Shaner is an Equal Opportunity Employer and Drug-Free Workplace.

General Responsibilities:

Set up designated function rooms to group's requirements in accordance with hotel standards. Maintain cleanliness and working condition of all respective equipment, guest and service areas.

Qualifications (Essential):

• Minimum of 18 years of age to serve alcoholic beverages.

• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

• Ability to provide legible communication.

• Ability to compute basic mathematical calculations.

Qualifications (Desired):

• High school graduate or equivalent.

• Certification in alcoholic awareness program.

• Food handling certificate.

• Previous experience in similar position in hospitality industry.

• Previous guest relations and/or training.

• Fluency in a second language, preferable Spanish. Skills:

• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

• Ability to endure abundant physical movements in carrying out job duties.

• Ability to understand guests' service needs.

• Ability to suggestively sell alcoholic beverages and wines.

• Ability to access and input information into P.O.S. system.

• Ability to maintain good coordination while serving orders quickly.

Standard Requirements:

1. Supports the Mission, Values and Vision of Shaner, Franchise, and the hotel.

2. Ensures an atmosphere which allows for the privacy, dignity and well-being of all guests and employees in a safe, secure environment.

3. Supports, cooperates with, and implements specific procedures and programs for: a. Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.

b. Confidentiality of all data, including guest, employee and operations data.

c. Quality Assurance and compliance with all regulatory requirements.

d. Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.

4. Supports and participates in common teamwork:

a. Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.

b. Uses tactful, appropriate communications in sensitive and emotional situations.

c. Follows up as appropriate with supervisor, co-workers or guests regarding reported complaints, problems and concerns.

d. Promotes positive public relations with guests and employees.

e. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.

Essential Functions: (Include the following. Other job related duties may be assigned.)

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.

• Maintain complete knowledge of service requirements for assigned function:

a) Pre-function side work.

b) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

c) Particular characteristics/description of wines/champagne ordered.

d) Prices for specified bar selections on cash bars.

e) Station assignment and table set-up.

f) Group name, type of function and expected attendance.

g) Scheduled hours of service.

h) Special requests/arrangements.

i) Order of service, traffic flow in room.

j) V.I.P.'s. • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, etc.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.

• Maintain complete knowledge and comply with all departmental policies and service procedures.

• Maintain complete knowledge of P.O.S. and manual systems.

• Complete pre-function side work:

a) Check quality and amount of all stock and supplies using checklist.

b) Requisition all necessary supplies and transport from storeroom to service area.

c) Fold napkins, set linen/skirting on tables.

d) Set tables according to service standards.

e) Set up all condiments and beverages according to service standards.

f) Ensure a sufficient supply of all silverware, glassware and chinaware for service.

g) Prepare all cold food items (cereals, fruits and salads) as assigned by the supervisor.

h) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.

i) Set up side station as assigned by supervisor.

• Greet guests as they arrive and assist them with seating at tables.

• Take and retrieve guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements

.• Open and serve wine/champagne bottles in accordance with departmental standards and function requirements.

• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards and function requirements.

• Anticipate guests' needs, respond promptly and acknowledge all guests; maintain positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Handle guest complaints, ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

• Clear each course following departmental procedures.

• Remove all tabletop items, linen and equipment from the function room as designated by function requirements and in accordance with departmental standards.

• Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements and departmental standards.

• Complete closing side duties:

a) Properly store all reusable goods.

b) Breakdown all goods as specified in departmental standards.

c) Clean all equipment as assigned.

d) Restock items for next service.

e) Remove all dirty linen and transport to Laundry.

f) Stock all condiments.

g) Secure storage areas. • Adhere to payment, cash handling and credit policies/procedures.

Supervisory Responsibilities: This job has no supervisory responsibilities.

Physical Demands: The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals; outside weather conditions; extreme cold; and extreme heat. The noise level in the work environment is usually moderate.

Job Types: Part-time, Temporary, Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• On call
• Weekend availability

Supplemental pay types:

• Tips

Work Location: One location

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