Job Description

Job Description

Job Description

Description:

Education & Experience

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Alcohol Awareness Certification (must comply with State regulations)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity under pressure.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for the position, including Alcohol Awareness, Food handlers, Safety, etc.
• Maintain a friendly and warm demeanor at all times.
• Perform preparatory tasks and side work duties to ensure guests are served promptly and efficiently.
• Know how to read the Banquet Event Order and be familiar with the menu of the assigned function.
• Serve guests according to the hotel's standards in a friendly, courteous, and professional manner.
• Respond to guest problems, complaints, and accidents; Refer to management if necessary.
• Be informed of all current hotel policies.
• Be familiar with fire exits, fire extinguisher locations, and safety rules.
• Maintain the banquet storeroom in a neat and organized manner, stocked with any and all appropriate supplies necessary for food service functions.
• Clear banquet space after completing functions and ensure all equipment and supplies are stored and restocked properly.
• Employees must always be attentive, friendly, helpful, and courteous to guests, managers, and all of their fellow employees.
• Be familiar with the organization of the hotel and know the function of each department.
• Handle items for “Lost and Found” according to the standards.
• Perform other tasks/jobs as assigned by supervisor or manager.
• Attend meetings as required by management.

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