Financial Acts as the "Chief Business Officer" to the general manager and EC Team, and as such is responsible for evaluating the financial impact on business decisions. Ensure that all levels of management are promptly notified of any financial deviations from established policies and/or control weaknesses in the hotel. Effectively manage and communicate cash flow related

ESSENTIAL JOB FUNCTIONS 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. 2. Ensuring that the restaurant complies with sanitation and safety standards for guests and associates. Check that all equipment is in working order. Visually inspect and take act

JOB OVERVIEW Greet and serve the guests according to standards. Take and serve guest orders promptly and according to service manual. Do all necessary set up sidework as assigned. Answer any guest questions about the menu/beverages. Operate the electronic cash register/P.O.S. system (where applicable). Anticipate customer needs by constantly evaluating environment and cus

Greet and serve the guests according to standards. Take and serve guest orders promptly and according to service manual. Do all necessary set up side work as assigned. Answer any guest questions about the menu. Operate the electronic cash register/P.O.S. system (where applicable). Check food before serving it to guest to ascertain that appearance, temperature and portions

ESSENTIAL JOB FUNCTIONS Assign and direct the work and train kitchen associates to maximize productivity and minimize waste. Inspect daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and associates are following these estimates as closely as possible. Pull all food needed for daily production from walk in box

JOB OVERVIEW Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to Crescent high standards of quality. Set up banquet room as instructed by Supervisor to include linen, serviceware and glassware. Attend roll call meetings before events to learn function particulars, including guest and hotel expectations. Gree

Maintains proper and adequate set up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishabl