Food Runner/Bus person PM Part-Time - Holiday Inn Dulles OMalleys - Starting at $13/hour
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About The Position
B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! This position is responsible for assisting restaurant staff in clearing and resetting tables in an efficient and courteous manner. The role adheres to all health regulations, stocks necessary supplies, and performs basic restaurant cleaning duties. It follows B. F. Saul Company Hospitality Group's high standards of quality to ensure guest satisfaction. The responsibilities of this position include providing excellent guest service by greeting all guests in a courteous and friendly manner, anticipating and responding to guests' needs in a positive and timely manner, and assisting other team members as necessary to meet guest needs. The individual must understand and follow B. F. Saul Company Hospitality Group's guest service recovery program. In terms of bussing and cleaning, the role involves clearing and wiping down tables and counters, disposing of garbage, cleaning floors, picking up dishes and glassware, and re-stocking as necessary. The individual will also transfer full tubs to the dish room and assist other restaurant and kitchen staff as needed. Safety and risk management are also key components of this role. The individual must maintain a clean and safe work area, handling all beverage and food in compliance with B. F. Saul Company Hospitality Group, brand, local, state, and federal regulations. They will assist in maintaining sanitation and cleanliness of the restaurant, kitchen, and dish room, and follow all procedures for guest and team member incidents. Knowledge of hotel emergency procedures is also required. Self-management is crucial, as the individual must produce the required volume of work by planning, organizing, and prioritizing work duties. Adherence to grooming and appearance standards, as well as general work rules and department procedures, is expected. Attendance at all required department and hotel meetings is mandatory, and adherence to the attendance policy is essential. Additionally, the individual will complete all required side work and take the initiative to assist servers, dishwashers, or other restaurant staff as needed, working as a team player to actively contribute to the success of the guest's experience.
