Description

GENERAL PURPOSE

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Responsible for helping achieve ongoing guest satisfaction and team goals.

Greet all guests and ensure a quality dining experience. Prepare food and beverage for either the breakfast or social hour function. Clean the kitchen and dining area.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Prepare food of consistent quality following production and portion standards
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the food standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standards.
• Guests should be greeted immediately upon entering food areas.
• Prepare breakfast food and beverage items and set out all hot and cold food items.
• Help to replenish all food and beverage items during the meal period. Keep all items fully stocked even up until the last minute we are open.
• Receive and unpack the items as they arrive from Nobel Sipco and other food vendors. Date all items as they arrive and pack them according to Marriott standards.
• Take trash out to dumpster as needed.

Scheduled hours and days may vary based on need.

OTHER DUTIES/RESPONSIBILITIES

• Assist in prep work as required for the next shift.
• Assist with special social functions required by hotel for clients.
• Maintain an inventory of needed supplies; keep all items at par level.
• Certified in food handling within 60 days of assignment by approved trainer.
• Comply with standards as outlined in Residence Inn food sanitation checklist.
• Complete monthly food audit.
• Be familiar with hotel facilities and their location and hours.
• Put away all supplies according to Marriott food standards, in a timely manner.
• Other duties assigned by supervisor as needed.

SUPERVISORY DUTIES - None

Qualifications

Hospitality Skills Requirements for Internal and External Customers

Professionalism and courtesy are to be extended at all times to guests, associates and vendors.

Guests should be professionally greeted within 5 ft. of your area when in public areas of the hotel.

Personal/business conversations among associates to be stopped in order to assist guests.

Associates should take initiative to offer assistance or answer questions throughout the hotel.

Associates should always demonstrate self-confidence, energy, and enthusiasm.

Associates are equally responsible for their continuous training/personal development, especially relating to professional hospitality, technical skills and proactive approaches to solve guest or hotel concerns.

Associates should take responsibility to formally or informally learn about other departments within the hotel.

Associates are encouraged to offer improvement ideas and acknowledge good performance of others.

Use empowerment to exceed associate and guest expectations and resolve conflicts.

Associates are to work as a team helping all teammates to complete the required activities which will ensure guest satisfaction.

Knowledge

Customer service and hospitality skills.

Ability to read, communicates verbally, and writes effectively.

Abilities

10% limited lifting - 30 lbs. clearing tables and buffets, pulling tables. Position regularly involves lifting food cases sometimes up to 70lbs.

70% bending to pick up - general cleanliness.

Continually walking at a fast pace.

Continually standing 100% of the time.

Must be highly organized and able to pay attention to details, particularly when performing multiple tasks at once.

Education/Formal Training

No formal education required.

Material/Equipment Used

Chemicals/agents: Steno, Bleach, grease cutter, Lime Away, Windex – everyday, dish detergent, etc.

Environment

Inside 90% of 6-8 hour shift.

Prolonged standing, constantly moving.