The Resort at Squaw Creek, a AAA Four-Diamond resort, is ideally situated at the base of Squaw Valley USA, home of the 1960 Winter Olympics. The Resort at Squaw Creek instills in all of its employees the belief that we are a proud team dedicated to a quality experience for our guests, owners and associates. All members of the Resort at Squaw Creek Team are empowered to provide a quality guest service and an exceptional associate experience.

For all associates, the Resort offers ski pass discounts, free golf play, amenity discounts, national hotel discounts, the diversity of working with people from all over the world, and the ability to work and live in a community of the luxurious mountains of Lake Tahoe where the activities are endless all year round.

JOB OVERVIEW

Insure the highest quality food and beverage presentation and service, while maximizing the potential profitability through established service standards and controls.

ESSENTIAL JOB FUNCTIONS
* Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
* Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
* Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
* Maintain positive guest relations at all times.
* Familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
* Resolve guest complaints, ensuring guest satisfaction.
* Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
* Maintain complete knowledge of:

o    All liquor brands, beers and non-alcoholic selections available to the outlet.

o   The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

o   Designated glassware and garnishes for drinks.

o   All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

o   Daily menu specials.

o   Manual system procedures.

o   Daily house count, arrivals/departures, VIPs.

o   Scheduled in-house group activities, locations and times.
* Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
* Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated to rectify any cleanliness/organization deficiencies.
*  Requisition linens/skirting required for business and assign staff to transport such to outlet.
*  Meet with the Chef to review daily specials items; update board throughout shift.
* Ensure that assigned staff reports to work; document any late or absent employees.
* Coordinate breaks for assigned staff. Communicate additions or changes to the assignments as they arise throughout the shift.
* Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
*  Inspect grooming and attire of staff; rectify any deficiencies.
* Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
* Foster and promote a cooperative working climate, maximizing productivity and employee morale.
*  Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
*  Complete all paperwork and closing duties in accordance with departmental standards.
*  Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.
*  Complete and direct scheduled inventories.
*  Prepare weekly schedule as assigned.
*  Attend designated meetings, menu and wine tastings.
*  Expedite on floor or in Kitchen as business demands.

 Complete departmental filing.