Suit Attendant

• Maintain standards of orderliness and cleanliness throughout Suites before and during events; Perform cleaning duties such as sweeping/mopping floors, vacuuming carpet, tidying up service station and emptying garbage as needed.
• Collect and deliver necessary supplies to assigned Suites.
• Take care in the handling and storage of all catering hardware, equipment, linens and serving supplies needed for catering setup and event service.
• Take initiative in fulfilling special guest requests and be creative in resolving guest challenges and complaints; Involve a supervisor when previous methods have been unsuccessful.
• Follow all state and local guidelines for responsible alcoholic beverage service; Check identification of guests to verify age requirements for consumption of alcohol.
• Communicate as necessary with Catering Sales team, Kitchen, Stewarding, Beverage and other operational departments.
• Confer with management regarding problems or issues in a timely manner so as not impact service or timing of events.
• Set-up suite per specifications, to include tables, serving ware, decor, utensils, condiments, etc.
• Prepare chafing dishes and light sternos, as needed.
• Stock refrigerator with water, beer, sodas and other beverages as per specifications.
• Set up snacks and non-refrigerated, non-perishable items in advance.
• Identify suite host and properly introduces oneself; Introduce oneself to the other guests and explain ordering procedures and other pertinent information to make the event as enjoyable as possible.
• Take food and beverage orders from guests, or confirm menu selection.
• Check guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages; Conform to all regulations of the local alcohol beverage authority.
• Demonstrate complete understanding of menu and knowledge of ingredients and style of preparation; Relay relevant comments received from customers directly to supervisor.
• Deliver food and drinks to guests in a prompt and accurate manner based on established menus and event specifications; Display food under appropriate hot or cold conditions as per standards;
• Provide special attention to Suite host and VIP's.
• Ensure compliance to sanitation, food safety and general workplace safety standards throughout all Suites areas.
• Take a proactive approach by anticipating needs and inquiring as to satisfaction and additional service needs prior to departing.
• Check in with guests frequently throughout event and replenish food, beverages, condiments and other items as needed and as requested.
• Continue service until the end of the event; Refrain from cleaning or setting up for next event until guests have departed.
• Thank guests, wish them a pleasant day/evening and invite them to return.
• Clear all service items; Complete and implement cleanup/breakdown procedures after event;
• Assist in cleaning and re-stocking of pantry as needed.
• Coordinate the disposal or safe storage of leftover event food as prescribed by the Director of Operations or Chef.

• High school diploma or equivalent.
• Age 18 or older.
• Demonstrated ability to understand and effectively implement written and verbal instructions.
• Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks.
• Ability to count and accurately make change involving large sums of money.
• Ability to work well independently.
• Ability to work well in a high stress, fast paced environment.
• Ability to perform simple mathematical calculations, to include addition, subtraction, multiplication and division.
• Must be able to speak, read, write and understand the primary language(s) used by guests who typically visit the work location.
• Technology aptitude for working with POS and digital register.
• Strong skills for providing guest service with keen ability to connect easily with customers.
• Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays.

• TIPS or TEAM certification, or equivalent.
• Knowledge of the sequence of service and suite procedures, generally involving a minimum of one (1) year experience.

• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
• Hours may be extended or irregular to include nights, weekends and holidays.

Sodexo