Hostperson/Cashier at Orchestra

Cape Canaveral, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Greeting Guests, Point-of-Sale Service, Honesty, Trustworthiness, Brand Standards, Guest Inquiry Assistance, Hotel Operations Knowledge, Computer Literacy, Property Management System Operation, Organization, Multi-tasking, Communication, Issue Resolution, Promoting Services, Safety Procedures

Industry

Description

Description The Hostperson/Cashier greets and welcomes guests, offers prompt and courteous service so the guests have an enjoyable experience, and provides point-of-sale service. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. One year experience in a food and beverage position. Prior cashier experience with chain food and retail outlet preferred. SUMMARY OF ESSENTIAL JOB FUNCTIONS Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating. Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests. Requirements REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: Standards of operation as required by brand. Area shopping, dining, entertainment and travel directions to assist guest inquiries. Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts Skills: Friendly professional attitude is a daily expected characteristic Computer literate to thoroughly operate property management system: post charges, compute bills, collect payment and make change. Organization needed to assign stations, inform servers of responsibilities, processes room service orders, and keep restaurant in a clean, orderly and guest ready manner. Abilities: Multi task, remain associate and guest service centric. Effectively communicate with guests and associates. Solve guest issues with professionalism maintain hospitable attitude. Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES Prepare and consistently maintain dining area and supplies in a guest ready atmosphere. Close out shift by cleaning and restocking supplies for next day or shift. Maintain safety and security practices, have thorough knowledge of emergency procedures. Ensure guests are provided with the highest quality product and service. Ensure brand standard documentation is completed as required. Other duties as assigned, that the associate is capable of performing. WORKING CONDITIONS/SPECIAL REQUIREMENTS This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. POSITIONS FOR POSSIBLE ADVANCEMENT Food and Beverage Manager Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Responsibilities

The Hostperson/Cashier is responsible for greeting and welcoming guests, providing prompt and courteous service, and handling point-of-sale transactions to ensure an enjoyable guest experience. Key duties include maintaining a guest-ready dining area, closing out shifts by cleaning and restocking, and adhering to safety and security practices.