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Breakfast Ambassador

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Property Name:
Fairfield Inn New York ManhattanFinancial District
Job Title: 
Breakfast Ambassador
Location: 
New York-New York City
Company Name: 
City: 
New York
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
No
Bonus Pay: 
No

Welcome to Crescent Hotels & Resorts, a premier hotel management and ownership group. Crescent seeks energetic, innovative individuals who have a desire to work in a results-driven environment. Our success is the direct result of everyone working together toward a common goal: To deliver exceptional service to our valued guests and provide a high quality work environment for our associates.

Strong core values related to customer service and associate satisfaction account for the continued success of our company. We are more than just a collection of hotels, we are a progressive company determined to be the employer of choice in the hospitality industry. We are pleased that you have chosen to learn more about our growing organization and are confident that Crescent will provide you with a very rewarding career.

The Breakfast Ambassador
In order to provide a consistently high level of quality and service, staff appropriately to accomplish our updated breakfast standards each day (consider busier days with higher occupancy, large groups in-house, etc).

To assist with meeting brand standards the Breakfast Ambassadors should
Be familiar with all food offerings
Interact with guests as appropriate
Set up the buffet according to standards (consistency is key, since regular guests will always know where items are)
Maintain the cleanliness of the buffet and dining area
Empty trash containers when they are full and at the end of service
Prepare food according to standards
Follow all correct food-handling procedures
Plan and prepare for the following day
All of these tasks should be executed within the food safety guidelines for our service Team Members, being sure that appropriate forms are on site and completed as directed in the global food safety forms and logs
Take responsibility for personal hygiene, preparation of hot food items and food stock rotation
________________________________________
Buffet Maintenance
During service, the breakfast ambassadors role is to keep a neat and clean buffet, which is well stocked with all the core menu items. It is equally important to make guests welcome in the breakfast area, interacting with them when appropriate and to provide clean places to enjoy their breakfast selections.
It is critical that all Breakfast Ambassadors and associates who assist with breakfast review the Implementation Guide (PDF) on an annual basis.
Be familiar with all food offerings.
Interact with guests as appropriate.
Set up the buffet according to standards (consistency is key, since regular guests will always know where items are).
Maintain the cleanliness of the buffet and dining area.
Empty trash containers when they are full and at the end of service.
Maintain adequate food supplies on the buffet, refreshing hot food every 30 minutes at a minimum.
Prepare food according to standards.
Follow all correct food-handling procedures.
Plan and prepare for the following day.
All of these tasks should be executed within the food safety guidelines for our associates, being sure that appropriate forms are on site and completed as directed in the global food safety forms and logs located on MGS (keyword Global Food Safety Audit).

________________________________________
Interacting with Guests
Your interactions with guests are just as important as the products we serve. Be sure to tailor your approach to each type of guest.
Chatty Guests
Watch for guest cues (for example, eye contact)
Chat with the guest about the weather, local events, etc.
Take the opportunity to talk about buffet offerings
Quiet Guests
Watch for guest cues (for example, avoiding eye contact, closed-off body language)
Dont take it personally
Greet the guest sincerely, and offer a fond farewell
Guests in a Hurry
Watch for guest cues (for example, on the phone)
Anticipate guest needs
Offer appropriate assistance (for example, to-go items)
________________________________________
Clearing and Sanitizing Tables
Even if guests clear their own tables, the tables must still be cleared and sanitized to make them ready for the next guest.
To efficiently clear and sanitize a table
Bring a sanitized side towel. You will use it after you clear the table.
Remove all used items. Use a tray to carry items to the kitchen for disposal. Dont use the trash cans in the breakfast area.
Wipe the table and chairs. Do not use guest napkins Use the side towel, with a solution of Ecolab Oasis Multi Quat 146 or a similar product. Do not brush crumbs onto the floor pick them up in the side towel.
Check the floor for debris.
If possible, clear multiple tables in a single trip.
________________________________________
Preparing for High Breakfast Volume
Keeping a well-stocked buffet and a clean breakfast area are the two most important tasks when breakfast gets busy. To keep up with the demand during these times, you may choose to employ the following best practices
Cross-train associates from other departments so they can assist with breakfast duties.
Inform guests at check-in of busy breakfast times. Invite them to dine at non-peak hours.
Extend your breakfast hours to accommodate last-minute breakfast guests.
Invest in extra equipment. For example, you could set up breads, cereals or other items in the back, so they can be brought out quickly and exchanged when you are running low. Additional chafing dishes could be used in a similar way.
Move large groups or sports teams to a meeting room or other separate location for their breakfast.
Set up self-serve busing stations andor multiple trash cans in the buffet area. (Remember, empty trash when it is 34 full.)
Have an associate at the waffle station to make waffles to order for guests.
Have a manager on duty to help greet and seat guests, just like a restaurant host or hostess
Set up To Go bags with yogurt, a banana, a spoon, and a napkin near the exit for guests who are in a hurry.
________________________________________
Forecasting
An accurate forecast of how busy or slow your property will be in the short term can have numerous benefits. You can better control CPOR (cost per occupied room) and inventory pars (the minimum amount of each item needed for slow, normal, and busy times).
Proper forecasting can help reduce waste, since food will be consumed on a timely basis. It will improve storage conditions, and ensures that the right products are always available and rotated regularly.
When forecasting, be sure to consider
Hotel occupancy
Guest room turns
Special groups
Local activities
Weather
Weekdayweekend customer profile
Season
Popularity of items
________________________________________

Ordering
Place food orders at least one to two days before the required delivery date. Order only approved products from approved vendors.
To have the right amount of product on hand, follow these steps.
1.Create a Master Order List, using the Food Specifications and Order Guide (XLS). Assign an inventory par level to each item for slow, normal, and busy times.
2.Place orders by comparing current on-hand inventory to inventory pars. For example, if you have one case of blueberry muffins on hand, and the inventory par is 2 cases for busy times, you should order another case if you forecast that the hotel will be busy.
3.All associates with breakfast responsibilities should be trained on how to take inventory and place orders.
4.Inventory pars should be reviewed periodically for accuracy.
________________________________________
Receiving
All deliveries should be checked as they arrive.
Do not sign for a delivery until you have inspected it for
Evidence of defrosting
Damage to packaging
Evidence of rodent damage
Evidence of tampering
Expiration date (close to or past the expiration)
Bruised, rotten, or damaged fruit
If you observe any of the above, refuse the item. Items that you sign for should be dated immediately with a permanent marker or date gun, and stored as soon as possible.

________________________________________
Storage
Proper storage of items can prevent unnecessary waste. The following are some best practices that should be deployed in your hotel
All perishable foods must be stored within 30 minutes of receipt
All foods must be stored at least 6 inches off the floor
All food must be rotated using the FIFO rule
The storage area must be kept clean, organized, and well labeled
All product must be properly dated (never mix old and new product)
Cereal bags should be taped shut, or an airtight container should be used
Store glass containers on the lowest shelves
Toxic and chemical materials must be stored away from food items, equipment, and utensils
Store all boxes below the fire line, and at least 18 inches away from fire extinguishers.
Use only approved plastic or stainless steel (NSF) containers for food storage and service.
Frozen product
MINIMUM REQUIREMENTS

None.

ADDITIONAL REQUIREMENTS

Previous experience working as a server preferred.
Must have the ability to communicate in English.
Ability to transport up to 30 lbs. through a crowded room on a continuous basis
throughout the shift.
Ability to standwalk for long periods of time.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Must be willing to pitch-in and help co- workers with their job duties and be a team player.
Ability to effectively deal with guest and employee concerns in a friendly and positive manner.

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