At a glance
ESSENTIAL FUNCTIONS Take orders for and serve all food and beverage requests, using suggestive selling techniques. Clear tables during service. Control guest checks and secure proper payment. Ensure station and table set-ups are complete and perform various side duties as assigned by the Outlet Supervisor. Maintain proper condition and cleanliness of dining areas and servicing equipment. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Additional duties as necessary and assigned.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Knowledge of the appropriate table settings and service ware. Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties. Physical Demands Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS Education High school or equivalent education required. Experience Two years experience as food server in full service restaurant is required. Customer service experience preferred. Licenses or Certificates Must be minimum age to serve alcohol. Grooming All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.
POSITION PURPOSE Serve food and beverage items to customers in a friendly, enthusiastic, professional, and timely manner.
Connected to the airport’s main terminal via the football-sized “plaza”, the Westin Denver International Airport Hotel stretches 14 stories high offering guests unparalleled panoramic views of the Colorado front range skyline from Pikes Peak to Mount Evans. Offering 519 uniquely well-appointed guest rooms including 35 luxurious suites and more than 26,000 sq. ft. of flexible meeting and conference space, the hotel provides amazing dining options, state of the art fitness facilities, an indoor pool and spa. The Westin serves as the only hotel connected to the Denver International Airport offering a unique and convenient opportunity for our guests. The new Westin Denver International Airport is part of a larger vision that includes a multimodal transit center located beneath the property connecting the airport, the hotel, and downtown enabling guests and passengers to be transported between DIA, hotel and downtown in less than 35 minutes.
Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The EEO is the Law poster and its supplement are available using the following links: http://www1.eeoc.gov/Employers/poster.cfm AND http://www.dol.gov/ofccp/regs/compliance/posters/pdf/OFCCP_EEO_Supplement_Final_JRF_QA_508c.pdf
The pay transparency policy is available here: http://www.dol.gov/ofccp/pdf/pay-transp_unformattedESQA508c.pdf