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*Renard International's Interview Tips

• Serves as “face” of network to office visitors, welcoming visitors and making them comfortable prior to appointments, arranging escorts and/or directing them to their meeting place.
• Serves as primary point of contact for floor security – issuing ID badges to visitors where appropriate, monitoring security camera display installed on reception desk, when appropriate. Employee will be trained on Cox’s emergency response systems.
• Schedules resources such as people, meetings, appointments, rooms, equipment, or other resources;
• Answers telephone calls, takes messages, responds to questions, and directs callers to appropriate parties;
• Supports various departments at the network by preparing presentations, reports, and other documents using word processing, spreadsheet and presentation software packages;
• Types letters, memoranda and reports from drafts and proofreads and reviews documents for grammatical and numerical errors;
• Maintains, updates or creates databases and/or database information;
• Codes, compiles and files correspondences, records, documents and reports according to an established system;
• Provides support to office manager in administrative functions such as receiving, sorting and distributing packages and mail; ordering department supplies, coordinating equipment repair, making staff travel arrangements;
• Takes and prepares notes of meetings, conferences, and similar proceedings;
• Gathers and arranges materials and relevant information for assigned project or person;
• At lower levels, may operate a telephone switchboard with numerous extensions;
• At lower levels, may focus primarily on data entry.

• Be highly passionate for Food & Wine and have a commitment to create the ultimate dining experience
• Consistently manage the restaurant to a definitive Five-Star level
• Implementing and maintaining Mobil and AAA Five-Star service standards
• Implementing service standards and team accountability to ensure all service standards are met and maintained
• Be an innovator who understands driving the food and service standard
• Ensure the Brand DNA is utilized in all areas of decision making and procedures
• Facilitate an environment of teamwork and communication with all departments within the resort
• Collaborate with the Chef to maintain extensive food knowledge of all staff
• Collaborate with the Beverage Dept/Sommelier to maintain extensive beverage knowledge of all staff
• Maintain a daily discipline of inspecting service consistency and behaviors to the desired standard
• Utilize a guest-first approach towards setting operational objectives
• Create and hold accountable a highly motivated and productive management team
• Maintain management stature as a leader in the competitive set of restaurants

• Complete administrative duties including payroll, scheduling, daily correspondence, budget adherence
• Understand and communicate financial objectives and results
• Effectively respond to guest and staff needs
• Delegate efficiently to Assistant Dining Room Manager

• Bachelors Degree in Hospitality preferred
• Sommelier certification preferred

• Assign and inspect work of team of approximately 35
• Maintain cleanliness and organization of area worked
• Motivate and give positive as well as negative feedback
• Handle personnel issues as required (Training, discipline etc..)
• Implement preventive maintenance program

• Assure guest requests are fulfilled in a timely manner
• Maintain par levels of supplies (Guest & Cleaning)
• Ensure 3 floors are maintained to 5 star standards.

• Supervisory skills required
• Experience working in Hospitality or Housekeeping setting

• Reports to Asst. Housekeeping managers, Housekeeping Operation Manager and Director
• Supervises Housekeeping Supervisors, Room attendants, and housemen according to assignment
• Able to work independently as well with co-workers

• Check guests in and out in a friendly and courteous manner
• Setting up and settling guest accounts
• Maintain control of room keys
• Schedule activities and accommodate special requests

• Post charges to guest accounts
• Maintain thorough knowledge of Hotel amenities and activities

• Previous experience working with the public and providing customer service
• Prior hotel experience preferred

• High School Diploma or G.E.D. required
• Degree or 2-4 years customer service experience
• AHMA courses helpful

• Professional speech and ability to communicate effectively and pleasantly under stressful conditions
• Frequent use of guest’s names during conversation
• Must be able to work independently and make sound business decisions

• Accounts Manager / Client Services Manager
• Internet Marketing Specialists (Entry Level)
• Web Project Manager
• Web Developer

• Help monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Maintain appearance of professionalism at all times.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Helps plan external and internal marketing and sales promotion activities for the food and beverage department.
• Helps plan the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
• Manages the long-range staffing needs of the department.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Helps Develop and implement policies and procedures for foods and beverage departments.
• Greets guests when possible and oversees actual service on a routine basis.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Develops and maintains an ongoing service training program for both new employees as well as an ongoing training of current employees on a weekly and daily basis.
• Ensures correct handling procedures to minimize china and glassware breakage and food waste.
• Addresses member and guest complaints and advises the Clubhouse Manager about appropriate corrective actins taken.
• Develops interesting ways of promoting Club functions in the dining room, lounge and other outlets.
• Assists in planning and implementing procedures for special Club events and banquet functions.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues.
• Ensures that an accurate reservation system is in place.
• Complete periodic china, glass and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Responsible for scheduling service staff to ensure all service areas are staffed properly to maintain superior service to the Members while maintaining budget requirements.
• Ensure, with assistance of the Clubhouse Manager, all aspects of beverage (liquor, beer, wine and all non alcoholic beverages) sales and controls to include inventories, proper par levels, and that all items are rung correctly for revenue.
• Managing the staff to keep the club in a constant state of readiness including any detail that would pertain to a given situation including setup, maintenance during service, and cleanup.

• Must be able to read, write, and apply correct grammar and spelling rules at a level generally acquired through a high school education.
• General knowledge to operate a personal computer.
• Advanced food and beverage knowledge required including preparation and service.
• The ability to communicate clearly while maintaining team building and morale.
• Analytical ability.
• Organization