A tradition of hospitality
In Louisiana, we use the term, "lagniappe" when talking about anything that involves "a little something extra"... "above and beyond"... "exceeding expectations". Isn't that what hospitality's all about? Delivering more than you promise to satisfy your guests? We think it is, and we believe it's also the fundamental principle upon which strong business relationships are forged.
Dimension has earned a reputation of success by sticking with a few, basic business philosophies:
- Be affiliated with great brands!
- Recruit and retain great people!
- Continuously improve!
It's not complicated. Call it "the basics". But, we've built a winning tradition by:
- Selecting winning development sites and capitalizing on well-timed acquisition opportunities.
- Working with a winning combination of industry-leading lenders, architects, contractors, and vendor-partners.
- Maintaining a geographically diversified portfolio of superior hotel product concepts in markets with upside growth potential.
- Requisitions additional help as required by banquet schedule.
- Directs setting up of tables, and decorations.
- Plans the serving order and orchestrates its completion in a timely, quiet and courteous manner.
- Supervises wait staff and set up staff. Trains all set up and wait staff. Ensures that waiters and waitresses are ready to serve meal when it is prepared.
- Takes the initiative to greet guests in a friendly and warm manner and ensures all needs are met. Observes guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed.
- Aides in the operation of banquet department.
- Ensures proper banquet check control.
- Actively participates in room set up and service.
- Inventories all equipment.
- Displays awareness and compliance with security, safety, emergency and energy procedures.
- Relieves banquet manager and operates the department.
- Other duties as assigned.
- Use judgment and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service.
- Perform a variety of activities, changing activities frequently and sometimes without notice.
- Plan and carry out an activity, such as a card party or dance.
- Plan the work of others.
HS Diploma or equivalent
Minimum 6 months experience in banquets or food service.