Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.
Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 400 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Marriott, Hilton, Fairmont, InterContinental Hotels Group, Accor, Starwood, Wyndham, Choice Hotels, Radisson and Best Western. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.
Our team members are our most valued resource. Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you'd expect from an industry leader.
- Assists F&B Management in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
- Maintain outlet scheduling and payroll.
- Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
- Meet and greet guests as they arrive, escort them to their table, and present menus.
- Answer telephones in a clear voice, coordinate and document reservations.
- Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
- Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
- Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
- Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
- Provide clean and safe environment by assigning and assisting with cleaning.
- Adheres to all company policies and procedures.
- Follows safety and security procedures and rules.
- Knows department fire prevention and emergency procedures.
- Utilizes protective equipment.
- Reports unsafe conditions to manager.
- Reports accidents, injuries, near-misses, property damage or loss to manager.
- Provides for a safe work environment by following all safety and security procedures and rules.
- All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
- Perform any related duties as requested by manager.
- Assists other Food and Beverage Personnel when need.
- Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
- Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
- Hold a current Food Handler Card
- Ability to work under pressure and deal with stressful situations during busy periods.
- Knowledge of the appropriate table settings and service ware.
- Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
- Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
- Ability to remember, recite and promote the variety of menu items.
- Ability to operate beverage equipment, e.g., coffee maker.
- Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
- Lifting Forty (40) pounds maximum.
- Constant standing & walking required
- Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.