At Kimpton it all starts with our culture, which is focused on supporting our employees' personal and professional growth. We believe that if we take care of our employees they will be able to take care of our guests, ensuring the satisfaction of our investors and our future. Our culture inspires confidence and leads to caring service that comes straight from the heart.

We also are a socially responsible employer and citizen thanks to our Kimpton EarthCare and Kimpton Cares programs. Kimpton EarthCare is our industry-leading environmental program in which we have adopted eco-friendly operational practices and products to do our part in supporting a sustainable world.

"Fortune Magazine named Kimpton one of the 100 Best Places to Work For in 2013!"

To provide prompt and courteous service to all guests, encouraging the guest to return again which will generate repeat business.

I. Opening Responsibilities: 

 

1. I will arrive to work at my scheduled time.

 

1. I will maintain a neat, groomed I will maintain a neat, groomed appearance, and shall dress accordingly, in a clean pressed uniform and name tag all in accordance to my manual and job description.

 

1. I will promptly punch into the timecard machine and immediately begin my work.

 

1. I will check with the manager on duty regarding any special needs.

 

II.Service Procedures

 

1. I will follow all sequence of service guidelines according to the manual and job description

 

1. I will have knowledge of table settings

 

1. I will have knowledge of food quality standards.

 

1. I will maintain the hotel’s standards of service etiquette.

 

1. I will have knowledge of wine presentation.

 

1. I will insure that I will be in attendance at function meetings prior to an event and are aware of all details of the event.

 

1. I will insure that banquet stations are organized and fully stocked prior to event start time.

 

1. I will insure that tables assigned correspond to function sheet and meet presentation standards for linen, skirting, spacing, china, silver, glassware and decorations.

 

1. I will insure that food service commences and concludes a comparable times to other tables; all guests at the same table are served same courses within 3 minutes of each other.

 

1. I will insure that dishes are cleared between courses and tables maintained.

 

1. I will insure that dishes are stacked, carted are removed; and banquet stations are cleaned up prior to shift’s end.

 

1. I will insure that tables served and floors around them are maintained clean and free of spills at all times.

 

1. I will clean spills, broken glass and debris promptly after incidents.

 

1. I will avoid cuts and burns by protecting hands against direct contact with hot plates and broken glass.

 

1. I will lift and carry meals properly.

 

1. I will organize side stations or engage in prep work during down times in service.

 

1. I will be attentive to problems which arise in function and will be ready to assist even when problem is not at assigned tables.

 

III.General Responsibilities

 

1. I will take the initiative to get the job done.

 

1. I will take every opportunity to provide friendly and courteous service to our guest.

 

1. I will initiate friendly and casual conversation with guests when appropriate.

 

1. I will use the guest’s name whenever possible.

 

1. I will insure that I am knowledgeable of the property (ie; hours of operation, times of continental breakfast or coffee/tea service, referring guests to Kimpton Group   restaurants and providing information on the San Francisco area.

 

1. I will never eat, drink, chew gum or smoke within view of guests or in guest areas.

 

1. I will assist our guests promptly as each guest request is a priority.  If I can provide service, I will do so in a quick and efficient manner.  If not, I will clearly communicate the request to my manager.

 

1. I will refer to the daily event sheet to direct guests to the correct meeting room.

 

1. I will enthusiastically recommend the use of the property’s facilities and services.

 

1. I will know the departments and names of management personnel to direct guests of further assistance.

 

1. I will thank our guests for their patronage and invite them back again.

 

1. I will maintain open communication channels with my co-workers and managers.

 

1. I will strive to be cooperative with co-workers as a team member in my department and the hotel.

 

1. I will strive to find solutions to problems rather than place blame and will be proactive in reporting problems and/or requesting assistance when needed.

 

1. I will work actively to resolve conflicts with other employees or see a manager if I am unable to improve the situation.

 

1. I will strive to complete all daily work and will advise my supervisor of any incomplete work at the end of my shift.

 

1. I will attend all department meetings.

 

1. I will check the bulletin board for daily assignments and pertinent information.

 

1. I will immediately report and other out-of-the ordinary issues to my manager.

 

1. I will adhere to the hotel’s policies and procedures.

 

1. I will follow all safety guidelines to ensure my safety and that of my guests and fellow employees.

 

1. I will maintain a positive attitude and treat everyone I come in contact with the same respect that I deserve.

 

1. I will exhibit good judgment in executing all aspects of my position.

 

1. I will promptly inform my manager/supervisor of any guest complaints or constructive feedback.

 

1. I will take ownership of guest’s problems until the situation is resolved.  If I am leaving my shift and the problem has not been resolved, I will relay the information to the next person on duty that will improve guest service or operational effectiveness.

 

 

 

 

 

To provide guests with efficient and attentive service which will present a positive image of the hotel and exceed the guest’s expectations.  All functions are to be carried out in an environment of teamwork, wine presentation and knowledge, serving experience and food handling certification required.

Previous serving experience is required and food handler certification as well as alcohol training.