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

Set up assigned tables, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to Hotel specifications and group requirements, courteously and efficiently.  Take beverage orders and collect payments where specified.  Maintain cleanliness and condition of the work areas and equipment.

 

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.

·   Be 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 service requirements for assigned function:

o   Pre-function sidework.

o   Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

o   Particular characteristics/description of wines/champagne ordered.

o   Prices for specified bar selections on cash bars.

o   Station assignment and table set-up.

o   Group name, type of function and expected attendance.

o   Scheduled hours of service.

o   Special requests/arrangements.

o   Order of service, traffic flow in room.

o   VIPs

·   Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

·   Maintain complete knowledge of P.O.S. and manual systems.

·   Complete pre-function sidework:

o   Check quality and amount of all stock and supplies using checklist.

o   Requisition all necessary supplies and transport from Storeroom to service area.

o   Fold napkins, set linen/skirting on tables.

o   Set tables according to service standards.

o   Set up all condiments (butter, jellies, cream, juices) and beverages (non-alcoholic).

o   Ensure a sufficient supply of all silverware, glassware and chinaware for service.

o   Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor.

o   Check cleanliness and condition of assigned station and service areas; rectify any inefficiency. Set up side station as assigned by Supervisor.

·   Greet guests as they arrive and assist them with seating at tables.

·   Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements.

·   Record order of guest following departmental service procedures.

·   Input order into system; legibly document orders when system is down or collect tickets as specified.

·   Retrieve alcoholic beverage items from bar and serve to guest.

·   Open and serve wine/champagne bottles.

·   Make all varieties of coffee.

·   Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements.

·   Clear each course following procedures.

·   Remove all tabletop items, linen and equipment from the function room as designated by function requirements.

·   Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.

·   Complete closing side duties:

o   Breakdown all goods as specified.

o   Clean all equipment as assigned.

o   Restock items for next service.

o   Properly store all reusable goods.

o   Remove all dirty linen and transport to Laundry.

o   Marry and stock all condiments.

o   Secure storage areas.

·   Adhere to payment, cash handling and credit policies/procedures.