Renaissance Albany Hotel Hiring for Multiple Positions

 

The Renaissance Albany Hotel is seeking applicants for the following positions:

 

Click here to browse list of job openings and apply online

 

Assistant Restaurant Manager

Assists with management of the food and beverage departments of the hotel to include food preparation, food service and lounge service to ensure standards of operation and quality are maintained, and maximize the food and beverage profits of the hotel. Assists the Food and Beverage Manager in the supervision of all food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all operations. Maintain standards of food and beverage quality and guest service quality as established by system operations and regional management. Achieve budget revenues, control expenses, and maximize profitability within all areas of the food and beverage department. Develop, implement and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Maintain inventory control procedures.Manage department to be in compliance with company policies and procedures and all local state and federal laws and regulations. Schedule all employees under direct supervision and monitor scheduling of indirect subordinates to ensure proper levels of staffing and expertise. Provide direction, support and development opportunities to staff. Keep track of labor costs and related expenses. Minimum five (5) years of food and beverage experience required, to include a minimum of two (2) years in a management role (hotel and/or restaurant) preferred; culinary arts experience helpful.

 

Banquet Captain

The Banquet Captain will assist the Banquet Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel banquet facilities are completely satisfied.

• Maintain organization of banquet service areas.
• Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through Banquet Manager.
• Coordinates all liquor requirements with Banquet Manager
• Maintains up-to-date details on banquet functions and communicates changes to supervisor managers
• Responsible for labor costs of all service employees; therefore, supervises hourly service employees and reviews schedules in terms of coverage and adherence to budget guidelines.
• Responsible for maintaining budgeted banquet beverage cost.
• May from time to time communicate with Sales Managers and secretaries in obtaining menu guarantees and guest comments.
• Insures that all scheduled catering functions take place on time and according to plan.?
• Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.
• May attend Pre-Function Briefings
• Responsible for the control and maintaining of all service equipment.

 

Bartender

The bartender prepares beverages for all guests and servers in a quick, courteous, and efficient manner. Reports directly to the Restaurant General Manager. Job requirements include basic reading, writing, and math skills and specialized knowledge of bartending, and mixing drinks. Certification as required by state or local laws. Must meet legal age requirements of state. Extensive knowledge of mixology; cash handling procedure experience; knowledge of ABC regulations for state and local offices are required. Customer service aptitude and interpersonal communication skills are a must. Physical requirements include standing, carrying 30-75 lbs., walking, lifting, reaching overhead, pushing, bending, and able to climb a ladder.

 

Cook

Line cook, is as important as the chef itself. The main duty of a line cook is that, they are responsible for the preparation of food before and after cooking with regards to the standards and recipes of the restaurants. And, making sure that everything is in order -- from the prepping of food up to cleaning after cooking. Some are specifically assigned to certain dishes that they are expected to master. The Renaissance Albany Hotel is seeking experienced line cooks to help us continue to grow. Please respond with resume to be considered for an interview. $13.00 to $16.00 an hour

 

Dishwasher

Steward will clean and sanitize all food service work areas and maintain a clean dish room area and utensils according to local and state health department regulations. Responsible to guests. Reports directly to the Kitchen Supervisor. Skill required: able to follow instructions of management and policies. Physical Activities include: able to operate dishwashing equipment. Walking, lifting, able to carry 30-75 lbs. reaching overhead, pushing, pulling, and bending. Standing majority of shift. Duties Include:

• Organize and maintain a standard arrangement and cleanliness in dishwashing and pot washing areas.
• Drain dish machine as instructed.
• Constant monitoring of dishwashing temperatures to conform to health department regulations.
• Responsible for cleaning employee break room and bathrooms.
• Keep all silverware sorted in racks.Do not handle food contact surfaces.
• Properly and safely store all china after it has been completely cleaned.
• Insure glassware is cleaned and stored according to standards.
• Assist in any work area in any way needed if workload demands it.
• Insure all cleaning supplies and cleaning equipment are handled and stored according to standards.
• Keep garbage cans empty and clean and dumpster door closed.
• Keep floors clean and dry.Ensure complete customer satisfaction.

Salary: $13.00 /hour

 

Food Runner

This person will deliver the completed food orders to the correct table numbers. Quickly clear dirty table settings and prepare table for resetting. Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments. Serve guests with beverages, breads and butter to begin their dining experience and replenish as necessary. Must be able to stand for long periods of time, and is able to carry between 20-40 lbs., walking, lifting, reaching overhead, pushing, pulling, bending and able to walk stairs. Food service experience preferred. Must be able to work all shifts including, AM’s, PM’s, weekends and holidays.

 

Housekeeping

The room attendant maintains cleanliness standards for all hotel guest rooms and/or other assigned areas in a timely and organized manner to ensure guest satisfaction. Job requirements include must be unquestionably honest and dependable. Maintains and stocks carts with specified quantities of required supplies to adequately clean assigned rooms. Completes the Room Attendant Daily Report, correctly identifies the status of each assigned room, and reports any maintenance problems or product shortages. Maintains security for guests and property by keeping room doors locked at all times; reporting any suspicious activity by guests or others; properly labeling lost and found articles and turning them in to the hotel; observing all other security and safety regulations. Physical requirements include standing, speaking, hearing, reading, writing, able to carry between 30-40 lbs., walking, lifting and carrying, reaching overhead, pushing, pulling, bending and able to walk stairs. This is a full time position. Must be able to work all shifts including, AM’s, PM’s, weekends and holidays.

Salary: $13.00 /hour

 

Night Auditor

THIS IS A 3RD SHIFT OVERNIGHT POSITION. The Night Auditor performs night audit functions according to hotel policies and procedures. Excellent math and reasoning skills. Must be able to deal with intoxicated guests. Ability to organize work, using independent judgment to perform tasks, honesty, dependable with a positive attitude. Physical requirements include standing, speaking, hearing, reading, writing, able to carry between 30-40 lbs., walking, lifting and carrying, reaching overhead, pushing, pulling, bending and able to walk stairs. Registers guests into the hotel in a prompt and courteous manner using up selling techniques to maximize room rates: prepares for group check in and out, and VIP arrivals; becomes informed of events/functions in the hotel during the shift. Checks guests out of the hotel; processes customer payments according to established policies and procedures. Must be able to work Overnight shift, weekends and holidays.

Salary: $15.00 /hour

 

Server

Restaurant server will provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return again and again. Responsible for guest. Reports to restaurant manager. Skills include: be able to communicate and understand the predominant language(s) of our guests. Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and have the ability to handle money and operate a point-of-sale system. Physical requirements include: Be able to work in a standing position for long periods of time (up to 5 hours). Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds. Duties Include:

• Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
• Inform guests of specials and menu changes.
• Make recommendations you genuinely feel your guests will enjoy.
• Answer questions about our food, beverages and other restaurant functions and services.
• Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
• Deliver food and beverages from kitchen and bar to guests in a timely matter.
• Perform side work at the start and end of each shift as required by service station assignment.
• Maintain clean service areas.
• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
• Be ready and willing to assist fellow servers as situations arise.
• Be ready and willing to assist bus person with clearing and resetting tables.
• Thank guests for their visit and invite them to return.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

 

Shuttle/Van Driver

The Renaissance Albany Hotel combines old world charm with handsome dark wood paneling and stunning marble floors, with modern touches of convenience and flare. Within brisk walking distance to the Empire State Plaza, the NYS Legislative Office Building and the strong and beautiful Hudson River, the Renaissance Albany will also be attached to the future Albany Capital Center. Guest rooms in this stunning hotel offer a serene and calming color palette, with unexpected moments of 'wow', created by various light features. The views of Albany are unparalleled, through the over-large windows and they welcome a pleasing amount of natural light into your room. The Van/Shuttle Driver must provide documented good driving record. The Van / Shuttle Driver will transport guests to/from assigned destinations using property vehicle, will possess the ability to meet the public with poise and attentive to individual guest’s needs. Ability to lift heavy objects or luggage. Dependable.

Drives courtesy van to and from the airport, hotel, and other destinations. Inspects and maintains courtesy van. Runs errands for guests and management. Documents and reports all vehicle incidents. Helps guests in and out of cars .Any other related duties that are required or requested by supervisor/management.

 

Banquet Supervisor

The Banquet Supervisor will assist the Banquet Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel banquet facilities are completely satisfied.

• Maintain organization of banquet service areas.
• Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through Banquet Manager.
• Coordinates all liquor requirements with Banquet Manager
• Maintains up-to-date details on banquet functions and communicates changes to supervisor managers
• Responsible for labor costs of all service employees; therefore, supervises hourly service employees and reviews schedules in terms of coverage and adherence to budget guidelines.
• Responsible for maintaining budgeted banquet beverage cost.
• May from time to time communicate with Sales Managers and secretaries in obtaining menu guarantees and guest comments.
• Insures that all scheduled catering functions take place on time and according to plan.
• Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.
• May attend Pre-Function Briefings
• Responsible for the control and maintaining of all service equipment.

For serious inquiries, please contact:

Rachel Vanamburgh, Human Resources | Renaissance Albany Hotel

Address: 144 State Street, Albany, NY 12207

Phone: 518.925.2438

Email: [email protected]

Facebook: www.facebook.com/renalbany

Website: www.renhotels.com