A tradition of hospitality
In Louisiana, we use the term, "lagniappe" when talking about anything that involves "a little something extra"... "above and beyond"... "exceeding expectations". Isn't that what hospitality's all about? Delivering more than you promise to satisfy your guests? We think it is, and we believe it's also the fundamental principle upon which strong business relationships are forged.
Dimension has earned a reputation of success by sticking with a few, basic business philosophies:
- Be affiliated with great brands!
- Recruit and retain great people!
- Continuously improve!
It's not complicated. Call it "the basics". But, we've built a winning tradition by:
- Selecting winning development sites and capitalizing on well-timed acquisition opportunities.
- Working with a winning combination of industry-leading lenders, architects, contractors, and vendor-partners.
- Maintaining a geographically diversified portfolio of superior hotel product concepts in markets with upside growth potential.
Job Purpose: To supervise and coordinate activities of dining room personnel to provide fast and courteous service to patrons.
- Greets guests, escorts them to tables, and provides menus.
- Adjusts complaints of patrons.
- Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons.
- Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.
- May interview, hire, and discharge dining room personnel, train dining room employees, schedule work hours and keep time records of dining room workers.
- May assist in planning menus, prepare beverages and expedite food orders.
- May collect payment from customers and total receipts at end of shift to verify sales and clear cash register.
- Rewards employees who use their empowerment to meet or exceed guest expectations.
- Other duties as assigned.
- Speak clearly.
- Use judgment and reasoning to cope with emergencies, such as sudden illness, accident, or interrupted service.
- Perform a variety of activities, changing activities often and sometimes without notice.
Minimum HS Diploma or equivalent
One year experience as cashier, two years experience as a waiter or waitress, and one year in direct sales or the retail trade; OR, an equivalent combination of experience.
- At least one year of experience as a Supervisor; preferably in Food and Beverage, or equivalent required
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Able to communicate effectively with guests and employees
- Excellent organizational skills
- Ability to resolve practical problems and deal with a variety of concrete variables in situations where only limited standardizing exists
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel. The employee frequently is required to stand for periods of time and occasionally required to sit, walk, crawl, kneel, stoop, crouch and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds.