Stanford's Corporate Culture
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.
The Sacramento Marriott provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to email@example.com or 916-267-6715 to let us know the nature of your request.
F&B Director, Restaurant Manager, Restaurant Supervisor
Associates will be required to work day and/or evening shifts, both weekdays and weekends. Some overtime may be required.
1. High School Graduate
2. Graduate of bartending school preferred
3. At least 1 year experience as a bartender in a medium to high volume environment.
4. 6 months server experience
5. Must be 21 years of age.
6. TIPS certification preferred.
1. Ability to read, comprehend and write simple instructions, correspondence and memos.
2. Ability to communicate verbally (including telephone contact) with Guests, management and co-workers.
1. Previous Micros experience preferred.
1. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
2. Ability to compute rate, ratio and percent.
1. Ability to understand Guests’ service needs.
2. Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation
3. Ability to be well organized, maintain concentration, prioritize and complete all work assigned.
4. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
5. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.
6. Ability to perform job functions with minimal supervision.
7. Ability to work cohesively with co-workers and other departments as part of a team.
8. Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
9. Ability to plan, prioritize and organize work.
10. Ability to maintain complete knowledge of the following:
1. Bar, seat, and well numbers, room capacity, hours of operation, proper bar set-up and dress code of Lounge.
2. All beverages, and correct glassware and garnishes.
3. Characteristics and description of every wine/champagne “by the glass” selection and all major wines on the wine list.
4. All menu and daily special items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
5. State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
6. Correct maintenance and use of food/beverage serving and preparation equipment.
7. Point-of-sale procedures. Follow cash handling procedures as instructed by Accounting.
8. All drink measurements and recipes.
9. Credit card terminal procedures.
11. Ability to keep guests from becoming intoxicated and ability to cease service of alcohol to any guest who may become intoxicated using non-confrontational procedures based on TIPS training.
ESSENTIAL JOB DUTIES AND FUNCTIONS
1. Complete opening duties as assigned, including the following:
1. Check quality and quantity of all bar stock and supplies using checklist.
2. Requisition all necessary supplies and transport from storeroom to bar.
3. Set bar according to service standards.
4. Set up all condiments (garnishes, juices, etc.) and beverages according to standards.
5. Prepare all fresh fruit garnishes according to service standards.
6. Ensure a sufficient supply of all flatware, glassware, and chinaware for service.
7. Ensure cleanliness and condition of assigned station and service areas.
8. Set up side stations with supplies and equipment.
2. Seat guests and answer phones. This is a duty of all restaurant associates.
3. According to Marriott standards, all guests should be greeted within one minute of being seated.
4. Follow the guidelines for length of open checks as noted:
1. Breakfast – 25 minutes
2. Lunch – 40 minutes
3. Dinner – 60 minutes
1. It is up to each server to “read” their guest. Breakfast and Lunch checks should be dropped upon service of meal or very shortly thereafter. Weekday lunch checks, especially when guests are on a limited time for lunch. Dinner times will vary based on guest. The point is breakfast/lunch tends to be quick in and out, dinner more leisurely.
4. Coordinate with other servers/bussers/bartenders to be sure that someone is present on restaurant floor at all times.
5. Know the food and beverage menu thoroughly. Be able to explain to guests how every menu item is prepared. Be knowledgeable about daily specials, specials at the bar, happy hour, etc.
6. Take Guests’ food and beverage orders, utilizing suggestive selling techniques.
7. Have full understanding of Micros system. Order items as noted in the system.
8. Record orders of Guests into the point of sale system and receive payment following service procedures.
9. Adhere to payment, cash handling and credit policies.
10. Make and serve alcoholic beverages for Guests, cocktail and food servers in accordance with service standards.
11. Know the procedures to tableside wine service (opening bottles, appropriate glassware, etc.) and cocktail service. Carry a wine key at all times.
12. Retrieve food orders from kitchen in the absence of a server.
13. Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy.
14. Mark your tables. If a guest orders a steak, place the steak knife. If they order soup, place a soup spoon.
15. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
16. Bus and set tables, as needed. Do not wait for your busser.
17. Perform buffet setup and breakdown when necessary.
18. Assist in room service when necessary.
19. Prepare to-go orders.
20. Collect and report tips at the end of the assigned shift.
21. Complete closing duties, such as:
1. Complete all side work.
2. Clean all equipment as assigned.
3. Restock items for next service.
4. Remove all dirty bus pans and all trash.
5. Prepare daily breakage sheet.
22. Complete all closing reports as assigned and leave duty after reporting to supervisor or Manager on Duty.
23. Must be TIPS certified. Follow TIPS training instruction to ensure guest are of legal drinking age and that guests are drinking responsibly.
24. Follow supervisor’s instructions and performs other duties as developed, directed or assigned.
The frequency codes assigned in these job descriptions are:
Rarely less than 1%
STANDING/WALKING: Constantly 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.
PUSHING/PULLING: Occasionally. Pushing cart.
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.