The Hotel at Auburn University
  • Auburn, AL, USA
  • 11.00
  • Hourly
  • Part Time

Competitive Pay Rates, Health Insurance, Life Insurance, Supplemental Insurance, PTO, 401(K) w/ Match, Tuition Reimbursements, Complimentary Meals, Hotel Discounts


Ensuring guests receive a memorable experience through Ithaka Hospitality Partners steps of
service. The host/hostess will be responsible for providing a warm welcome and fond farewell to
guests dining in A.T./Caffe Sienna or Piccolo Bar & Lounge.
 Ensuring that checklists, requisitions and proper opening and closing functions are being completed each
 Communicate with guests and employees using a positive and clear speaking voice, listen to and
understand requests, respond with appropriate actions and provide accurate information.
 Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a
role model for the staff and other hotel employees.
 Ensure basic standard operating procedures for all outlets are in place and are in compliance with
Federal, state, local and Ithaka own practices. (eg. ServSafe, Responsible Vendor)
 Promptly punch into the timecard machine and immediately begin my shift and work as directed by
 Ensuring sequence of service for all guest interactions are met from warm welcome to fond farewell.
 Recording Guest Preferences into Open Table
 Upsell products to guests to ensure hotel financial profitability
 Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
 Interact positively with customers promoting hotel facilities and services. Resolve problems to the
satisfaction of involved parties.
 Ensure that all standards and hotel cash handling procedures are met.
 Solicit feedback from guests concerning the service and food & beverage offerings in all outlets.
 Attend mandatory meetings including divisional meetings, staff meetings, etc.
 Operate POS system to input guest orders.
 Maintain a clean and organized work area.
 Greets all customers with fast, friendly, personalized service and develops a rapport with customers by
learning their names, favorite drinks and food items.
 Educate all customers on our products and services.
 Maintains the highest quality, consistent product standards.
 Responds proactively to prevent customer service situations by anticipating guest needs.
 Accurately rings sales orders into cash register and counts back change to customers in a courteous and
friendly manner.
 Answers telephone in a courteous and friendly manner including, but not limited to, giving store greeting,
directions to store location, and receiving and filling customer orders.
 Reports all defects, employee accidents or potential guest hazards to the manager on duty through our
 Informs the manager on duty of any operational inconsistencies.
 Well-organized and detail-oriented.
 Regularly required to lift and/or move items up to 30 pounds.
 Record reservations into our reservation System, Open Table
 Take reservations on the phone
 Ensure that proper rotation of servers is happening so that 1. The kitchen is not overwhelmed and 2.
Servers are not being double seated by following our in-house pacing guide.
 Collect preferences from all guests
 Provide a warm welcome and a fond farewell
 Acknowledge all guests prior to guests greeting you.
 Use guests name at all times when appropriate.
 Ensure servers are aware of their diners for the specific meal period by referencing Open Table and
 Walk with guests at all times
 Ensure that guests with packages or credits are properly being identified to servers.
 Ensure all birthdays/anniversaries or special occasions are being recorded and communicated to both
FOH and BOH staff.
 Oral Expression - The ability to communicate information and ideas in speaking so others will
 Oral Comprehension - The ability to listen to and understand information and ideas presented through
spoken words and sentences.
 Speech Recognition - The ability to identify and understand the speech of another person.
 Speech Clarity - The ability to speak clearly so others can understand you.
 Near Vision - The ability to see details at close range (within a few feet of the observer).
 Ability to showcase necessary skills and become certified in the position within the 90 day probationary
 Ability to walk, stand, and/or bend continuously to perform essential job functions.
 Ability to move up to 100 lbs., with wheeled assistance.
 Ability to lift up to 50 lbs., and to lift lifter objects overhead. The transporting, moving, lifting, and/or
stacking of alcoholic and non-alcoholic beverages.
 Ability to communicate in English, both orally and in writing, with guests and employees, some of whom
will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate
information and to resolve problems.
 Ability to work under pressure and deal with stressful situations during busy periods.
 Ability to accomplish necessary tasks on a computer.
 Ability to communicate in English, both orally and in writing, with guests and employees, some of whom
will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate
information and to resolve problems.
 Greet guests and seat them at tables or in waiting areas.
 Provide guests with menus.
 Assign patrons to tables suitable for their needs and according to rotation so that servers receive an
appropriate number of seatings.
 Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make
 Answer telephone calls and respond to inquiries or transfer calls.
 Customer and Personal Service - Knowledge of principles and processes for providing customer and
personal services. This includes customer needs assessment, meeting quality standards for services, and
evaluation of customer satisfaction.
 Education and Training - Prior hospitality and/or barista experience preferred. Any combination of
education, training or experience that provides the required knowledge, skills and abilities. High School
graduate or equivalent required.
 Active Listening - Giving full attention to what other people are saying, taking time to understand the
points being made, asking questions as appropriate, and not interrupting at inappropriate times.
 Speaking - Talking to others to convey information effectively.
 Service Orientation - Actively looking for ways to help people.
 Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
 Coordination - Adjusting actions in relation to others' actions.
 Basic knowledge of coffee products to include brewing, specialty coffees and bakery products.
 Meet governmental regulations dealing with the sale of alcoholic beverages.
 Meet governmental health requirements.
 Requires standing and walking 95% of workday.
 Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending,
reaching, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
 Considerable repetitive motion of hands, wrists, shoulders and back is required.
Work Activities
 Performing for or Working Directly with the Public - Performing for people or dealing directly with
the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
 Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person.
 Getting Information - Observing, receiving, and otherwise obtaining information from all relevant
 Communicating with Persons Outside Organization - Communicating with people outside the
organization, representing the organization to customers, the public, government, and other external
sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
 Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the
best solution and solve problems.
Work Context
 Contact With Others - 97% responded 'Constant contact with others'
 Spend Time Standing - 95% responded 'Continually or almost continually'
 Indoors, Environmentally Controlled - 93% responded 'Every day'
 Face-to-Face Discussions - 89% responded 'Every day'
 Telephone - 76% responded 'Every day'
Work Styles
 Social Orientation - Job requires preferring to work with others rather than alone, and being personally
connected with others on the job.
 Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding
and helpful on the job.
 Cooperation - Job requires being pleasant with others on the job and displaying a good-natured,
cooperative attitude.
 Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and
avoiding aggressive behavior, even in very difficult situations.
 Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress
Work Values
 Relationships - Occupations that satisfy this work value allow employees to provide service to others
and work with co-workers in a friendly non-competitive environment. Corresponding needs are Coworkers, Moral Values and Social Service.
 Support - Occupations that satisfy this work value offer supportive management that stands behind
employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision:
 Achievement - Occupations that satisfy this work value are results oriented and allow employees to use
their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability
Utilization and Achievement.
 Working Conditions - Occupations that satisfy this work value offer job security and good working
conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and
Working Conditions.
 Recognition - Occupations that satisfy this work value offer advancement, potential for leadership, and
are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and
Social Status.

All descriptions have been reviewed in an attempt to illustrate the jobs functions and basic duties. In no
instance, however, should the duties, responsibilities, and requirements be interpreted as all-inclusive.
Additional functions and requirements may be assigned by supervisors/managers as deemed appropriate.
Requirements, skills and abilities included have been determined to illustrate the minimal standards
required to successfully perform the positions.

The Hotel at Auburn University
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