A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values
Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.
PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.
Delivers meals and amenities to guestrooms or areas of the hotel within specified times while providing excellent guest service. Inspects guest floors for In-Room service trays and or tables and return them to the In-Room Dining department.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
- Delivers food, beverage and other amenities to guests in a timely manner using golf cart, hot box cart, or walking with a tray.
- Sets up food trays with proper settings and condiments and ensures order is complete before leaving the kitchen.
- Describes all menu items, methods of preparation and prices as needed. Maintains knowledge of all menu items. Upsells food and beverage items to
- Processes guest payment transactions accurately and closes out purchases. Balances cash bank and all payment methods with accuracy to sales report. Turns in all tickets, credit card vouchers and monies collected throughout the shift.
- Follows all standard food handling, sanitation, TIPS and health department guidelines.
- Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
- Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
Other Responsibilities/Supportive Functions:
- Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior
- Picks up trays according to department specifications or upon guest request. Completes all assigned cleaning duties, keep all storage areas cleaned and
organized. Assist in the cleaning and organization of the In-Room Dining service work stations during and after the shift
- Completes side work before, during and after shift.
- Provide guests a high level dining experience, while maintaining a professional distance and staying alert to their needs.
- Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
- Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
- Prior food service experience desired.
- Possess a basic knowledge of food and beverage preparation, service standards of comparable hotel, guest relations and etiquette.
- Must have a basic knowledge of wine, beer, liquors, waters and drinks served.
- Requires ability to serve needs of guests through verbal face-to-face and telephone interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
- Completes required training as scheduled.
- Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
- Requires ability to learn and use telephone and POS computer systems used at the hotel.
- Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
- Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
- Must be at least 18 years of age. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Requires valid Drivers' license in good standing with clean driving record if required to drive golf cart for deliveries.
- Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
- Must maintain a clean and appearance and professional demeanor.
Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands for sustained periods of time or walks from one end of the property to another. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member frequently stoops, kneels and crouches to prepare for transport and set up of meals. Occasionally kneels and crouches while preparing carts and delivering meals. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas and guest rooms. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member frequently pushes and pulls carts and equipment. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. Frequently transports food or trays by walking from one end of the property to another. The team member is required to have close visual acuity to perform the job and assist guests with reading their menu. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. Exposed to weather conditions such as wind, rain, cold and hot climate temperatures while walking to and from guest rooms. Exposed to heat found in kitchen areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and di
We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.