To Greet and serve the guest in accordance to Marriott standards of food and beverage quality, presentation and sanitation, and in a gracious professional manner. Display aggressive hospitality through positive personality with both the guest and co-workers. Take pride in all facets of service, to include quality, appearance, cleanliness, for self, restaurant and the bar. To serve our guests through the front bar and via servers in the service area. To comply with beverage department standard operating procedures.

Requirements

Experience

• Previous experience working within a Kitchen of similar set-up or larger sized operation

Skills and Knowledge

• Strong Communication skills (verbal, listening, writing)
• Innovative
• Pro-active and reliable
• Strong Leadership
• Computer skills preferred
• Administrative and management skills
• Cost control knowledge

Education or Certification

• Good level of English essential

Responsibilities

• In the restaurant check station assigned , prior to opening , for cleanliness of tables and chairs, proper set up of salt and pepper , sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
• Have necessary equipment to work with tray, pen. Bus towel, corkscrew, etc.
• Do all necessary opening and closing side work, as per side work schedule and complete the opening and closing check list in the bar and the restaurant.
• Be aware of Daily basics, short takes, daily specials, soups, drinks and 86 items.
• Be knowledgeable of all menu items, their garnish, contents and preparation methods. Be prepared to answer any guest questions about the menu in a direct, concise way. Know the use records
• Be able to handle the station assigned to you.
• Be able to operate the point of sale equipment .No voids with out supervisor’s written approval.
• Follow procedures and policies for self- cashiering, to include responsibility for explaining over/short discrepancies, where applicable. Strictly follow the cash handling procedures.
• Follow procedures to take guest’s order.
• Know proper beverage, liquor and wine service.
• Be sure all the tables are properly bussed throughout the meal.
• Requests for days off must be made in writing, no less than three days prior to posting day of new schedule. This carries no guarantee.
• Chewing gum is not permitted while on duty.
• Perform other duties, as management requests to service out guests.
• Attend all meetings and the team building activities. Strictly follow the company sickness policy.
• Follow associates training Manual.
• While working in the bar at no time leave the bar area unless properly relieved by a manager, supervisor or another associate.

Marriott - 13 months ago