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ABOUT ROSEWOOD HOTEL GEORGIA

Rosewood Hotel Georgia combines the grandeur of the Roaring Twenties with contemporary design in the heart of Vancouver. First opened in 1927, the legendary award-winning hotel has been meticulously restored to its place as one of the most prominent hotels worldwide. Providing a flawless combination of legacy with luxury, Rosewood Hotel Georgia features 156 guestrooms and suites, award-winning dining, and Sense, a Rosewood Spa – the only 2 Key Michelin rated Hotel in Vancouver Canada, and the only city Hotel.  For generations, guests have indulged in Hotel Georgia’s charming ambience, remarkable service and landmark location.

THE IMPACT OF THIS ROLE

Responsible for the preparation duties for 1927 and Reflections bars. Responsible for assisting both servers and bartenders in all facets of the food & beverage preparation and service. Duties include setting up and dismantling bar; setting up dining space as needed, setting up back of house and service stations as needed. Responsibilities are to assist bar team and service teams in ensuring ultimate guests satisfaction

KEY RESPONSIBILITIES

• Be familiar with all the Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Responsible for stocking all supplies in the bar before, during and after each shift, including paper goods, alcoholic and non-alcoholic beverages, consumables, glassware, linen, condiments used in mixing drinks, stocking the bins.
• Assist servers in all aspects of food service; from setting silverware, serving food, clearing and cleaning the tables.
• Assist in bussing all tables of glassware and debris during the course of service.
• Maintain complete knowledge of:

• sections, table numbers, room capacity, hours of operation, proper table set-up and dress code of the bars
• all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the bars.
• the particular characteristics and description of every wine/champagne by the glass and major wines on the
• wine list.
• all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance,
• texture, serving temperature, garnish and method of presentation.
• some knowledge of the Micros P.O.S. and manual systems.

• Retrieve all alcoholic beverage items from bar and serve to guest.
• Open and serve wine/champagne bottles.
• Remove soiled wares from tables and pantry areas and transport to dishwashing area.
• Clean and reset tables immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
• Properly breakdown and store all reusable goods.

• Clean all equipment.
• Restock items for next service.
• Remove all dirty linen.
• Marry and stock all condiments.
•  Reset tables for next meal period.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive internal and external guests relations at all times.
• Takes pride in personal appearance and follows hotel grooming guidelines and dress code
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work area.
•  Use Brichstreet inventory system to requisition stock; create requisitions when stock pars need replenishment, collect and put away stock. Following and maintaining par levels.
•  Perform all other reasonable job related duties

CRITICAL SKILLS & QUALIFICATIONS

• Experience: Minimum 1 years’ experience in Food & Beverage preferably in a luxury hotel environment.

• Education: High school diploma.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow  directions thoroughly; understand a 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. Excellent  communication and interpersonal skills.

• Technical Skills: Serving It Right Certification; FoodSafe Certification. Knowledge of Micros System/ POS system

• Language: Required to speak, read and write English. Knowledge of additional language as an asset.

• Physical Requirements: Must be able to exert physical effort in transporting 75 pounds, endure various physical

movements throughout the work areas, reach up and down, remain stationary at times throughout work periods,

and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Serving It Right Certification; FoodSafe Certification

*** Full Time status does not denote guaranteed hours. Assignment of hours is subject to business demands ***

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Others

·               While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.