Scope of Position:

Position Responsibilities and Qualifications:

Education & Experience:

• High School diploma or GED certification
• Experience in a hotel or a similar industry, preferably in Food & Beverage.
• Must be minimum legal age to serve alcoholic beverages.
• Alcohol awareness certification and/or food service permit as required by local or state government agency.

Physical Demands:

• Long hours sometimes required, including nights and weekends.
• Medium Work - Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to be on your feet throughout the entire shift, sometimes for entire shift.

Required Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function.
• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.
• Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Describe all menu items; methods of preparation and prices as needed.
• Accommodate any special requests that the kitchen is able to deliver for the guest.
• Up sell established menu items or specials to maximize food and beverage revenues.
• Serve menu items to guests in a prompt and courteous manner and according to established service standards.
• Perform pre- and post-shift side work including stock service station, makes coffee, etc.
• Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest.
• Knowledgeable of all loss prevention standards.
• Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses.
• Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Follows company policies and procedures.
• Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position.
• Have a thorough knowledge of menus and current specials in applicable departments.
• Utilize suggestive selling techniques at all times.
• Pre-bus all tables removing soiled dishes after each course.
• Be familiar with the operation of the hotel computer system.
• Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.
• Carry out cashiering functions in closing checks and end of shift paperwork.
• Ensure that tables and side stations are kept stocked, tidy and clean.
• Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).
• Properly breakdown trays of soiled dishes and linen in the dish room according to established standards.
• Check with supervisor or manager on duty before leaving for the day.
• Answer the telephone according to standard procedures.
• Familiar with fire exits and safety procedures.
• Familiar with Fire extinguishers, locations and know how to use them.
• Able to receive and deliver food and beverage orders and collect payment for such items.
• Adhere to all alcohol awareness and sanitation standards set.
• Attend meetings/training as required by management.
• Perform other duties as requested by management.

Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor