ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of:
   • scheduled daily activities and in-house groups.
   • daily house count.
   • hotel extension numbers.
   • beeper number/radios carried by hotel associates.
   hours of operation of each outlet, ambiance, menu selections and price range
9. Maintain complete knowledge of all menu items, specials, 86'd items, liquor brands, beers and non-alcoholic selections available in the Restaurant.
10. Be familiar with the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
11. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
12. Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant.
13. Prepare station chart and assign stations to staff following departmental procedures.
14. Set up Host(ess) station with necessary supplies; maintain cleanliness at all times. Report shortages to Manager.
15. Inspect condition and cleanliness of menus and wine lists; ensure designated amounts are available. Update menus and wine lists as changes occur.
16. Inspect the Restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies; maintain cleanliness at all times.
17. Inspect tables and stations, ensuring that all set-ups meet the department standards. Check throughout meal period and relay deficiencies to respective associate and follow up on corrections.
18. Guide the Servers and Buspersons in table set-up needs to ensure optimum service to guests.
19. Answer restaurant telephone courteously and efficiently.
20. Take, record and confirm restaurant reservations/cancellations.
21. Escort guests to tables and assist in seating at tables; present menus and extend pleasantries.
22. Accommodate all requests for information courteously.
23. Communicate VIP arrivals and special requests to designated associate for follow up.
24. Extend courteous departures as guests leave the restaurant and invite them to return.
25. Ensure tables are cleaned and reset.
26. Complete closing duties as assigned.
27. Oversee and check completion of staff's closing duties.
28. Oversee all aspects of restaurant during absence of Manager and/or Assistant.
29. Legibly document pertinent information in restaurant logbook.
30. Be familiar with operation of POS system and manual system procedures

SECONDARY JOB FUNCTIONS

1. Assist in set up of room and service of food and beverages to guests as assigned to ensure optimum service to guests.
2. Assist in cashiering procedures where time demand exists.
3. Take, record and relay messages in accordance with standards.
4. Complete storeroom requisitions as assigned.
5. Obtain cigars/cigarettes when requested by guests.
6. Follow maintenance program and cleaning schedule.
7. Legibly document maintenance needs on work orders and submit to Manager.
8. Attend menu and wine tastings as scheduled.