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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $8.00 - $12.50
Work Schedule
Day Shifts
Benefits
Marriott Travel Benefits
Tips
Job Description
The opportunity to join Augustino's Restaurant, a distinguished dining establishment operating under the renowned Marriott brand, offers a unique gateway into the hospitality industry. Marriott International is globally recognized for its commitment to exceptional service, distinguished guest experiences, and a supportive work environment. As a leader in the hospitality industry, Marriott proudly operates a wide portfolio of hotels and restaurants across the globe, delivering consistent quality and fostering professional growth within its teams. Augustino's Restaurant exemplifies Marriott's dedication to culinary excellence and outstanding customer service, providing guests with memorable dining experiences in a warm and inviting atmosphere. As a part... Show More
Job Requirements
- Minimum lifting of 30 pounds
- ability to verbally communicate effectively with guests and co-workers
- ability to visually check work, work area, and hotel space
- knowledge of English and local language
- ability to deal with the public in a professional and courteous manner
- ability to communicate with all managers, supervisors and fellow associates
- ability to handle conflict situations in a professional manner
- be well groomed and conform to the hotel's dress code
Job Qualifications
- Ability to verbally communicate effectively with guests and co-workers
- ability to visually check work, work area, and hotel space
- knowledge of English and local language
- ability to deal with the public in a professional and courteous manner
- ability to communicate with all managers, supervisors and fellow associates
- ability to handle conflict situations in a professional manner
- be well groomed and conform to the hotel's dress code
Job Duties
- Follow all Marriott policies and procedures
- comply with the clean as you go policy
- report to work on time and in proper uniform
- report to work complying with all appearance standards
- be aware of work schedule
- follow associate meal schedule
- work as a team
- follow safety procedures and policies to ensure a safe working environment
- honor all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure guest satisfaction
- check out with immediate supervisor before leaving the work area
- check station assigned, prior to opening, for cleanliness of tables and chairs, proper setup of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware
- have necessary equipment to work with: tray, pen, bus towel, corkscrew, etc
- do all necessary opening and closing side-work, as per side-work schedule
- be aware of daily specials, soups, drinks and 86 items
- be knowledgeable of all menu items, their garnish, contents and preparation methods
- be prepared to answer any guest questions about the menu in a direct, concise way
- be able to handle station assigned to you
- remain on your station, unless serving a guest
- be able to operate the point of sale equipment
- no voids without supervisor's written approval
- follow procedures and policies for self-cashiering, to include responsibility for explaining over/short discrepancies, where applicable
- follow procedures to take guest's order
- write legibly on check, order and pick up food as applicable
- know proper beverage, liquor and wine service
- be sure that tables are properly bused throughout the meal
- by dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty
- when the guest leaves the dining room, bus all tables with attention to the following areas: table top dry and non-sticky, if tablecloth, a clean cloth replaced on table
- candles burning during required hours
- sanitation of floor area, cushions and table top
- wipe areas thoroughly
- pick up litter
- ashtrays clear and clean, after each table service, for smoking tables
- table accompaniments reset according to dining room procedure
- maintain two clean side towels at all times, one should be damp for cleaning table tops and a dry side towel for wiping chairs
- proper busing procedures: full tray must not exceed height of 10 oz glass
- glassware will not be stacked in glassware
- all silverware will be placed on tray, not on dishes or on one side dish
- all condiments are returned to their proper place in side stands or in the aisle
- tray must be well balanced
- always back through doors, do not kick
- always stop when someone crosses your path
- be alert to everyone in your path
- special attention should be made to finer points of service, i.e., replacing water glasses filled, checking back just after serving entree, keeping proper posture and being personable, but limiting conversation
- servers are never allowed to add tip to check without permission from management or the guest
- requests for days off must be made in writing, no less than three (3) days prior to posting day of new schedule, this carries no guarantee
- chewing gum is not permitted while on duty
- attend all meetings
- follow waiter/waitress training manual
- and, any other duties needed to help drive our vision, fulfill our mission, and abide by our organization's values
Job Qualifications
Experience
No experience required
Job Location
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