Job Details

About the Job

We are needing to hire a server to our breakfast crew. Must be available between 5:30am-10am Mon-Fri and 6:30am-11am Sat/Sun.

Must love customer service, able to talk with the guests and provide great experience.

Duties and Responsibilities:

• Greet and welcome all guests and take beverage and food orders in a prompt and professional manner.
• Be attentive to guest's needs.
• Prepare food and beverages for service to guests and present food according to established health and presentation standards.
• Monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of guests; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable.
• Clear and clean tables in a prompt and efficient manner. Clean and/or wipe down tables, chairs, walls, windows, mirrors, and floors as necessary.
• Perform department/outlet opening or closing duties as required. Ensure that wait staff stations are clean and maintained throughout shift.
• Follow hotel safety protocols and procedures at all times. Immediately report any safety/service incident to the Supervisor or Manager on duty.
• Take action to solve guest problems/complaints and use established guidelines for any service recovery to ensure guest satisfaction.
• Work as team and communicate and co-ordinate with other departments to ensure excellent quality and service.
• May receive guest payments and process transactions as outlined in the cash and charge procedures as needed.
• May assist with other duties as assigned.

Qualifications and Requirements:

• Basic reading and writing.
• Food service experience with general knowledge of restaurant operations preferred.
• Must be at the minimum age to serve alcohol in line with any local legislative requirements.
• Carrying or lifting items weighing up to 50 pounds / 23 kilograms.
• Moving about the restaurant.
• Handling food objects; plates, trays, glasses, etc.
• Bending, stooping, kneeling.

Other:

• Being passionate about people and service.
• Communication skills are used frequently when interacting with guests, wait staff, cooks, and supervisor.
• Ability to comply to local laws regarding food handling or serving of alcohol.
• Reading and writing abilities are used often when taking orders, completing paperwork, etc.
• Basic math skills are frequently used when handling cash and credit.
• Have the ability to work a flexible schedule including nights, weekends and/or holidays.

About the Company

KMG HOTELS was founded in 2000 and owned by Jay Koshiya and Sanjay Koshiya. Jay Koshiya is the current Chief Executive Officer, & President. Mr. Sanjay Koshiya is current Vice President & Chief Operating Officer of the company. Today, KMG owns and operates twenty one hotels, representing various franchises like Marriott, Hilton, Inter Continental Hotels Group & Choice Hotels International. KMG has opened six Marriott Premium select service hotels in the last eighteen months and has a number of exciting development projects in the pipeline. KMG Hotels is a company committed to growth by exceeding the expectations of our associates, guests and partners. We strive to create an environment where all associates are valued and respected, and where doing it the "right way" takes precedence over doing it the "easy way." We aspire to be the industry leader in proactively setting standards of excellence in acquisitions, development, ownership and management. Our growth is built on honest business practices, a strong commitment to our associates, progressive sales practices and a dedication to providing well maintained hotels. Hard work, commitment and the spiritual strength of the KMG family have been the building blocks of the KMG Hotels brand. As a premier lodging company that now employs over 800 plus associates, KMG Hotels provides increasing financial strength and stability to our stakeholders-namely our guests, associates and owners.