Company: http://www.sheratontribeca.com/
Forward your resume to:
Gaynelle Clay-Williams SPHR, Ed.D
Director of Human Resources - Sheraton Tribeca New York Hotel
370 Canal Street New York, NY 10013
gaynelle@sheratontribeca.com
Summary:
To clear, clean and reset tables during restaurant operations and to assist serving guests, courteously and efficiently according to hotel specifications.
HOTEL VALUES: This description of responsibilities is simply intended to provide basic guidance to outline a minimum standard of performance.
The hotel values a LOU attitude, where an employee is encouraged to Lead, take Ownership, and deal with situations of all kinds with a sense of Urgency. While this document describes the general nature and level of work being performed by people assigned to this job, we encourage and expect our team to go above and beyond the minimum standards at all times to show concern and care for the guest, co-workers and managers. The hotel believes in a culture where team members help each other, and work together in an environment where the most important task is providing exceptional service to guests, at all times.
As a result, this is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of people in this job.
Requirements:
1) Minimum of 21 years of age to serve alcoholic beverages.
2) 3 years fine dining experience as a Server.
3) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
4) Ability to provide legible communication.
5) Ability to compute basic mathematical calculations.
6) High school graduate, some college.
7) Extensive knowledge of wine, spirits, and beers.
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Job Functions:
1) Serve alcoholic, non-alcoholic beverages and food to guests.
2) Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
3) Maintain complete knowledge of designated glassware, garnishes for each drink and necessary cutlery and china for menu items.
4) Enforce state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk drivers.
5) Maintain complete knowledge of P.O.S. and manual systems.
6) Complete opening and closing side duties.
7) Monitor and maintain cleanliness, sanitation and organization of tables, service areas and outlet itself.
8) Direct bussers and food runners to assist in serving guests efficiently and according to hotel standards.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, bend, kneel, crouch, or craw and must be able to frequently lift and serve from a full tray of drinks.
The employee must occasionally lift and/or move more than 25 pounds.
Working Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate to loud.
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