Want to know if this job is worth applying to?
Richmond, Virginia, United States
Onsite
250 rooms | 17,634 sq. ft. total event space across 13 meeting rooms
Amenities include: on-site restaurants (La Grotta, 1885 Café & Market), lobby bar (Gather & Hem), indoor pool, fitness center, EV charging, banquet & meeting support.
Located in the heart of Virginia’s capital in the historic Miller & Rhoads building, this hotel is just steps from the Richmond Convention Center and Virginia State Capitol. Blending historic charm with modern amenities, it provides an engaging downtown environment for hospitality professionals serving both business and leisure travelers.
Pay Range:
$14.00-$21.25Responsible for ensuring that excellent guest service is provided and carrying out daily duties. Serves meals at BanquetProvide exceptional guest service and carries out daily duties in accordance Standards
• Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food
area) Standards.
• Assists the Banquet Captain, Food & Beverage Manager, Director of F&B and/or Executive Chef with any preparation
needs
• Serves guest breakfast, lunch or dinner as required
• Make sure the soup ladles, tossed salads, portions pies and desserts, coffee is brewed and performs other service as
determined by functions size and guest requirements Assists the Food and Beverage Manager with supervising
banquets and functions within the hotel.
• Oversee all dining room service. Ensure that the set-up of the banquet function is completed in a timely manner and
team members are assigned to their designated areas.
• Ensures that meeting rooms are clean and maintained.
• Trains new employees in service, banquet, and guest service skills
• Take responsibility for the well-being of the department, including and food and labor costs
• Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all
requirements are met.
• Consults with the Food and Beverage Manager, Executive Chef and / or Director of Food and Beverage on items such
as serving arrangements and additional employees and equipment needed so that the pertinent information is
relayed about service, hotel activities, and performance for excellence standards.
• Supervise and assist in the cleaning and resetting of banquet room(s); supervise and perform all assigned side work to
include replenishing condiments and restocking banquet shelves with supplies.
• Greet, host and respond to requests in a friendly and courteous manner
MINIMUM REQUIREMENTS
High school graduate or equivalent
• Ability to write routine reports and correspondence
• Complete knowledge of food and beverage preparations, service standards, and service etiquette
• Knowledge of the appropriate table settings and flatware
• Ability to read, speak, listen, and comprehend the English language in order to communicate effectively to team
members, understand reports and related correspondence, and accurately perform all essential job functions
• Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and
processes within the hotel
• Ability to remember, recite, and promote the variety of menu items
• Ability to perform essential functions in outside conditions while being exposed to the elements
• Ability to adjust quickly to changing conditions in the restaurant, room service and banquet functions
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited
principles exist
• Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form Alcohol Awareness
Certificate
If an on-call associate has declined three (3) consecutive offers of work, the associate may be terminated”. Please let me know if you continue to have on-call staff decline regularly and we can move forward with termination.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.