Grand Hyatt DFW Airport Hotel – Food and Beverage Rotational

Please refer to your DS 7002 training plan that the Grand Hyatt Dallas DFW Airport, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study. | During your training program while placed at the Grand Hyatt Dallas DFW Airport, participants will have an on-boarding orientation, Restaurant Operations, Banquets, Market Operations, and Lounge/IRD Operations. | Training in Food and Beverage will include: | -Responsible for taking customer’s food and drink orders | -Serve food and beverages prepare itemized checks and sometimes accept payments. | -Maintains an awareness of food and product information, merchandise promotions, special offers and advertisements. | -Communicates customer requests to co-workers and/or management in a prompt, efficient manner. | -Cooperates and interacts with colleagues in a positive, respectful manner and with a team approach, offering to assist as needed in order to ensure customer service. | PHASES: | * PHASE 1 – The participant will learn the host company history, its position in the market, core values, policies and standard operating procedures. Become independent, adapt to the new environment, and practice professionalism towards team members. Attentiveness, listening, and communication skills will be essential to absorb all the information provided in the orientation. | ** PHASE 2 – The participant will: – Learn high standards of quality at a successful hotel and how to ensure associates are meeting those standards. – Learn how to understand the systems and processes required to take an event from a sales contracted status to the execution of the event. – Learn how to plan high quality buffets. – Learn about the management, direction, presentation, service, and evaluation of special events. – Learn how to interact with event planning regarding special meal and cuisine requests. – Learn how to develop a clear and concise budget and allocating the correct staffing – Learn how to create BEO- Banquet Event Orders – Follow up with guest and seeking re-visit | *** PHASE 3 – – The participant will begin to understand the systems and processes required to execute the operations of a three meal a day restaurant. – The participant will take an event from a sales contracted status to the execution of the event in a private dining setting. – The participant will learn supervisory techniques and skills as it relates to the food and beverage department at the hotel. – The participant will develop and refine guest service skills in a fast-paced environment. Standards that the participant will need to follow are: – Be yourself and always be sincere. Guests can feel it when interactions are genuine and that is the kind of service that makes every dining experience memorable – Always clear table of any unnecessary items (Once cleared do not stop at multiple tables and proceed to dish to drop used items and immediately wash hands before heading back to dining room. Repeat this step EVERYTIME anything is cleared) – Be ready when Expo calls for Hands at all times – Ensure you are in constant communication with your server to ensure spacing between fire times and courses is understood | **** PHASE 4 – Learn to become familiar with the systems and processes of Jett’s Market and The Lounge to understand the role of the department within the hotel Learn to further enhance customer service and service recovery skills Participants will: – Be yourself and always be sincere. Guests can feel it when interactions are genuine and that is the kind of service that makes every dining experience memorable. Great service can make a bad meal great and poor service can make a great meal bad. – Before clocking in for your shift, you are required to be dressed in proper uniform with a tidy and presentable appearance. Your name tag must always be visible, MASK ON and you are expected to maintain all health code standards and steps of service throughout your shift. – Learn the floor plan for the day. | ***** PHASE 5 – Through shadowing this phase will teach the participant how to do the following: Review and analyze the Labor Report, prepare and draft work schedules, review recent forecast and revenue reports and compare for accuracy, completing inventory reports and review the cost saving and profit enhancing measures that are in place. Learn the MICROS system and train new hires. They will learn how to be responsible for overseeing and maintaining the timing of all dining rooms; Display hospitality and professionalism to our guests and team members always, take pride in representing The Resort professionally with our guests and assure that all transactions with guests are handled in a legal, ethical, and confidential manner; and Maintain a favorable working relationship with all hotel team members to foster and promote a positive working environment