1856 - Culinary Residence - A Teaching Restaurant - Host and Hostess - Part Time and Full Time Avail

Job Description

Job Description

1856 - A Culinary Residence an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service.

An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room.

Duties:

• Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience.
• Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service
• Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly
• Perform mise en place for daily service based on reservations booked for the day/evening.

• Oversee our guests dining experience following 1856 and IHP's standards of service.

• • Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis.

• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Always maintain a neat and clean work environment
• Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Utilize SpotOn Reserve platform to organize all reservations ensuring that the floor plan is being used optimally, in accordance with guest preferences and requests.
• Answer phone calls; anticipate and respond promptly and courteously to any requests.
• Collect and record any guest preferences or dietary restrictions into the internal database to enhance future dining experiences.
• Provide a warm welcome when greeting guests upon arrival.
• Communicate effectively with front of house team members to ensure a prompt and highly executed dining experience.
• Answer questions about our food, beverages and other restaurant functions and services.
• Provide guests with a fond farewell and invite them to return.
• Assist in coordination with valet to ensure a timely delivery of guests' vehicles at the end of the dining experience.

Working Conditions:

• Be able to work in a standing position for long periods of time, consecutively.
• Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds.
• Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction.

Team members must have a flexible work schedule and ability to work nights, weekends and holidays

Qualifications:

• A background in upscale dining preferred
• Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
• Must have a basic knowledge of dining room and service procedures and functions.
• Possess basic math skills and can handle money and operate a point-of-sale system.
• Positive Attitude

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.