The Front Desk Agent is responsible for providing quality guest services that include registration and check-out, PBX operations, mail and message service. The Front Desk Agent must be accurate with daily accounting procedures. Essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, use the guest surname!
The Front Office Supervisor must ensure high quality service and leadership for the Front of House operations. This individual is responsible for oversight and leadership of the Front Desk team and providing support for all operations. The individual will be well versed in Front Office operations to assist the Agents with guest concerns and overall guest service.
The purpose of the Banquet Setup / Houseman is to assure the overall success of the banquet department by meeting or exceeding the guest expectation through the comprehensive preparation of meeting and event rooms and banquet functions.
Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.