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A distinctive element exclusive to Hay Creek Managements approach to guest service is its Host Philosophy, which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities.\ The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure, comfortable confidence that their service expectations will be exceeded.\ Essential Functions:

\ Set-up events according to BEO and floor plan outlines, including moving tables and chairs, setting linens, flatware, and glassware, arranging dcor, building a buffet line, and all other assigned pre-function duties.

\ Service events according to BEO timing and direction from Banquet Captain.

\ Adhere to all food service standards and quality assurance procedures. Follow all buffet service and plate service standards.

\ Break down events according to BEO in a safe, accident-free manner, including the breakdown of tables and stacking of chairs, removal of linens, bussing all used glassware and tableware, breakdown of buffet, trash removal, vacuuming, and all other assigned post-event duties.

\ Provide bottled wine service to tables according to standard. Deliver requested beverages to guests.

\ Tend to stationary hors doeuvres or perform passed hors doeuvre service to guests. Be knowledgeable about items offered and communicate the item professionally, as directed by chef.

\ Act as client contact when assigned.

\ Read Banquet Event Order (BEO) and follow accordingly, asking questions when needed.

\ Set tables in assigned area correctly and uniformly per Banquet Setup Guidelines.

\ Maintain sanitation standards and cleanliness in banquet areas.

\ Keep station neat and clean while servicing guest per established policies and procedures.

\ Adhere to all cash handling procedures.

\ Use proper tools to properly clear the room, including stationary in-room trays and covered carts to break-down buffets. Clearing must be thorough and not disrupt the guest.

\ Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

\ Understand linen options/sizes and maintain proper storage of linens and equipment for events.

\ To complete designated side work efficiently and thoroughly, leaving the workspace prepared and ready for the following shift.

\ Refer any complaints to the appropriate Department Head or Supervisor.

\ To maintain a good working liaison with all other members of the Food & Beverage/Culinary staff, as well as other facility personnel.

\ To consciously assist in all company promotions when applicable.

\ Ensure banquet rooms are left presentable at the end of each function.

\ Assist in training new employees and helping others.

\ Assist team members as needed to promote a positive teamwork environment.

\ Flexibility to work days, weekends, nights, holidays, and busy peak service times of the year.

\ Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.

\ Attend all scheduled meetings and training sessions.

\ Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.

\ Comply with all Hotel and HCH time and attendance policies.

\ Comply with all Hotel and HCH uniform, dress code, and appearance standards.

\ Other duties as assigned.\ Hotel Specific Essential Functions:

\ Ab lity to remain standing for 8 hours.

\ Ability to remain in a stationary position for 8 hours.

\ Ability to frequently (or occasionally) move and lift up to 50 lbs.

\ Ability to walk the property and grounds regularly.

\ Ability to bend, crouch, and stretch over banquet carts.

\ Ability to carry heavy trays on shoulders, up to 50 lbs.

\ Ability to move up and down stairs regularly.

\ Ability to bend frequently and repetitively during a shift.

\ Ability to move and lift tables and chairs and chafing dishes.

\ Ability to move quickly based on guest needs.

\ Ability to frequently communicate and exchange accurate information effectively.

\ Ability to read, write, understand and speak English.\ Technology and Equipment:

\ Point of Sale System

\ Credit Card Processing

\ Cash Drawer

\ Industrial Coffee Maker

\ Banquet Carts\ Working Environment:

\ Hotel property with approximately 78 guest rooms.

\ Work will primarily take place in a kitchen or function room environment.

\ Work may also take place at an off-site catering location.

\ Group and solo work.

\ Practice and o