Job Description

Job Location Cary, NC 27519 Position Type Full Time Job Shift Flexible

Communicate service needs to chefs and stewards throughout functions. Total charges for group functions and prepare and present checks to group contacts for payment. Ensure banquet rooms and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member.

Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

Qualifications

EDUCATION AND EXPERIENCE

1. High School diploma or general education degree (GED) is desired, but not essential.
2. Previous related experience – food service supervision, hospitality, banquet service - strongly preferred.

KNOWLEDGE, SKILLS, ABILITIES

1. Work well with other team members and departments
2. Read & write English and perform mathematical computations such as adding, multiplying
3. Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments
4. Safely carry trays of food or beverages and transport carts or food cabinets
5. Ability to remain calm and organized in times of multiple demands
6. Give and follow directions accurately and efficiently

PHYSICAL/MENTAL DEMANDS

1. While performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for a large portion of the day / shift. Duties may require that the employee stoop, kneel, or crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and / or move heavy objects including tables, carts / caddies and cases of food and beverage; must be able to lift approximately 25 pounds overhead.
2. Handle chilled or hot items in the course of food & beverage service.
3. Carry food, ice, beverage, supplies, push carts of supplies, beverages.
4. Must be able to sustain focus and attentiveness for extended periods of time.
5. Must be able to plan several steps ahead, always being ready to move on to the next task within each service or shift; keep written notes so that we do not lose any requests or essential information.

Physical and Mental Demands and the Environmental Factors

Occasional (1 – 33% of the time)

Frequent (34 – 66% of the time)

Constant (67 – 100% of the time)

1. _C__ Requires bending or twisting
2. _C__ Requires walking and running
3. _F__ Requires kneeling, crouching, stooping or crawling
4. _C__ Requires repetitive movement
5. _C__ Requires standing
6. _C__ Requires using hands to handle, control, or feel objects, tools or controls
7. _O__ Requires working outside in all types of weather conditions
8. _ O__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

1. Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
2. Dining or event room environment.
3. Bar environment.
4. A flexible schedule can vary from week to week; must be available to work on weekends and holidays.