Additionalinformation

Additional Information

What’s in it for You?

• Competitive Total Compensation Package: Overtime eligible, Department incentive programs

• Generous Paid Time Off: Enjoy a healthy work-life balance with our paid time off policy.

• Comprehensive Health Coverage: Access Medical, Dental, and Vision Insurance to keep you and your family healthy.

• 401K Plan: Secure your future with our competitive 401K retirement savings plan.

• Complimentary Shift Meal: Savor delicious meals on us during your shifts!

• Exclusive Employee Benefit Card: Unlock discounted room rates at Accor hotels worldwide, making travel more affordable.

• Professional Development: Enhance your skills with learning programs through our Academy, tailored for your growth.

• Make a Positive Impact: Get involved in our Corporate Social Responsibility initiatives, like Planet 21, and contribute to meaningful change.

• Career Advancement Opportunities: Take your career to new heights with opportunities for national and international promotions.

Companydescription

Company Description

Accor is a global hospitality leader with more than 45 brands and over 5,700 hotels worldwide, recognized for pioneering service, innovation, and a culture centered on people and meaningful guest experiences. Its portfolio spans luxury to economy, including iconic brands such as Fairmont, Sofitel, Raffles, Novotel, and ibis, serving travelers across more than 110 countries. Fairmont Dallas, part of Accor’s luxury portfolio, is an iconic hotel located in the heart of the Dallas Arts District. The property features 545 elegantly appointed guest rooms and suites, with over 73,000 square feet of flexible meeting space. Its prime location places guests' steps from world‑class dining, shopping, museums, entertainment venues, and the Central Business District, making it one of the city’s premier destinations for both business and leisure travelers.

Jobdescription

Job Description

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of service requirements for assigned functions:

1. Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
2. Particular characteristics/descriptions of wines/champagnes ordered.
3. Prices for specified selections on cash functions.
4. Groups' names and background.
5. Type of functions and expected attendance/guarantee numbers.
6. Scheduled hours of service.
7. Special requests/arrangements.
8. Order of service, traffic flow in room.
9. VIPs.

1. Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such.
2. Check storage areas for proper supplies, organization and cleanliness. Complete requisition for

additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

1. Requisition linens/skirting required for designated functions and transport such to function area.
2. Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
3. Meet and follow-up with the Chef and Stewarding to review scheduled group's menu, and guaranteed numbers and all equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.
4. Prepare station assignments for Banquet Servers according to group requirements and Hotel standards.
5. Ensure that assigned staff has reported to work; document any late or absent employees.
6. Coordinate breaks for assigned staff.
7. Assign stations and sidework to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
8. Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
9. Inspect grooming and attire of staff; rectify any deficiencies.
10. Ensure that door cards are typed for each scheduled function and properly posted.
11. Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
12. Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

1. Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
2. Ensure replenishment of items as specified on event orders and requested by group contact.
3. Set out name cards, escort cards in accordance with group requirements.
4. Organize head table assembly and assist in group's entrance into the function area.
5. Meet group coordinator prior to function, make introduction and ensure that all arrangements are agreeable.
6. Greet guests upon arrival at function and assist in seating as required by group.
7. Direct Servers on timing of service throughout function.
8. Communicate additional meal requirements and special requests to the Kitchen.
9. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
10. Assist Banquet staff with their job functions to ensure optimum service to guests.
11. Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
12. Clearly communicate last call at designated closing time to guests, leadership team and Servers.
13. Present guest check and process payment. Adhere to all cash handling and credit policies/procedures.
14. Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
15. Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
16. Direct the final breakdown of function room and clean up. Ensure all department standards are met.
17. Ensure all closing duties for staff are completed before staff sign out.
18. Conduct training of staff as assigned.
19. Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
20. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
21. Respond to all pages by radio/phone promptly.
22. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
23. Document pertinent information in department log book.
24. Complete all paperwork and closing duties in accordance with departmental standards.
25. Review status of assignments and any follow-up action with Manager.

Qualifications

1. Minimum 18 years of age to serve alcoholic beverages.
2. High school graduate or equivalent vocational training certificate, some college.
3. Supervisory experience.
4. 2 - 3 years experience in Banquet food service.
5. Knowledge of various food service styles.
6. Fluency in English both verbal and written.
7. Food handling certificate
8. Fluency in a second language, preferably Spanish.
9. Certification of previous training in liquor, wine and food service.
10. Previous Culinary training.
11. Certification in alcohol awareness program.
12. Certification in C.P.R.
13. Ability to suggestively sell.
14. Ability to input and access information in the property management system/computers/point of sales system.
15. Previous guest relations training.
16. Familiarity with food and beverage cost controls.
17. Familiarity with Sales and Marketing tools for Banquets.
18. Creative ability to decorate food tables/displays.
19. Provide legible communication and direction.
20. Compute basic arithmetic.
21. Ability to:

• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.