OUR CULTURE: Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!
Responsibilities for this Position
The Driskill Hotel, managed by Destination Hotels & Resorts and located in downtown Austin, is a four-star, AAA four-diamond hotel that seeks to provide the finest in service, ambiance, and hospitality.
Built as the showplace of a cattle baron in 1886, The Driskill has long been Austin's Grande Dame and a center for politics and high society.
Today, The Driskill offers deluxe accommodations and five-star dining in true Texas luxury.
It stands apart as a landmark of refined hospitality with a rich appreciation of the past and an elegant vision for the future.
The Driskill strives to maintain a working relationship with community organizations to ensure the growth and welfare of Austin and its citizens.
It is the role of the staff at The Driskill to maintain a distinguished national and international reputation.
The Driskill is a member of Historic Hotels of America.
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OVERVIEW OF RESPONSIBILITIES:
1. Enter hotel through employee entrance at Security. Go directly to laundry to pick up your uniform. Punch in time card by the Security Office once you are in a full uniform. Go directly to work station for assignment.
2. Uniform: White Jacket, white shirt with conventional collar, black pants, black shoes and black socks.
3. Pre-Meal Meeting: Upon arrival there will be a pre-meal designated area. At the designated location all servers will gather with the Manager to preview the following: House count, VIP’s and special assignments, station assignments, uniform and hygiene inspection, food specials with and proper standard of the day training. Feedback, questions and answers.
4. Glassware: Stock the side station with glasses needed for service. Place glasses on lined trays so that no glass racks are showing. Stock to specific par each type of glass used. Stock to a specific par coffee cups and saucers. Inspect that each piece is clean, dry, with no chips, cracks, streaks, water spots or smudges. Stock the service stations with backup glassware. Notify Supervisor of disposed glasses for record keeping. Polish all glasses by “steaming” over a pan of boiling water and then polishing with a clean side towel.
5. China: Stock all stations with appropriate backup china to support the peak demand period. Include: B&B plates, coffee cups and saucers, salad plates, monkey dishes, dinner plates, dessert plates and show plates. Check all china for chips and cracks and discard. Report all discards to the Supervisor. Stack all china by size and type. Inspect each piece for cleanliness and send back to the dishwasher for rewashing if necessary. Stock all china to the specific pars of the room. Stock by size and do not allow bus-tubs or racks to be visible in the room. Inspect that each piece is clean, dry, no chips or cracks.
6. Flatware: Stock all side stations with appropriate backup flatware to support the peak demand period. (i.e. if the room seats 100 people and turns over twice each night, then a minimum of 200 dinner knives would be needed to sufficiently stock the knives for one meal period). Inspect all flatware for cleanliness and damage. There should be no direct, food, spots streaks or tarnish. All damaged flatware should be given to the Supervisor. Polish all flatware with a clean side towel to make shiny. Stock all flatware by type to specific pars of the Restaurant.
7. Fresh Coffee: Turn coffee urn on. Take coffee filter and place in filter holder. Empty coffee into filter. Place filter holder in coffee urn. Push brew button. Remove filter with coffee grounds immediately after brewing. Ensure that coffee is hot. Coffee is made fresh at the start of each shift.
8. Taking the cocktail order: Server will greet guest, use name if possible. Inquire if guest desires a cocktail or wine before dinner/lunch. Take the order starting with ladies first and work clockwise around the table ending with the host. Repeat order to guest. Enter beverage order into Remanco.
9. Setting the silverware: Mise en place all needed flatware before each course is served. Always use a tray with a napkin and place silverware on this plate. Silverware is placed from outside to inside of the setting on the table.
10. Taking the order to the Kitchen. Server enters order into Micros.
11. Serving the appetizer or soup: Team to check that correct silverware is on table before serving the food. Serve food according to ladies first always. Ensure entrée is at 6:00 position when serving guest. When serving be sure your thumb is off to the side of the rim of plate and not on top. Offer condiments according to food item.
12. Clear appetizer or soups: Check that all guests are completely finished with the appetizer or the soup. Always clean from the right side on round tables, booths are to be cleaned from side ways, (not across,) ladies first always. Clear plates according to sizes. Larger plates first, smaller plates second. Always separate silver from china. Bring all dirty dishes to bus stations
13. Server Entrée: Pick up entrees from kitchen. Make sure you have order correct and complete. Serve all food from the left side, ladies, first, clockwise, host last. Make sure that all side dishes are served according to menu specification.
14. Clear Entrée: Make sure that all guests have finished their entrees. Always clean from the right side on round tables, booths are to be cleaned from side ways (not across the guests,) ladies first always. Stack plates according to sizes. Bring all dirty dishes to the bus station and return to kitchen. Separate silverware. Take off salt and pepper shakers if supplied.
15. Offering Desserts: The server has to present dessert menus. Take dessert order and coffee order.
16. Crumb Table: Take a brass table crumber and gently brush all crumbs to the edge. Place a dessert plate below the edge of the table and brush crumbs onto the plate (never on the floor).
17. Serving Dessert: When serving dessert, serve all ladies first and host last. When serving cakes or pies they must be standing with point facing guest. Dessert plate must go neat and clean.
18. Clearing Dessert: Make sure that all guest are finished with their desserts before clearing any desserts. Clear table from the right side, booths are to be cleared from the side. Stack plates according to size. Bring dirty dishes directly to the kitchen.
19. Present Check: All attendants, Process the check and double check items to make sure everything has been included. Make sure the check is neat and clean. Put the check and pen in a clean check presenter and give to the host/ess of the party upon request only. Present the check in a check presenter. Place truffles on the table on the appropriate plate.
20. Presenting the Check: Make sure all food and beverage items consumed by the guest are on the check. Place check in leather check presenter with a pen. Present check to the host, and that it opens to the left.
21. Process Payment: All attendants, Process payment of the checks according to the house policies regarding: cash, credit, house charges and checks. Cash; make change as needed, collecting payment for services rendered. Return all change due to the table in the check presenter. Credit cards; Expiration date, signature, clear imprint, voucher matches card type. House charges; Verify guest name and room. Check that information is correct. Checks; Only on Manager’s approval through a telecheck system.
22. Departing the guest: Help the guest with moving the table or chairs when he/she makes indication to leave. Use the guests name and than them for dining with us.
23. Back station: Review side duties and make specific tasks are completed. The duties are outlined as the following tasks.
24. Cut lemon wheels.
25. Storeroom requisition: Obtain requisition. List each item by quantity. Quantity must be listed numerically including container size (i.e. lemons, 4 each, beverage napkins – 3 boxes) Fill requisitions according to par. All requisitions to be approved and initialed by a Manager.
26. Stock requisition: Stock the requisition placing all the older stock in front and the new stock in back. Make sure each item is neatly placed in the correct location. Give the copy of the requisition to the manager noting any corrections.
27. Napkins: Take only clean and pressed napkins with no holes, stains or rips. Fold napkins to the property standards. Fold to anticipated business plus 50%.
Job Requirements
Must be a citizen of this country or possess a valid work permit.
MINIMUM REQUIREMENTS:
1. Experience should include prior hotel or restaurant. Must preferably have been experienced/exposed to the hotel.
PHYSICAL REQUIREMENTS
1. Must be able to stand for extended periods of time.
2. Must be able to read, write, and speak in English.
3. Occasionally lifting or pushing up to 50 lbs.
4. Expected to maintain proper professional business attire appearance. Expected to be cleanly groomed and maintain proper hygiene, per employee handbook requirements.
Technical Requirements:
Must live in the local area or within commuting distance.
Compensation
Wage
Highly Competitive Wage
Hours
Full Time, Permanent
Benefits
Paid Vacation
Yes
Personal Leave
Yes
Medical Insurance
Dental Insurance
Disability Insurance
Life Insurance
Vision Insurance
Matching 401k - immediately vested
Company Hotel Travel Benefits
Medical Flex Spending Accounts
Employee Referral Program up to $5,000
Fantastic Work Environment
Paid Vacation
Paid Holidays
Personal Leave
An Equal Opportunity Employer
We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.
The Driskill Hotel, managed by Destination Hotel & Resorts and located in downtown Austin, is a four star, AAA four-diamond that seeks to provide the finest in service, ambiance and hospitality.
Built in 1886 as the showplace of a cattle baron, The Driskill Hotel in Austin, Texas has long been Austin's Grande Dame and a center for politics and high society.
Today, The Driskill Hotel offers deluxe accommodations and five-star dining in true Texas luxury. It stands apart as a landmark of refined hospitality with rich appreciation of the past and an elegant vision for the future.
The Driskill strives to maintain a working relationship with community organizations to ensure the growth and welfare of Austin and it's citizens. It is the role of the staff at the Driskill to maintain a distiguished national and international reputation.
The lobby of The Driskill Hotel sets the initial tone of comfort and elegance with three-story columns framing a marble floor and stained-glass dome ceiling.
Guests select from 188 rooms and suites distributed between the Historic Wing - with soaring ceilings, elaborate woodwork and balconies- and the Traditional Wing, built in 1929 and featuring art deco styling and the colors of the Texas Hill Country.
All accommodations at The Driskill Hotel include original art, ornate beds, dramatic draperies and high-speed Internet access. The opulence continues in theme suites such as the Cattle Baron's Suite, the Yellow Rose Bridal Suite and the Renaissance Bridal Suite.
Under the direction of Executive Chef Josh Watkins, the renowned Driskill Grill and 1886 Café & Bakery add to the The Driskill Hotel's status as a favored gathering place, while its grand function rooms impress delegates with their high-tech capabilities and elegant appointments.
A well-equipped Business Center takes care of everyday office needs and a Fitness Studio addresses guests' physical well-being with workout areas, a stretching room, two massage tables and a sauna.
Hospitality as a fine art requires experience, attention to detail and discretion. At The Driskill Hotel in Austin, Texas, the staff strives to make every moment of every visit a masterpiece.
Why People Like to Work for Us
WHO WE ARE:
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's second largest independent hospitality management company with more than 7,500 employees, over 7,000 guest rooms, and more than $1.5 billion in assets under management. We are a subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development.
Since its inception, Lowe has been responsible for more than $6 billion in prominent real estate assets nationwide. Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business and service plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size.
This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring a different perspective to the hotel management business.
OUR CULTURE:
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with Destination Hotels & Resorts.
Casual/3 meal