- Location
- Savannah, GA, US
- Type
- Part-time
- Department
- Operations
- Education
- High School
- Closing date
- Today
- Source
- iCIMS
Description
Why us?
The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined foodand beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay a while and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.
Our Food & Beverage team seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!
The Perks:
Sage Hotel Discounts Across the US
SRC Restaurant Discount
Marriott Discount
Medical, Vision, & Dental Insurance
401K
Free Shift Meal
At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Job Overview
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Responsibilities
- Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
- Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
- Maintain complete knowledge of and comply with all departmental policies and service procedures
- Maintain complete knowledge of all liquor brands, wines, beers, and non-alcoholic selections, glassware and garnishes in the restaurant.
- Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
- Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
- Maintain knowledge of P.O.S. and manual systems.
- Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Previous experience in similar position of 3 months or longer.
Knowledge/Skills
- Must have basic knowledge of restaurant operations.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
- Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.
- Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
- Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
- Mobility -Able to travel up to 300 feet on a regular basis throughout the shift.
- Continuous standing -during preparation, during service hours or during expediting.
- Must be able to see minute objects at arm’s length, to read meters and controls.
Environment
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).