Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server's primary objective is to provide our guests with Coastal Hospitality, they will want to return.Ensure guests are satisfied with the food, beverages and service. Respond promptly and courteously to correct any problems.Collect payments from guests.Take food or beverages orders from guests, enter orders into the POS system to kitchen staff.Check guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages in line with the restaurant, state, local and federal regulations.Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and servicesClean tables or counters after guests have finished dining.Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. Stock service areas with supplies such as coffee, food, tableware, linens, etc.Prepare tables for meals, including setting up items such as linens, silverware, and glassware.Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.Additionally, responsible for training of new hires- which includes but not limited to reviewing menu information, restaurant standards and policies.

The Administrative Assistant is an essential member of the team. This role aids the division by completing administrative tasks in a timely and accurate manner. Job duties include; although are not limited to:Clerical duties such as typing, filing, copying, emailing, answering and responding to telephone calls and messages.Coordinating meetings and recording minutes, preparing departmental communication pieces.Scheduling travel arrangements when needed.Assisting in menu design and production for weekly, seasonal, and annual featuresUnifying and maintaining all internal documentsSupporting the department with time management on execution of projectsResponding to visitor and guest requests, questions, and concernsAssisting in recruiting, scheduling interviews, and training for new hiresCoordinating and maintaining vendor/supplier information, Entering data for select invoices and productsReviewing, analyzing and relaying discrepancies in departmental checkbook, along with P&L Statements for Financial Review Analysis.Responsible for Monthly expense reports based on purchases made with company credit cardOrdering office supplies and ensuring that the department is adequately stockedEnsuring all office equipment, printers, and phones are maintained and fully functionalMenu Programming in Point of Sale System on property (EMC / Oracle Simphony Micros)Assisting in processing and submission for capital projectsManaging of reservation booking system on property (OpenTable, Resdiary)Assisting in booking restaurant entertainment

The banquet administrative assistant assists the overall banquet department with tasks to keep the operation flowing smoothly. Job duties include but not limited to:Clerical duties such as typing, filing, copying, emailing, answering and responding to telephone calls and messages.Ensuring all office equipment, printers, and phones are maintained and fully functionalCoordinating meetings and recording minutes, preparing departmental communication pieces.Direct guests with problems and / or complaints related to Banquets, facilitating resolution when possible or referring individuals to the appropriate managerAssisting in recruiting, scheduling interviews, and training for new hiresAssist with special projects within banquet services area when required.Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.Reviewing, revising and keeping BEO books up to date for the Department (FOH/BOH)Creating Banquet Food Labels for relative BEOs Buffets/Stations.Effectively communicate with management, chefs and staff in order to fulfill and address any issues or needs for upcoming events.Reviewing BEOs and scheduling associates, coordinating cross departmental assistance as neededEntering Schedule & Forecasted Events on to OnTrack (Labor Performance tool)Assessing Daily Workday (Financial Management System) Duties that include but are not limited to: correcting missed punches, relaying/approving RTO/PTO, editing position names, correcting punches for team members that work laterally, requesting additional positions, etc.Coordinating and maintaining vendor/supplier information, Processing PO’s for Weekly/Monthly invoices in procurement system (Birch street), ordering office supplies as needed.Reviewing, analyzing and relaying discrepancies in departmental checkbook, along with P&L Statements for Financial Review Analysis.

The In Room Dining Manager supervises the daily tasks of In Room Dining ensuring order accuracy and timeliness. Job duties include, but are not limited to: scheduling and controlling labor costs; ensure proper set up of In Room Dining area and make sure all mise en place is ready for each shift on a daily basis; maintain proper condition and cleanliness of In Room Dining area; deliver guest orders and amenities in a timely manner with 100% accuracy; conduct daily pre-shift meetings; participate in ongoing training of employees to ensure all Montage service standards are consistently being met on a daily basis.

The In Room Dining Captain supervises the daily tasks of In Room Dining ensuring accuracy and timeliness. Job duties include, but are not limited to: assist the In Room Dining Manager with scheduling and controlling labor costs; ensure proper set up of In Room Dining area and make sure all mise en place is ready for each shift on a daily basis; maintain proper condition and cleanliness of In Room Dining area; deliver guest orders and amenities in a timely manner with 100% accuracy; conduct daily pre-shift meetings; participate in ongoing training of employees to ensure all Montage service standards are consistently being met on a daily basis.

Serving and tending to guests, busing tables, ensuring order accuracy, set up and break down of restaurant and bar, knowledgeable of rotating draft / craft beers, knowledge of specialty drinks.

Serve food and beverage items to customers in a friendly, enthusiastic, professional, and timely manner. Take orders for and serve all food and beverage requests, using suggestive selling techniques. Clear tables during service. Control guest checks and secure proper payment. Ensure station and table set-ups are complete and perform various side duties as assigned by the Outlet Supervisor. Maintain proper condition and cleanliness of dining areas and servicing equipment.

Serving Guests, busing tables, ensuring order accuracy, set up and break down of restaurant, knowledgeable of rotating draft beers and daily specials, daily cleaning and sidework