The Hotel at Auburn University

POSITION PURPOSE:

Greeting and escorting guests to tables in the restaurant, supervising all staff, maintaining a courteous and efficient operation of the dining room to ensure guest satisfaction. To ring items up on cash register.

 

DUTIES:

ESSENTIAL FUNCTIONS:

Supervise all service personnel including counseling and discipline, to maintain service standards.

Meet and greet guests as they arrive, offer choice of seating, then escort them to their table and present menu.

Read, maintain and make daily entries in the logbook to coordinate communication between shifts and management.

Maintain proper set-up of dining room and enforce uniform and grooming standards of all service personnel on a daily basis.

Conduct daily "roll call meetings" to keep staff informed of cvurrent promotions, daily specials, gest comments, daily events and pertinent memos.

Receive, record and make any necessary arrangements for reservations and special functions in the restaurant.

Completes daily server and cashier reports.

Deposts money and maintains bank.

Collects method of payment from server or guests and closes checks.

Supervises restaurant staff in absence of Restaurant Manager and F&B Manager.

Closes restaurant.

 

OTHER:

Regular attendance in conformance with the standards, which may be established by Richfield from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with Richfield's rules and regulations for the safe and efficient operation of hotel faciilities. Employees who violate Hotel rules and regulations will be suject to disciplinary action, up to and including termination of employment.

 

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

Maintain an open line of communication between guests, management and line employees.

Carry coffee and/or teapots throughout outlet, refilling guests' cups as requested.

 

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.

Knowledge of the appropriate table settings, service ware and menu items.

Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, communicate with guests to explain and record orders.

Ability to remember, recite and promote the variety of menu items.

Ability to move throughout a crowded room to seat guests.

Ability to effectively deal with guest complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the guest and providing positive and proactive solutions.

Ability to do simple math.

 

QUALIFICATION STANDARDS

WORK ENVIRONMENT/PHYSICAL ACTIVITIES:

Inside with protection from weather but not necessarily changes in temperature.

Work place is fast paced with considerable movement throughout shift.

Requires standing and walking 95% of workday.

Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.

Interaction with all types of people.

 

EDUCATION:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred.

 

EXPERIENCE:

Restaurant supervisory experience preferred.

 

LICENSES OR CERTIFICATES:

Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred.

 

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

 

The Hotel at Auburn University
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