Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over fifty years, the Fairmont Dallas has been the setting for countless civic, social, cultural, convention and corporate events, but more importantly the setting for thousands of memories.

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 function:

1. Pre-function sidework.
2. Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
3. Particular characteristics/description of wines/champagne ordered.
4. Prices for specified bar selections on cash bars.
5. Station assignment and table set-up.
6. Group name, type of function and expected attendance.
7. Scheduled hours of service.
8. Special requests/arrangements.
9. Order of service, traffic flow in room.
10. VIPs

1. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
2. Complete pre-function side work:

1. Check quality and amount of all stock and supplies using checklist.
2. Fold napkins, set linen/skirting on tables.
3. Set tables according to service standards.
4. Set up all condiments (butter, jellies, cream, and juices) and beverages (non-alcoholic).
5. Ensure a sufficient supply of all silverware, glassware and chinaware for service.
6. Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor.
7. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station as assigned by Manager/Captain.

1. Greet guests as they arrive and assist them with seating at tables.
2. Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements.
3. Record order of guest following departmental service procedures.
4. Retrieve alcoholic beverage items from bar and serve to guest.
5. Open and serve wine/champagne bottles.
6. Make all varieties of coffee.

1. Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements.
2. Clear each course following procedures.
3. Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
4. Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
5. Complete closing side duties:

1. Breakdown all goods as specified.
2. Clean all equipment as assigned.
3. Restock items for next service.
4. Properly store all reusable goods.
5. Remove all dirty linen and transport to Laundry.
6. Marry and stock all condiments.
7. Secure storage areas.

1. Adhere to payment, cash handling and credit policies/procedures.

1. Minimum of 18 years of age to serve alcoholic beverages.
2. 1 year experience as a Restaurant or Banquet Food Server.
3. Food handling certificate.
4. Fluency in English, both verbal and non-verbal..
5. Provide legible communication.
6. Compute basic arithmetic.
7. High school graduate or equivalent vocational training certificate.
8. Certification of previous training in liquor, wine and food service.
9. Previous Culinary training.
10. Knowledge of specific room set-up styles.
11. Certification in an alcoholic awareness program.
12. Certification in CPR.
13. Ability to suggestively sell.
14. 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.

8.    Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé

       service, Butler style service).

PHYSICAL ABILITIES

1. Exert physical effort in transporting 25 to 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 1-2 feet.
4. Remain in stationary position for 30 minutes to 2 hours throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.

Visa Requirements: Successful candidates must be legally eligible to work in the United States.

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