Set-up and serving of food and beverages to guests at all banquet functions, according to hotel standards. Host Person - Diaghilev Responsible for ensuring the prompt recognition and seating of all guests and assist the servers in providing service to guests throughout their dining experience. Lead Line Cook Supervise and assist in the preparation of all food items for all outlets, Banquets, Suite Service and Employee Cafeteria, while maintaining the highest standards. The Line Cook is responsible for preparing all food items, based on standardized recipes, for the restaurants, room service, employee cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. Responsible for insuring efficient communication within, to and from the hotel while maintaining attentive, courteous and efficient customer service.
Security is responsible for providing protection and communication with hotel guests and employees.
Valet Cashier Ensure proper payment is collected, communicate clearly to the Valet attendants, keep control of the valet tickets, and insure that the daily report is completed accurately. The primary duties of a Valet Parker are to greet all arriving and departing guests, to park all guest automobiles, and to accommodate guests during their stay, in a pleasant and efficient manner, Graveyard shift required.