Career Opportunities

Concierge

General Information:

Provide service in such a manner that the guest’s requests are understood and prepared prior to the guest asking. Serves as the guest’s liaison for both hotel and non-hotel services. Assists each guest regardless of whether inquiries concern in-hotel or off-premise attractions, facilities, services, or activities. Thorough knowledge of property management software (PMS). Delegates any responsibilities outside of their scope to the appropriate department in an efficient and timely manner.

Job Description:

• Familiarizes them self with guest’s names and uses them as frequently and naturally as possible.
• Exhibits a gracious, poised demeanor with a strong sense of social awareness, taking any opportunity to thank the guest.
• Checks the daily arrival list for VIP’s and/or guests with special needs. Updates list at concierge desk with special needs guests or guests with a pet for ease of access in the event of an emergency.
• Thorough understanding and application of the Forbes Travel Guide 2018 Hotel Standards.
• Ensures proper use of telephone etiquette standards.
• Anticipates each guest’s arrival, greeting him/her at the vehicle with a warm welcome, allowing the houseman to collect luggage and bring to guest’s room prior to the guest’s entrance.
• Escorts guest to room while briefly introducing the property, services we provide, the in-room amenities after entering, and any unique room attributes.
• Develops a strong knowledge of the hotel’s facilities and services as well as the surrounding community.
• Provides guests with information about attractions, facilities, services, and activities in or outside the property.
• Makes reservations and obtains tickets for flights, the theatre, any attractions, or special events, and provides transportation with concise and accurate directions to/from destination.
• Organizes tours as requested.
• Processes and deliver messages for guests.
• Arranges secretarial and any other clerical or administrative services the guest requires.
• Coordinates guest requests for special services or equipment with the appropriate department.
• Contacts in-house guests periodically to ascertain any special needs.
• Handles guest complaints graciously and finds a solution in a timely manner.
• Maintains professional appearance and decorum, always emphasizing hospitality and guest service.
• Ensures orderliness and safety guidelines around the lobby and front door areas.
• Ensures that all necessary equipment is maintained properly with sufficient stock for day to day operations.
• Safely stores and delivers guest’s luggage when necessary.
• Stays current and up-to-date with all hotel services as well as daily VIP requests and special events.
• Assists houseman with arranging and delivering amenities
• Ensures inventory of office supplies is sufficient, when necessary communicates to management an order must be placed
• Maintains a clean, healthy, and safe working area.
• In case of emergency, contact 911 and the GM.
• Organizes special functions as directed by management.
• Performs any other duties as assigned by the Hotel Manager and/or GM.

Housekeeping

General Information:

To perform a combination of tasks to maintain pristine premises, furnishings, and decor, thereby contributing to a luxurious guest experience. Crisp, pressed linens. Perfectly placed pillows. A sparkling mirror. Every detail is important. The guest will undoubtedly know they’re in superior care while staying with us. The attention to each detail is significant to the mansion’s vision as it contributes to the creation of the unique experience for each guest.

Job Description:

• Thorough understanding and application of the Forbes Travel Guide 2018 Hotel Standards.
• Takes the initiative to greet guests with a smile as well as respond in a warm and professional manner.
• Abides by the OSHA standards for the state of California.
• Abides by the regulations set forth by the material safety data sheets when using chemicals.
• The ability to respond properly in any hotel emergency or safety situation.
• Understands verbal and written English language.
• The ability to follow payroll and key sign-out procedures.
• The ability to efficiently deliver/pick-up requested items when assigned. This includes, but not limited to preparing/delivering amenities, rollaway beds, and room service.
• Ensures supply cart is neatly stocked and well organized at start and end of shift.
• Thoroughly cleans guest rooms including: making beds, scrubbing toilet with bleach, scrubbing bathtub/shower with bleach, vacuuming carpet, mopping hardwood, dusting pictures/paintings/plants, polishing décor as needed.
• Sweeps, scrubs, waxes, and polishes floors in guest rooms and public areas as assigned, using brooms, mops and powered scrubbing/waxing machines.
• Cleans rugs, carpets, upholstered furniture, and draperies, using vacuum cleaner and/or spot cleaner as needed.
• The ability to maintain the cleanliness of all corridors, stairways, lobby, elevator, restrooms, and employee rest/break area.
• Maintains the cleanliness of all walls, ceilings, windows, and door panels.
• Moves/arranges furniture, dusts/polishes furniture, metalwork and equipment.
• Collects soiled linens for laundering. Receives and neatly stores linen supplies in linen closet.
• Replenishes in-room guest amenities daily.
• Empties wastebaskets in guest rooms and public areas regularly. Transports waste to designated disposal area.
• Consistently completes the rotation of assigned daily, weekly, and monthly duties with care.
• Checks all equipment prior to and after use to ensure that it is in good working order.
• Promptly reports any fixture, furniture, and/or equipment deficiencies to management.
• Communicates clean status of each room upon completion.
• Other duties as assigned.

Line Cook

General Information:

Paychecks:

• Checks are dispersed twice a month (10th and 25th); collect them with the Ex.Chef or manager on duty.

Attire:

• Civil clothes must be professional and appropriate that reflects the Mansion on Sutter, don’t show up on the property with loose clothes or no shirt and flip flop. Professional uniforms will be provided to you, you will be in charge to provide:  socks, non-slip work shoes.

Line Cook Job Description:

• Participate in all food production for the kitchen for the restaurant and the hotel.
• You will work as direct assistant of the Sous Chef
• You will participate to the design of all dishes, in accordance with the vision of the Ex.Chef and the style of the restaurant and the hotel.
• Ensure that the kitchen is always clean and meets all local health code requirements.
• Maintain a par stock of prep. food necessary to produce the entire active menu .
• Report any maintenance necessary for the proper function of the equipment.
• You may have to help others department if needed, included dishwashing.
• Always looking to help for training purpose, newly hire staff Kitchen and dishwasher.
• Always monitoring the prep. to be conform to the production sheet.
• Report bad behavior from any person enter in the kitchen of part of the kitchen team.

Duties

• Daily, you may be required to adapt to the need of the kitchen operation. You may prepare ingredients and recipes, as well handle kitchen equipment. In addition to being knowledgeable about the science behind the cooking process, you must also possess artistic skill in decorating dishes and other creations.

Our training plan and commitment from our company

• As line cook, you will get to experiment with crafting and embellishing beautiful and delicious dishes. You will be part 100 % of in house team and be working commonly alongside with our team. You will reinforce your experience by being part of a professional team and be training by our Ex.Chef to increase your knowledge on the American market and this experience is what really matters for this job.

Night Audit

General Information:

The Night Audit position balances and closes the daily financial transactions in preparation for the following day along with providing concierge services and over-night houseman duties.

Job Description:

• Familiarizes them self with guest’s names and uses them as frequently and naturally as possible.
• Exhibits a gracious, poised demeanor with a strong sense of social awareness, taking any opportunity to thank the guest.
• Checks the daily arrival list for VIP’s and/or guests with special needs. Updates list at concierge desk with special needs guests or guests with a pet for ease of access in the event of an emergency.
• Thorough understanding and application of the Forbes Travel Guide 2018 Hotel Standards.
• Ensures proper use of telephone etiquette standards.
• Thorough understanding of property management system (PMS) Resnexus and knows how to operate front office equipment.
• Strong knowledge of the principles of auditing, balancing, and closing out accounts.
• Ability to perform concierge duties regarding check-in and check-out procedures.
• Respond to guest amenity requests in an efficient and timely manner.
• Handles guest complaints graciously and finds a solution in a timely manner.
• Sweeps and mops dining room and bar during down time.
• Prepares for the end of day procedures with the night audit checklist accordingly.
• Verifies all charges are accurate and posted accordingly from the Mansion, and all 3^rd party vendors.
• Posts charges to guest accounts that have not been posted or were incurred during the night audit shift.
• Verifies all room rates, account postings, and account balances are accurate, making corrections as necessary, reporting any discrepancies to management.
• Ensures each guest account has enough funds authorized to cover room, tax, incidentals, and deposit.
• To verify all monetary transactions and prepayments performed by the concierge are supported with guest signatures.
• Processes credit card settlements and all other accepted forms of payment, ensures financial transactions are balanced, making corrections as necessary, reporting any discrepancies to management.
• Run end of day process in property management software (PMS).
• Verifies all end of day reports are accurate. Analyzes, summarizes, and records financial information and daily results of operations for management.
• Tracks arrivals, departures, occupancy, room revenues, other statistics as needed, as well as any noteworthy details about arriving, departing, or in-house guests in Daily Report.
• Must have complete knowledge of emergency procedures.
• Performs wake-up calls.
• Prepares folios in envelopes for guests departing on clock-out date.

Server

General Information:

Paychecks:

• Checks are dispersed twice a month (10th and 25th); collect them with the Ex.Chef or manager on duty.

Attire:

• Civil clothes must be professional and appropriate that reflects the Mansion on Sutter, don’t show up on the property with loose clothes or no shirt and flip flop. Professional uniforms will be provided to you, you are in charge to maintain them clean and ironed, you will be in charge to provide. Black socks, non-slip work shoes.

Waiter Job Description:

• Take all order from the guest, food and beverage.
• Asking the guest for any allergies or special diet.
• Make sure all the guests are comfortable and their order have been well understood.
• Mark the table for any need, food or beverage.
• The waiter assists the bus boy to delivers prepared food to tables while it is warm or served cold and ready. He or she should also be familiar with all dishes—being able to describe when delivering.
• Invoice the guest.
• To always be aware of any need and making sure the guest doesn’t wait too much between courses.

Performance Standards: (While on the clock)

• Avoid socializing with colleagues when conducting opening, service, or closing procedures.
• Don’t use mobile devices during service unless it is to contact the manager on duty.
• Demonstrate a positive attitude and a contagious smile.
• Maintain exceptional grooming habits.

Opening Procedures:

• Clock in using Breadcrumb as soon you are ready to work and change in your uniform.
• Ask the chef for 86’s (what’s unavailable)
• Overseeing the service station: – For polish silverware, Roll serviettes and fold plate napkins, Organize the plates, Fill pepper mills, check salt and pepper shaker, Check floor mats and sweep when necessary, Check floor mat placement for safety and any extra duty to help the restaurant looks impeccable.

During Service:

• Confirm dishes are appetizing and ready to serve and the busser to will always use a tray for 3+ plates and always have one hand free.
• Interact with guests using proper tones, appropriate language, and correct mannerisms.

Use:

• “Please…,”  “Thank you,” “and “May I…” often, ensure guests have the right-of-way when walking, Guests prefer intimacy but will demonstrate signs when wanting to convers; use worthy judgment and maintain adequate space. Support your team during downtime (everybody on the floor), Perform all other duties assigned by manager.

During Closing:

• Communicate with all servers and Maitre D’, regarding final entrees and desserts, supervise the cleaning of the station with sanitizer bucket, polish silverware, clean serving trays and put them away. (help if necessary)
• Clock out using Breadcrumb after you are leaving your station and before changing from your uniform.

Bar Manager

General Information:

Job Description:

• Following proper opening/closing methods of the bar and restaurant,
• Weekly bars inventory, or Maitre D’ to do it, if no Bar Manager
• Bar employees schedule,
• Liquor & bar supplies ordering,
• Help preparing ingredients for bars,
• Keeping up-to-date with licensing legislation and taking legal responsibility for the bars,
• Ensuring raw foods, beer and wine are kept in good condition,
• Enforcing health and safety rules,
• Recruiting bar staff, training and motivating,
• Engaging with guests and ensuring their satisfaction in a professional and friendly manner,
• Maintaining and/or implementing new efficient and effective work methods and systems,
• Ensuring all deliveries are checked in correctly and that all relevant delivery invoices are correct.
• Ensuring that all services delivered within the bar are being charged for correctly by.
• POS programming and maintenance,
• Meeting or exceeding cost of goods goals and sales for beverage program.
• Weekly communication and reporting to Management.
• Representing company in local events.
• Beverage menu formatting and printing.
• In case of emergency, contact 911 and the F&B Director.
• Perform other duties as assigned by the F&B Director and/or GM.

Bar Tender

General Information:

Paychecks:

• Checks are dispersed twice a month (10th and 25th); collect them with the Ex.Chef or manager on duty.

Attire:

• Civil clothes must be professional and appropriate that reflects the Mansion on Sutter, don’t show up on the property with loose clothes or no shirt and flip flop. Professional uniforms will be provided to you, you are in charge to maintain them clean and ironed, you will be in charge to provide. Black socks, non-slip work shoes.

Bar Tender Job Description:

• The bar tender prepare, mix and serve drinks and beverages correctly to either customers directly or through serving staff.

Main Job Tasks and Responsibilities

• greet customers and present beverage menus
• make recommendations and answer all related inquiries
• check identification of customers to verify they are of legal drinking age
• take orders from serving staff or directly from customers
• record drink orders accurately into register system
• prepare and serve alcoholic and non-alcoholic drinks in accordance with standard recipes
• peel, slice and pit fruit for garnishing drinks.
• mix and garnish cocktails according to standard specs
• serve snacks to customers seated at the bar
• upsell drink and snack items to customers
• respond promptly to requests from customers in a polite and professional fashion
• attempt to limit problems related to customers’ excessive drinking by following established procedures
• process transactions using the POS system
• prepare checks for customers
• process customer payments
• arrange glasses and bottles into attractive and functional displays
• ensure clean glasses, bar equipment and working areas
• comply with all health, safety and hygiene standards and policies
• balance the cash register at the start and close of each shift
• monitor inventory
• order and restock bar inventory

Opening Procedures: (ready ten minutes before schedule)

• Clock in using Breadcrumb as soon you are ready to work and change in your uniform.
• Must have exceptional grooming habits.
• Don’t use your cell phone, your phone need to be put away in your pocket or locker.
• As a bartender, you may have to work in “the 1881” bar, Banquet or Lounge bar depending of the manager’s decision.
• DO NOT SOCIALIZE AS SOON YOU CLOCK IN. The mise-en-place should remain silent.
• Wipe down the bar area, including the lounge, chairs/booth and high-tops.
• Align and straighten chairs.
• Wipe down all bottles and bar back.
• Organize shelves.
• Check the menus.
• Cut fruits and prepare condiments.
• Fill ice bin. 2 types of ice a/ for tap water and wine bucket, from main kitchen

b/ for cocktail and glass service, from coffee kitchen

• Fill your 3 sinks (clean, rinse and sanitized).
• Liquor, wine and bar supply inventory. Let know the manager if you need any to restock.
• Check floor and sweep if necessary.
• Set your cocktail tables.
• Always have candle and cocktail menu at each table and on the bar.
• Prepare your computer station and stock printer paper.
• Update the “Cocktail of the week” board if needed.
• The bar must be ready at least 10mn before opening.
• Prepare and polish necessary glasses. Do not take already polished glasses from the bus station.

During service:

• Serviettes for all servings and napkins for drinks.
• “Thank you”, “Please” and “May I?”; customer needs to hear these 50+ times per visit. Do not use “Are you still working on it?” types of phrases, always use “May I take your plate or your glass?” or similar.
• Guests have always the right of way.
• No plate removals until all at table are finished (unless the guest wants to).
• Do not crowd the table, do not be intrusive. Keep in mind most of the people want an intimate diner experience. They will show you signs if they want to talk to you, use good judgment and common sense.
• Refills of water must be made when the glass is “half-empty”, for wine when it’s ¾ empty.
• Marking the table timely. Same for wine service; you should pour wines before each courses arrived. Wine refill is an exception to the “half-empty” rule; it must be made when the glass is almost empty, not half.
• Step-by-step service procedure:
  • (You have 60 seconds to introduce yourself to a table that just sat down)
  • (Each table must have menus and a cocktail menu gave by the hostess)
  • 1 – Ask for bottles of still/sparkling or regular water,
  • Suggest one of your favorite cocktail,
  • Suggest one of your favorite appetizer and entrée,
  • 2 – Bring water/cocktails,
  • 3 – Take orders; do not forget the temperature of the meats.
  • 4 – Watch your timing and make sure dishes are served in a timely manner and watch refills also, it’s your responsibility!
  • (use a crumber to clean after the removal of plates)
  • 5 – Suggest desserts, use again your favorite dessert,
  • 6 – Suggest cordials (port, dessert wines, brandy, etc) and then coffee or tea,
  • 7 – Clean, remove empty wine glasses and silverware that are not needed anymore.
  • 8 – Wait for the table to ask for the check, do not pressure them, ask if they need anything else before drop the check.

• Thanks guests as they leave and invite them to return. Relay guest comments or suggestions to the manager on duty.
• Dirty glasses should be put away from the bar asap.
• Don’t forget to change the water of your sinks regularly during the shift.
• Every time a guest leaves your bar, wipe down his area.
• Do not text. Do not socialized with your co-workers. Do not swear. Do not chew gum. Do not groom or apply makeup in front of guests. Do not eat.
• Help the servers! Bring some drinks to the tables. Be team-oriented. There is always something to do.
• Perform other duties as assigned by the manager.

Closing:

• Check every table for debris and serviettes left over (look under the table too).
• Cover or dispose fruits/garnishes.
• Cap/cover all bottles with pourer.
• Put away open wine bottles in coolers.
• Write down the opening date of wine bottles, juices, milk, etc. Watch for expiration dates.
• Meltdown ice.
• Wash all garnish containers with sanitizer and leave upside down to air dry.
• Clean and scrubs speed racks, back of wells and coolers. Air-dry them.
• Drain sinks and rinse out brushes.
• Use sanitizer bucket to clean.
• Clean your computer station.
• Prepare and polish necessary glasses for next day. Don’t forget about the decanters!
• Blowout candles and out flowers in coolers.
• Checkout and count the bank.
• Turn off all bar lights.
• Clock out using Breadcrumb after you are leaving your station and before changing from your uniform.

POSSITIVE ATTITUDE IS CONTAGIOUS, SMILE 🙂

Bus Boy or Runner

General Information:

Paychecks:

• Checks are distributed twice a month (10th and 25th); collect them with the Ex.Chef or manager on duty.

Attire:

• Civil clothes must be professional and appropriate that reflects the Mansion on Sutter, don’t show up on the property with loose clothes or no shirt and flip flop. Professional uniforms will be provided to you, you are in charge to maintain them clean and ironed, you will be in charge to provide. Black socks, non-slip work shoes.

Bus Boy or Runner Job Description:

• The BB or Runner delivers prepared food to tables while it is warm or served cold and ready. He or she should also be familiar with all dishes—being able to describe when delivering.
• Clear the table between course and reset the table when guest left.
• Sweep the floor
• Store the dirty linen and restock the busser station.

Performance Standards: (While on the clock)

• Avoid socializing with colleagues when conducting opening, service, or closing procedures.
• Don’t use mobile devices during service unless it is to contact the manager on duty.
• Demonstrate a positive attitude and a contagious smile.
• Maintain exceptional grooming habits.

Opening Procedures:

• Clock in using Breadcrumb as soon you are ready to work and change in your uniform.
• Ask the chef for 86’s (what’s unavailable)
• Prepare Service Station: – Polish silverware, Roll serviettes and fold plate napkins, Organize the plates, Fill pepper mills, check salt and pepper shaker, Check floor mats and sweep when necessary, Check floor mat placement for safety and any extra duty to help the restaurant looks impeccable.

During Service:

• Confirm dishes are appetizing and ready to serve, use a tray for 3+ plates, and always have one hand free, interact with guests using proper tones, appropriate language, and correct mannerisms.

Use:

• “Please…,”  “Thank you,” “and “May I…” often, ensure guests have the right-of-way when walking, Guests prefer intimacy but will demonstrate signs when wanting to convers; use worthy judgment and maintain adequate space. Support your team during downtime (other runners), Perform all other duties assigned by manager.

During Closing:

• Communicate with all servers regarding final entrees and desserts, Clean the Service station with sanitizer bucker, Polish silverware, Clean serving trays and put them away.
• Clock out using Breadcrumb after you are leaving your station and before changing from your uniform.