Job Purpose

Preparing restaurant tables with special attention to sanitation and order. Attending to patrons upon entrance to the restaurant. Presenting menus, serving, and helping patrons select food/beverages while ensuring the best guest experience.

Essential Job Functions and Responsibilities

Safety and Environmental Performance

• Ensuring that all applicable safety regulations are communicated and adhered to by personal example
• Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
• Adhere to SOPs and other work procedures as required to ensure guest satisfaction and consistent service is delivered to our patrons
• Immediately report all injuries to Loss Prevention, as well as the manager on duty

Job Responsibilities

• Support the vision, mission, and service standards of the Galt House Hotel by providing positive, consistent service that exceeds guest expectations
• Taking food and beverage orders using suggestive selling techniques
• Accurately conveying special requests or allergies to the kitchen
• Establish rapport with guests to build loyal and satisfied customers
• Interact with guests in a friendly/fast manner
• Present menu, answers questions, and suggest food and beverage items
• Detailed knowledge of both food and beverage menu selections, including major ingredients, appearance, texture, quality standards, garnish, and presentation methods
• Accurately total, process, and collect payments from guests to include, but not limited to, using the point-of-sale system
• Clean and reset tables immediately after guests depart
• Input orders into the pos system and ensure transmission of food orders are verified by the kitchen
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day

• Maintain complete knowledge of:

1. Table/seat/station numbers, room capacity, hours of operation, proper table set-up, and Restaurant dress code.
2. All liquor brands, beers, and non-alcoholic selections, correct glassware, and garnishes in the restaurant.
3. The characteristics and description of every wine/champagne by the glass and major wines on the wine list.

• Performs all duties and maintains knowledge of all standards and procedures
• Follows all safety, health, and sanitation guidelines
• Be familiar with all Hotel services/features and local attractions/activities
• Complete opening and closing side duties as assigned
• Guide the activities of the assigned Steward/Busser to ensure optimum service to guests
• Other duties as assigned

Qualifications

• High School Diploma or GED
• Legal age to serve alcohol
• Attention to detail
• Basic mathematical skills
• Excellent written and verbal communication skills
• Fluency in English verbal and non-verbal
• Basic computer skills
• Ability to suggestively sell restaurant menu items, beverages, and wines

Working Conditions

• Performing under various temperature conditions
• Operating outdoors and indoors
• Heavy lifting
• Standing for extended periods
• Walking long distances
• Under variable noise levels
• Required to wear a company-provided uniform when applicable
• Working around moving machinery/heavy equipment
• Slippery and uneven walking surfaces

Physical Requirements

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.

• Must be able to lift and carry or otherwise move 25 pounds regularly
• Must be able to move safely over uneven or slippery surfaces in confined spaces
• Must be able to see and respond to dangerous situations
• Remain in a stationary position for 8 hours throughout the work shift
• Must have a good sense of balance, be able to bend and kneel
• Must have the ability to communicate with guests, management, and co-workers using verbal and written forms of communicatio