From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

SUMMARY

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in the food runner RCSH Employee Training Packet.

REQUIRED SKILLS

• Able to carry a large oval tray
• Good time management
• Able to multi-task
• Able to communicate and work well with other team members

• Sets up the front line with the equipment, plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift.
  -Cleans large and small trays and tray stands to be ready for service.- Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.

-Coordinates and communicates with the broil and pantry stations to correctly time and serve “hot and cold” items to the guest.- Garnishes finished entrees according to the specifications and procedures contained in the Ruth’s Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.

• Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately ("Hot Food Hot, Cold Food Cold"). Assists the server as needed to optimize the guest’s dining experience.
• Completes all side work in the front and/or back of the house assigned and scheduled by the members of the management team.
• Nights, weekends, and holidays required