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Last updated: 2019-07-22
Valid to: 2019-08-17
Job Role:
Pilot, Captain / Commander
Location:
United States
Type:
Permanent
Job description
Posting Date Jun 05, 2019

Job Number

Job Category Food and Beverage & Culinary

Location Sheraton Memphis Downtown Hotel, 250 North Main Street, Memphis, Tennessee, United States VIEW ON MAP

Brand Sheraton Hotels & Resorts

Schedule Full-time

Relocation? No

Position Type Non-Management/Hourly

Start Your Journey With Us

Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.

Please apply online at :

Additional Information: This hotel is owned and operated by an independent franchisee, Schulte Hospitality Group. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Follow the hotels recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.

FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards.

STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions.

SET-UP AND BUSSING: Set up tables according to function specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas.

MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling procedures; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges; accurately calculate check totals; correct over-rings; meet hotel standards for lost checks; advise management of shortages.

SUPERVISION: Maintain staff that meet customer service standards; train staff to provide service that meet quality standards that affect guest satisfaction; give both positive and negative feedback that is timely and objective; keep accurate documentation of performance.

* Food/Beverage Service Worker Permit, where applicable.
* Requires high school reasoning level.
* Requires 8th grade math level.
* Requires high school language level.
* Requires basic computer literacy.
* One year banquet attendant/server experience.
* Read, write and speak English fluently.
* Valid drivers license, where applicable.
* Meet minimum age requirement of jurisdiction.
* Ability to communicate effectively with the public and other employees.
* No employee will pose a direct threat to the health/safety of self or others.

This company is an equal opportunity employer.

frnch1
Requirements
no requirements specified