About the position
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Responsibilities
- Welcome and warmly greet guests on arrival.
- Answer telephone, take reservations, and manage the efficient and timely seating of guests.
- Take accurate orders from customers and enter orders into POS system.
- Make food recommendations and pair beverages.
- Clear and clean tables once the meal has been completed.
- Monitor buffet line and inform the cook of items that need replenishing.
- Help set up and break down the buffet according to hotel standards.
- Ensure the overall look and flow of the room is maintained.
- Inspect tables for proper presentation and completion.
- Check in with guests to ensure satisfaction with food and beverages.
- Thank guests as they depart and invite them to return.
- Continuously clean and maintain work areas according to department standards.
- Follow all standard food handling, sanitation, and health department guidelines.
- Keep kitchen staff informed about meal progression timing.
- Maintain buffet selection by informing kitchen of needs to replace items.
- Accurately check for meal packages and Bonvoy Rewards Member status.
- Elect proper method of payment.
- Wear non-slip, oil-resistant shoes and follow all safety policies and procedures.
- Report potential safety issues to manager and take immediate action in emergencies.
Requirements
- Prior customer service and cash handling experience desired.
- Basic math skills such as addition, subtraction, multiplication, and division.
- Verbal face-to-face interaction skills.
- Ability to learn and use telephone systems/computer systems utilized by hotel.
- Complete required training as scheduled.
- Basic knowledge of food and beverage preparation, hotel service standards, and guest service.
- Detail-oriented.
- Ability to multi-task.
- Collaboration and teamwork skills.
- Ability to maintain an even temperament.
Nice-to-haves
- State of Louisiana responsible vendor permit.
- ServSafe certification.
- Banquet/Bar experience.
