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Form of workJob Description
About the Job:
and a clean surrounding area while also interacting with guests to ensure full guest satisfaction.
This position would typically start their shift around 5:30 AM and end around 11:30 PM with breakfast opened from 6:30 AM - 9:30 AM on Friday and 7:00 AM - 10:00AM Saturday and Sunday.
Primary Responsibilities:
- Sets up the buffet before guests begin arriving for breakfast. Displays the food and beverages in an organized and attractive manner.
- Cleans area around buffet by wiping, sweeping, and/or mopping. May clean off tables prior to guest arrival.
- Sets out plates, cups, bowls, utensils, and napkins for guests to use.
- Prepares coffee and/or tea by established standards.
- Keeps juices and other perishables such as butter and yogurt chilled or on ice.
- Frequently checks for low food supply. Efficiently replenish food, beverages, and/or supplies as needed.
- Maintains cleanliness of buffet area throughout the morning by reorganizing and tidying food area as necessary.
- Properly disposes of used plates, utensils, napkins, and/or cups as necessary.
- Removes and disposes of leftover food at end of breakfast shift. Cleans buffet area according to established standards. Ensures inventory is stocked and properly stored prior to the next day’s shift.
- May keep daily or weekly records of foods used and consumed.
- May be responsible for keeping inventory stocked by ordering additional food and/or supplies as needed.
- Greets guests and accommodates special requests as needed
- Provides a professional image at all times through appearance and dress.
- Follows company policies and procedures.
- Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Other duties as assigned by supervisor or management
Qualifications:
- Education/Experience: Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience.
- Experience in the food and/or hospitality industry preferred.
- Certification and/or License Requirement: Food handling and/or additional permits as
required by state or local law.
- Customer service orientation.
- Attention to detail.
- Organized and efficient
- Responsible
- Able to stand for up to 6 hours and lift up to 30 lbs
- Will be required to work in a fast-paced environment.
- May be asked to work overtime.
Physical/Cognitive Activities:
- This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
- The major responsibility in this position is to maintain and tend to the hotel’s breakfast.
- buffet, which is typically done while standing up, walking, lifting, and carrying.
- While performing the duties of this job, the employee is frequently required to stand; walk;
- sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance and.
- stoop, kneel, crouch, or crawl. The employee is occasionally required to smell.
- Lifting, carrying, balancing, and pushing items of up to 35 pounds (i.e. food, plates, utensils,
- trays, tables, carts) occurs frequently.
- Reading and writing abilities are utilized when reading instructions or ordering food items.
- Reasoning and problem solving are sometimes used.
- Math and logic are used when analyzing the breakfast food/supply inventory and items to
- order.
- Oral and written communication skills used when talking with guests when receiving
- instructions, or when ordering food from vendors.
This job description is a general representation of the duties and responsibilities commonly found in Hospitality for this type of position; it may be modified at an individual hotel based upon business necessity.
About KMG Hotels
About KMG Hotels:
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.
