Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order. Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Ensure courses are cleared and tables are properly crumbed. Respond to and try to fulfill any special banquet event arrangements. Replenish buffet items to ensure consistency and freshness in presentation. Monitor tableware to ensure it is presentable to guests. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Bus tables by removing and separating tableware, glassware, and flatware.
Banquets Set Up/Houseperson
Set up designated function rooms to group's requirements in accordance with hotel standards. Maintain cleanliness and working condition of all respective equipment, guest and service areas. Must have good understanding of the English language. Able to provide excellent customer service, perform job functions with attention to detail, speed, accuracy and with minimal supervision. High school graduate or equivalent vocational training certificate preferred.
Responsible for preparing all food items in accordance with the Sonesta standards. Ensure the cleanliness, safety, and sanitation of the kitchen and work areas while minimizing waste. Previous experience required in a free standing hotel or restaurant.
Food & Beverage
Food & Beverage Supervisor
The Food & Beverage Supervisor assists the Restaurant Manager in the overall management of the food & beverage outlets including planning, organizing, directing and coordinating all restaurant activities to ensure efficient operation of department, staffing, training, and scheduling of employees as well as ensuring quality products, which exceed guest expectations and hotel standards, are delivered in a friendly and professional manner. Possesses exceptional guest service skills High School diploma or GED equivalent. Ability to work flexible schedule to include nights, weekends, and holidays in a fast paced and high volume environment Complies with all safety, sanitation and health department guidelines and regulations Ability to lift, carry and push up to 20 pounds. Complies with all safety, sanitation and health department guidelines and regulations Thorough knowledge of quality food service techniques and standards Knowledge of general hotel operations, happenings and current events Micros or similar POS operating experience One to two years Food & Beverage Supervisory experience in a similar full service property Thorough knowledge of alcohol regulations (TIPS Certified or ability to obtain) Excellent written and verbal communications skills Strong organizational and decision making skills Task oriented and ability to manage several operations and multiple team members simultaneously Knowledge of Microsoft Windows operating systems and programs Comply with all hotel/company standards Perform various tasks and assignments as directed by management
Front Desk Agent
Welcomes and registers guests adhering to established credit policies and procedures. Quotes room, rate and availability for current and future dates. One year customer service experience required. Hotel experience, strongly preferred. Great customer service skills. Knowledge of Property Management Systems such as Opera, a plus. Must be able to work a flexible schedule including days, nights, weekends and holidays.
Night Auditor is responsible for checking in guests, posting and balancing charges and settlements for room, restaurant and bar daily work; maintaining files; and resetting the systems for the next day's operations. This position requires basic knowledge of accounting operations, mathematical skills, and computing skills. Must be willing to stand for the 8 hour duration and able to work 11 p.m. - 7 a.m.
Provide supervision and support to each housekeeper, houseperson and laundry attendant Ensure that all reports are prepared completely and on time. Ensure that proper key controls are in effect. Take inventories as scheduled and maintain par stocks. Schedule associates for shifts according to projected occupancies. Review operating statements looking for unusual overage and shortage. Review out-of-order rooms daily. Provide orientation and training to new hires. Ensure that lost and found items are stored properly and that logs are maintained. Always be professional and ethical when dealing with guests, employees and vendors. Ensure that staff adheres to grooming standards and that uniforms are clean, neat and complete. Ensure that storage rooms are clean and neat. Ensure that associates are aware of and involved in accident prevention. Track and maintain department quality goals. Conduct performance reviews on a timely basis so that not retro pay occurs. Run VIP report on a daily basis and inspect rooms. Assign daily projects and follow-up at the end of the day. Complete linen inventory every two months or when needed. Clean suites when necessary. Run PM Shifts when necessary. Ensure that all necessary supplies are ordered. Ensure that guest supply inventory is completed each period and turned into Controller. Complete weekly progress reports.
Group Sales Coordinator
Provide administrative support for the Director of Revenue Management in the sales efforts for the Sonesta Gwinnett Place Hotel. The individual is responsible for coordinating and executing the group data of the hotel sales processes in order to maximize sales efficiency and revenue generation for the hotel. To perform assigned sales duties, process incoming leads, execute sales reporting requirements, ensure all deadlines are met, perform assigned catering duties, maintain sales data files, and act as liaison between hotel and clients.
Director of Revenue Management
The Director of Revenue Management is responsible for optimizing transient and group room revenue by developing and implementing effective inventory management and pricing strategies. Analyze reports to understand future demand forecast and past trends to translate this information to set/adjust strategies leading to increased market share. In addition this position nurtures and develops the top transient accounts for the hotel.
Sales & Marketing
Catering Sales Manager
The Catering Sales Manager will be responsible for social food & beverage events to include weddings, rehearsal dinners, Bar/Bat Mitzvahs, annual fundraisers, holiday parties, international events, family celebrations, proms, etc. Strong communication skills, organization skills, account management and contract negotiations with decision makers is needed for cultivation and development of short/long term business. Ideal candidate will be passionate about event planning and committed to educating themselves on current food & beverage trends in a banquet setting. Responsible for drafting proposals, menu planning, agenda setting and arranging hotel event services. Duties include negotiating food and beverage minimums as outlined within hotel guidelines, preparation of contracts and facilitating communication before, during and post event with pertinent hotel staff to ensure the highest level of service. Required to be in attendance at social events in coordination with banquet team to ensure the event goes as planned.
Sales Manager - Group
This individual will be responsible for Corporate Group Sales covering all industries to generate new business. Strong communication skills, organization skills, account development and management, and strong contract negotiations with decision makers is needed for cultivation of short and long term business. Ideal candidate will be passionate about developing new business, have an inquiring mind about how businesses work both locally, nationally and globally, and understand emerging trends and the economy.
Sales Manager - Korean and Other Markets
This position is responsible for the development of new business that generates guest rooms and conferences for the hotel primarily from local, regional, national, and international Korean markets. As time permits, the individual will develop new business from other markets as well. Must use independent judgment and professional discretion to book substantial, profitable business into the hotel, taking into consideration the needs of the hotel as well as those of the client. Must be able to take the general pricing guidelines and booking patterns into consideration and make sound business decisions that will positively impact the hotel’s revenue. This individual must be able to conduct outside sales activities to new customers as part of a well thought out business development plan.