures.
- Communicate with everyone using clear and professional manner
- Develop and maintain positive working relationships with others
- Prepare equipment necessary for the event according BEO and format required by the client-organizer
- Prepare beverages and liquors according the event format
- Prepare tables set-up, buffet or reception equipment’s to the highest standards possible
- Service the event according the position allocated by the Banquet director or banquet captain
- Respect the standards and sequences of service during the event
- Ensure guests and attendees well-being for the duration of the event
- Clear the meeting space used and maintain the back of the house tidy
- Position the beverage stock back to the liquor room or storage ensuring stock accountability using the Accubar system
- Respect the health & safety guidelines and Californian regulation’s for the service of food & beverage
- Must have minimum of 2 years’ experience in the hotel industry, restaurant department in luxury hotel
- Strong knowledge towards food & beverage offer for the restaurant and any other outlets
- Food handler certification-mandatory
- TIPS training certification- mandatory
- Respect of the Service of alcohol- Californian regulation’s (if applicable)
- Basic Math skills % calculation
- Effective Communicator in the English Language, Spanish is a plus
- Take ownership and be responsible for own actions, follow directions given by supervisors
- Enjoys serving guests
- Takes pride in serving others
Confidentiality: All your information will be kept confidential according to EEO guidelines.
Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Pay: $16.90 per hour, plus tips
Schedule: On-call