• Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and associates in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with AT Hospitality Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag.
• Comply with AT Hospitality Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

Fundamental Requirements

• Associates must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow associates.
• Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
• Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
• Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.
• Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.
• Set all tables according to hotel standards.
• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
• Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
• Prepare room according to BEO and the various meal functions.
• Follow all money handling procedures when serving the guest.
• Know the menu items for each function served and able to give accurate descriptions.
• Ensure overall guest satisfaction.