Open Job Positions-Ambassador Hotel




Restaurant Supervisor

Department: Food & Beverage
Scope: Manages the daily operation of the restaurant, maintaining established quality and service standards and maximizing profits.

Primary Responsibilities:
  • Develops short-term financial and operational plans for the restaurant, which support the overall objectives of the restaurant and of the hotel.
  • Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
  • Ensures restaurant adheres to all standards as determined by brand or hotel franchise.
  • Conducts pre-shift meetings to inform staff of daily events; reviews daily specials.
  • Reviews performance evaluations, recognizes employees for outstanding services and disciplines employees.
  • Monitors performance of the restaurant through analysis of guest feedback and financial reports; initiates corrective action.
  • Inspects restaurant daily to ensure high quality food and food presentation, cleanliness and side work duties completed.
  • Participates in monthly inventories.
  • Initiates programs to reduce breakage and loss in China, Glass and Silver.
  • Create programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
  • Maintains open lines of communication with all employees and departments.
  • Responds quickly to guest requests in a friendly manner.
  • Follows up to ensure guest satisfaction.
  • Provides a professional image at all times through appearance and dress.
  • Follows company policies and procedures and is able to effectively communicate them to subordinates.
  • Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
  • Conducts training classes regarding safety, security, department procedures and service guidelines.
  • Fulfills Manager on Duty shifts.
  • Ensures hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
Note: Other duties as assigned by supervisor or management

Relationships:
 Internal: All hotel departments: For effective communication.
 External:
  Guests: To provide service
  Vendors: To purchase and receive goods

Qualifications:
  • Certification and/or License Requirement:  Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service and/or other certification as required by franchise.
  • Education/Experience:  High School diploma or equivalent. A minimum of two years of food and beverage and/ or hospitality related work experience required. Special consideration will be given to those who exhibit exemplary performance.
  • Skills:  Leadership skills, Strong oral and written communication skills, Attention to detail, Planning and organizational ability, Customer service
Working Conditions:
 Will be required to work nights, weekends and holidays.
 Primary schedule includes but is not limited to Wednesday through Sunday.
 Will be required to work in fast paced environment.

Physical/Cognitive Activities: -  Outlet/Restaurant Manager
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The majority of time will be spent moving around the restaurant, supervising and assisting the restaurant staff. Some lifting and pushing of trays and carts up to 50 pounds may be required. This person needs to speak and write clearly, plan and organize the work of others, interact professionally with the general public and make quick decisions. A small portion of time will be spent forecasting revenues, reviewing budgets and creating schedules, which requires reasoning and thinking skills. Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/ loss concepts, percentages and variances are used often.

Organizational Structure:
  • Reports to: Food and Beverage Director
  • Subordinates: Servers, Cashier/ Greeters, Buspersons, Room Service Servers, Bartenders, Bar Servers and Barbacks
  • Job title also known as: Parke Caf� Supervisor
Note: This job description is a general representation of the duties and responsibilities commonly found at The Ambassador Hotel for this type of position; it may be modified at an individual hotel based upon business necessity.

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Room Attendant

Department: Rooms Department
Scope: Cleans hotel guest rooms and/or other assigned areas in a timely and organized manner to ensure guest satisfaction.

Primary Responsibilities:
  • Cleans and services assigned guest rooms in a timely and organized manner according to procedures and standards.
  • Notifies guest services (front desk) when service is complete so rooms may be sold.
  • Reports any room unable to be serviced within appropriate time standards to supervisor.
  • Reports needed repairs of unsafe conditions to supervisor.
  • Responds to requests from guests, supervisors or management in a timely and efficient manner.
  • Maintains linen cart and supplies neat and organized to department standards.
  • Maintains security of equipment, keys and supplies issued each day.
  • Reports lost and found articles to supervisor.
  • Follows procedures for team cleaning and self-inspecting program.
  • Responds quickly to guest requests in a friendly manner.
  • Follows up to ensure guest satisfaction.
  • Provides a professional image at all times through appearance and dress.
  • Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management
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TGIF Server

Department: Food & Beverage
Scope: Provides prompt and courteous food and beverage service to restaurant guests while maximizing sales and guest satisfaction.

Primary Responsibilities:
  • Describes all menu items; methods of preparation and prices as needed.
  • Accommodates any special requests that the kitchen is able to deliver for the guest.
  • Up sells established menu items or specials to maximize food and beverage revenues.
  • Serves menu items to guests in a prompt and courteous manner and according to established service standards.
  • Performs pre-and post-shift side work including stock service station, makes coffee, etc.
  • Forwards customer payments to cashier for completion of the transaction; receives change from cashier and returns change promptly to guest.
  • May assist Greeter/Cashier with greeting and seating guests; may assist busperson with clearing table and filling glasses.
  • Responds quickly to guest requests in a friendly manner.
  • Follows up to ensure guest satisfaction.
  • Provides a professional image at all times through appearance and dress.
  • Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management

Relationships:
 Internal: Food and Beverage Staff: To coordinate guest service requests
 External: Guests and Visitors: To provide services

Qualifications:
  • Certification and/or License Requirement:  None.
  • Education/Experience:  High School diploma or equivalent. A minimum of two years experience working in building operations. General knowledge of machines and maintenance and repair using basic hand and power tools. Special consideration will be given to those who exhibit exemplary performance.
  • Skills:  Attention to detail, Customer service.
Working Conditions:
 Will be required to work nights, weekends and holidays.
 Will be required to work in fast paced environment.
 May be asked to work overtime.

Physical/Cognitive Activities: Outlet/Restaurant Server
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The major responsibility in this position is to provide prompt and courteous service to restaurant guests; therefore a significant portion of the time is spent speaking, listening, walking, standing and carrying. The vast majority of time is spent servicing the menu items, which is typically done while standing up and walking. Communication skills are used a significant amount of the time when talking with guests or staff and when given instructions. Carrying, lifting, and pushing items of up to 75 pounds (i.e. plates, utensils, trays, tables, carts) occurs frequently. Reading and writing abilities are utilized frequently when documenting a guest's order, reading the menu, or when processing customer payments. Reasoning, problem solving and organizational abilities are used often. Basic mathematical skills are used when completing customer payment transactions.

Organizational Structure:
  • Reports to Outlet/Restaurant Manager, Assistant Outlet/Restaurant Manager, Outlet/Restaurant Supervisor
  • Subordinates: Assistant Outlet/Restaurant Managers, Outlet/Restaurant Supervisor, Servers, Cashier/Greeters, Buspersons, Room Service Servers, Bartenders, Bar Servers and Barbacks
  • Job title also known as: Waiter/Waitress
Note: This job description is a general representation of the duties and responsibilities commonly found at The Ambassador Hotel for this type of position; it may be modified at an individual hotel based upon business necessity.

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Banquet Servers

Department: Food & Beverage
Scope: Provides prompt and courteous food and beverage service to banquet guests during banquet/ catering functions ensuring guests' satisfaction.

Primary Responsibilities:
  • Serves menu items to guests in a prompt and courteous manner and according to the banquet event order; times the service of courses to correspond with the dining pace of the guests.
  • Performs pre-and post-shift side work; set-up, condiments, etc.
  • Clears table after service.
  • Removes trays of dirty dishes, silverware and glassware to kitchen for cleaning.
  • Clears room at end of banquet of all props and centerpieces and properly returns to storage.
  • Responds quickly to guest requests in a friendly manner.
    * Follows up to ensure guest satisfaction.
  • Provides a professional image at all times through appearance and dress.
  • Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management
Relationships:
 Internal:
  - Kitchen Staff: To request food, china, glass, silver and linen
  - Management Staff: To alert of service challenges
 External: Guests and Visitors - To provide services

Qualifications:
  • Certification and/or License Requirement:  Alcohol awareness certification and/or food service permit as required by local or state government agency.
  • Education/Experience:  Basic reading, writing and math. Understands and comprehends English. Food service experience with general knowledge of banquet operations.
  • Skills:  Customer service, Interpersonal communications.
Working Conditions:
 Will be required to work nights, weekends and holidays.
 Will be required to work in fast paced environment.
 May be asked to work overtime.

Physical/Cognitive Activities:
Banquet Staff
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The major responsibility in this position is to provide prompt and courteous service to banquet guests, therefore a significant portion of the time is spent speaking, listening, walking, standing and carrying. The vast majority of time is spent servicing menu items, whether it is a plated dinner or buffet, and is typically done while standing up and walking. Communication skills are used a significant amount of time when talking with guests or staff and when given instructions. Carrying, lifting and pushing items of up to 75 pounds (i.e. plates, utensils, trays, tables, carts) occurs frequently. Reading abilities are used frequently when reviewing event orders. Reasoning, problem solving and organizational abilities are used often.

Organizational Structure:
  • Reports to Banquet Manager, Assistant Banquet Manager, Banquet Captain
  • Subordinates:
  • Job title also known as: Banquet Waiter/Waitress
Note: This job description is a general representation of the duties and responsibilities commonly found at Parthenon Hospitality DBA The Ambassador Hotel for this type of position; it may be modified at an individual hotel based upon business necessity.

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TGI Fridays Manager

Department: Food & Beverage
Scope: Manages the daily operation of the restaurant, maintaining established quality and service standards and maximizing profits.

Primary Responsibilities:
  • Develops short-term financial and operational plans for the restaurant, which support the overall objectives of the restaurant and of the hotel.
  • Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
  • Ensures restaurant adheres to all standards as determined by brand or hotel franchise.
  • Conducts pre-shift meetings to inform staff of daily events; reviews daily specials.
  • Reviews performance evaluations, recognizes employees for outstanding services and disciplines employees.
  • Monitors performance of the restaurant through analysis of guest feedback and financial reports; initiates corrective action.
  • Inspects restaurant daily to ensure high quality food and food presentation, cleanliness and side work duties completed.
  • Participates in monthly inventories.
  • Initiates programs to reduce breakage and loss in China, Glass and Silver.
  • Create programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
  • Maintains open lines of communication with all employees and departments.
  • Responds quickly to guest requests in a friendly manner.
  • Follows up to ensure guest satisfaction.
  • Provides a professional image at all times through appearance and dress.
  • Follows company policies and procedures and is able to effectively communicate them to subordinates.
  • Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
  • Conducts training classes regarding safety, security, department procedures and service guidelines.
  • Fulfills Manager on Duty shifts.
  • Ensures hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
Note: Other duties as assigned by supervisor or management

Relationships:
 Internal:All hotel departments: For effective communication
 External:
  - Guests: To provide service
  - Vendors: To purchase and receive goods

Qualifications:
  • Certification and/or License Requirement:  Alcohol awareness certification and/or food service permit as required by local or state government agency.
  • Education/Experience:  High School diploma or equivalent. A minimum of one year food and beverage and/ or hospitality related work experience required. Special consideration will be given to those who exhibit exemplary performance.
  • Skills:  Leadership skills, Strong oral and written communication skills, Attention to detail, Planning and organizational ability, Customer service.
Working Conditions:
 Will be required to work nights, weekends and holidays.
 Primary schedule includes but is not limited to Wednesday through Sunday.
 Will be required to work in fast paced environment.

Physical/Cognitive Activities:
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The majority of time will be spent moving around the restaurant, supervising and assisting the restaurant staff. Some lifting and pushing of trays and carts up to 50 pounds may be required. This person needs to speak and write clearly, plan and organize the work of others, interact professionally with the general public and make quick decisions. A small portion of time will be spent forecasting revenues, reviewing budgets and creating schedules, which requires reasoning and thinking skills. Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/ loss concepts, percentages and variances are used often.

Organizational Structure:
  • Reports to Food and Beverage Director
  • Subordinates: Servers, Cashier/ Greeters, Buspersons, Room Service Servers, Bartenders, Bar Servers and Barbacks
  • Job title also known as: Parke Caf� Supervisor
Note: This job description is a general representation of the duties and responsibilities commonly found at Parthenon Hospitality DBA The Ambassador Hotel for this type of position; it may be modified at an individual hotel based upon business necessity.

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