Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.
Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.
Crew members will be required to work day and/or evening shifts, both weekdays and weekends.
A) Station assignment, proper table set-up and dress code of the banquet department.
B) All liquor, beer, and non-alcoholic selections, correct glassware and garnishes.
C) Characteristics and descriptions of every wine/champagne “by the glass” selection and all major wines on the wine list.
D) State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
E) Correct maintenance and use of food and beverage serving/preparation equipment.
F) All service standards required by Sheraton including safety and emergency procedures.
G) Descriptions of all entrees and buffet items, including sauces and dressings.
ESSENTIAL JOB FUNCTIONS
A) Check quality and quantity of all banquet stock and equipment.
B) Fold napkins, per banquet standards.
C) Requisition all necessary supplies and transport from storerooms to banquet rooms.
D) Set tables according to service standards.
E) Set all condiments (sugar, bread, lemons, creamers, etc.) and beverages.
F) Ensure a sufficient supply of all flatware, glassware and china for service.
G) Ensure cleanliness and condition of assigned station and service areas.
H) Set up station with supplies and equipment.
A) Properly store all reusable goods.
B) Clean all equipment as assigned.
C) Restock all items for next service.
D) Remove all dirty linen.
The frequency codes assigned in these job descriptions are:
Rarely less than 1%
STANDING/WALKING: Occasionally on a variety of surfaces (carpet, tile, granite, etc.)
CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.
KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.
STOOPING (BENDING AT WAIST): Occasionally. Lifting and completing tasks at different levels.
TWISTING/TURNING AT KNEES, WAIST & NECK: Occasionally.
LEG/FOOT USE: Occasionally.
REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.
LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.
SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.
HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.
VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances. Color vision required.
Licenses & Certifications
CA Food Handler