THE ALBERT HOST/HOSTESS

DREAMWEAVER HOTELS LLC•Chicago, IL

11d•$13 - $13•Onsite

About The Position

The Host/Hostess at The Albert, Hotel EMC2’s signature restaurant in Chicago’s Streeterville neighborhood, welcomes guests and helps create a memorable dining experience reflecting Hotel EMC2 and Marriott hospitality standards. The posting’s position overview describes a Restaurant Server role focused on attentive food and beverage service, menu knowledge, guest recommendations, and coordination with restaurant teams in a fast-paced, upscale dining environment. The role supports restaurant service and operations by providing professional guest service, maintaining dining and service areas, assisting with restaurant readiness, and working collaboratively with culinary, beverage, and management teams. Team members are expected to uphold hospitality, professionalism, teamwork, safety, and guest-satisfaction standards.

Requirements

At least one year of previous food and beverage service experience.
Valid Food Handler Certification as required by applicable regulations.
BASSET Certification, or ability to obtain certification if serving alcoholic beverages, as required by Illinois regulations.
Strong verbal communication, interpersonal, and customer service skills.
Ability to maintain professionalism and composure in a fast-paced hospitality environment.
Attention to detail, time-management, and organizational skills.
Ability to multitask and prioritize while maintaining exceptional guest service.
Ability to resolve guest concerns professionally and courteously.
Ability to work independently and contribute positively to a team.
Availability to work flexible schedules, including mornings, evenings, weekends, and holidays, based on business needs.
Ability to stand and walk for extended periods, bend, reach, and perform repetitive movements.
Ability to lift, carry, push, or pull items weighing up to 25 pounds and safely carry trays, beverages, glassware, and food items.
Ability to perform the essential functions of the position with or without reasonable accommodation.

Nice To Haves

High school diploma or equivalent.
Previous experience using MICROS or a comparable point-of-sale system.
Previous experience in an upscale restaurant, hotel, or high-volume dining establishment.
Experience working in a Marriott-branded hotel or comparable upscale hospitality establishment.
Knowledge of fine dining or elevated casual dining service standards.
Familiarity with wine, craft cocktails, spirits, and food pairings.
Experience serving hotel guests, corporate travelers, and special-event clientele.
Familiarity with Marriott guest service standards and hospitality expectations.
Additional language proficiency.

Responsibilities

Welcome and greet guests warmly and professionally.
Provide attentive, personalized service and create memorable guest experiences.
Present menus, explain daily specials, and make knowledgeable food and beverage recommendations.
Understand menu ingredients, preparation methods, dietary restrictions, and potential allergens.
Anticipate guest needs, respond to requests and concerns, and address special accommodations.
Accurately take and enter orders using the restaurant’s point-of-sale system.
Communicate orders, allergies, dietary restrictions, and special requests to culinary and beverage teams.
Coordinate with kitchen and support staff to ensure proper timing, presentation, and delivery of food and beverages.
Verify order accuracy and presentation before serving items to guests.
Maintain knowledge of wine, spirits, cocktails, and other beverage offerings.
Promote menu offerings, specialty beverages, and additional dining experiences through suggestive selling.
Maintain, clear, and reset tables throughout service.
Support breakfast, lunch, dinner, private dining, and special events as operationally required.
Process guest checks, cash and credit card payments, and room charges; follow cash-handling procedures.
Complete assigned opening, closing, and side-work duties, including payment reconciliation when applicable.
Assist with table setup, dining room organization, service stations, cleanliness, and stocking.
Collaborate with culinary, bartending, host, food runner, and management teams.
Communicate service challenges, guest concerns, and operational needs to management.
Participate in departmental meetings, training, and service development.
Follow food safety, sanitation, hygiene, alcohol-service, and workplace safety requirements.
Handle food, beverages, glassware, and service equipment safely and report unsafe conditions or equipment concerns.