• Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand Hotel Improvement Plan.
• Ensure that food sanitation practices are followed. Become certified in sanitation and food handling as required by the state.
• Attend work on time as scheduled and adhere to attendance policy.
• Participate in daily pre-shift meeting.
• Report all unsafe conditions/suspicious activity to Loss Prevention/Management.
• Utilize Service Recovery/Defect Tracking processes.
• Ensure security and confidentiality of guest and hotel information and materials.
• Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required. Use personal protective equipment.
• Lift, carry or otherwise move up to 50 lbs. regularly. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; walk; reach; use hands to finger, handle or feel; stoop; kneel; talk and hear; taste and smell.
• Must complete Service Training Manual and be certified/ validated within 30 days of department orientation.
• Must pass certification quiz/test for position and Serve Safe Certification. Great Food Safe Food Certification.
• Assist bartenders as necessary.
• Assist in prep work of garnishes as required for the next shift.
• Maintain a clean and orderly work area in accordance with hotel standards. Draft bar lines must be cleaned every two weeks at minimum or in accordance to local health regulations.
• Remove dishes from the bar area to dish room and break down trays as necessary. Handle all dishes and glassware carefully.
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