Amway Grand Plaza IDC Door Person - 2nd Shift

AHC Hospitality•Grand Rapids, MI

1d•Onsite

About The Position

AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, providing exceptional guest experiences. This role is part of the Amway Grand Plaza IDC team, focusing on front-of-house operations. The company emphasizes supporting employee growth and views associate success as its own. This specific position is part-time and requires weekend availability.

Requirements

Attend TIPS training and properly card guests who appear under 40 years of age.
Be comfortable to pour wine, beer or make a mixed drink when a bartender is not present.
Display a positive, courteous, and polite attitude.
Work well with others.
Take pride in their appearance and report to work in complete uniform, wearing proper shoes and socks, professionally dressed and neatly groomed.
Display a sense of urgency and the ability to resolve guest concerns or department issues on their own.
Utilize time well and be productive throughout the entire shift while meeting department standards.
Follow the AHC safety standards of the hotel.
Must have some restaurant experience.
High school diploma or GED; related experience and/or training.

Nice To Haves

Weekend availability (Saturday & Sundays) is required; if not available for weekends, you will not be eligible for this position.

Responsibilities

Regulate guest traffic in/out of the guest entrance to IDC without giving out the passcode, but assisting those that have the code and that have any trouble gaining access.
Welcome all guests to the restaurant, introduce the guest to the menu and the specials.
Keep track of the number of guests within the space to ensure occupancy levels are not exceeded.
Maintain communication with the manager and bartender of any guest issues via headset.
Clear out of the space (especially the patio) after last call to comply with city noise ordinances.
Maintain daily set up and/or breakdown of the restaurant by following daily checklists.
Know each menu item and its ingredients, as well as happy hour and other specials.
Focus on business forecast for the restaurant to anticipate incoming cover counts.
Take reservations for future business through the on-line reservations system.
Initiate leads for private dining to increase restaurant revenues.
Be aware of events in the area and provide suggestions to guests.
Follow and maintain Health Department Specs, including filling out daily temp logs, rotating product first in, first out, and recording/disposing of expired product on the waste log.
Strive to exceed guest satisfaction and look for ways to provide the best possible service.
Understand all facets of job responsibilities and display the skills necessary to complete tasks.
Complete daily cleaning duties and side work tasks.
Report to work on time and rarely miss scheduled shifts, correctly following the department attendance policy.
Participate in department meetings and communicate freely, expressing ideas, opinions, or views.
Communicate with management and other staff members.
Look for ways to save money by reducing waste and controlling expenses, and try to generate more revenues by offering ideas and suggestive selling to the guest.
Keep work area neat and clean, picking up trash in public and back of the house areas of the Hotel.
Know where to recycle items for the department and consistently place them in the appropriate bins and recycling stations.
Answer the telephone, take room service and delivery orders, prepare these orders accurately, and deliver following AHC guest service guidelines.
Actively take care of each guest according to AHC guest service standards and department standards.
Monitor food waste.
Maintain restaurant cleanliness and overall deep cleaning.
Attend Department Meetings.
Communicate with management or team members.
Follow hotel green policies.
Follow AHC and Health Department Specs.
Actively work in the restaurant's designated area: counter service, running food, and table service.
Perform any other additional responsibilities asked by the General Manager or Food and Beverage Manager.