Maitred at Salon Salon (fka Bar Metier) Position Available In Orleans, Louisiana

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Salon Salon is a chic cocktail bar and restaurant nestled in Maison Métier in New Orleans. It is a contemporary nod to a French tradition of gathering in a Salon – a place to drink, eat, and converse. SUMMARY Salon Salon require an energetic, professional staff member who has an excellent track record in hospitality and who thrives in a fast-paced service environment. The focus is on professionalism and providing a superior customer experience . The ideal candidate must possess in-depth knowledge about Food & Beverage in addition to superior customer relations skills. Excellent communication is essential to build a rapport with guests and ability to lead a team. Responsible for identifying the needs of guests and accommodating those needs. Answer questions regarding food, beverages and service. Maintains superior standards of quality, service, and cleanliness in the restaurant and service area. Ensure each guest departs with an exceptional dining experience. Develops relationships with internal and external guests to ensure quality service. Salon Salon opens at 4PM daily. Must have open availability to work nights and weekends.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned. 1. Warmly greet and acknowledge guests upon arrival with a professional and positive attitude. 2. Follow established service sequence for consistent food & beverage guest experiences. 3. Handle payment for guests purchases in compliance with PCI and cash handling procedures. 4. Maintain positive guest relations at all times. 5. Work with a spirit of teamwork. Communicate needs and ideas to the General Manager. 6. Excellent Customer Service Skills and ability to understand and respond to individual guests needs and requirements 7. A genuine interest and understanding in food and drink – wine and cocktail knowledge is essential Exceptional communication and presentational skills 8. Problem solving skills Ability to think on your feet and under pressure whilst maintaining a positive outlook and attention to detail 9. Able to organize time effectively, forward plan and prioritize tasks to ensure work load is balanced and urgent situations are dealt with immediately. 10. Ability to multitask 11. Ability to work as part of a small team and independently and use initiative A natural ability and confidence to sell / promote is a distinct 12. Maintain current and accurate knowledge of the outlet menu. 13. Follows all safety and sanitation policies. 14. Showing guests to tables during service Oversea the flow of guests within the restaurant 15. Manage the reservations and shift team 16. Liaison between kitchen staff and floor staff 17. Maintain ambience of restaurant – lighting, music, cleanliness, hygiene 18. Oversea and pro-actively deal with guest queries and complaints 19. Advising guests on menus & beverage choices 20. Checking and dealing with guests 21. Special Occasion arrangements eg. Birthdays, Anniversaries, Honeymoons, Weddings Promote special In House events eg. Winemakers Dinners , Cocktails, Tasting sessions 22. Performs Manager on Duty shift when General Manager is off. 23. Maintain open lines of communication with all departments. 24. Conduct pre-shift meeting with staff and review all information pertinent to the day’s business. 25. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. 26. Have complete knowledge of P.O.S. system and maintain all system requirements as it relates to the beverage program. 27. Inspect grooming standards and correct any deficiencies. 28. Coordinate requisitions with bartenders to maintain proper inventory levels. 29. Fully knowledgeable of menu items, preparation and service requirements for all designated areas and assigned function. 30. Inspect bar and function areas for cleanliness, safety hazards, condition, correct furniture & equipment set up. 31. Be informed on a daily basis of all in house guest and group activities and special requirements. 32. Maintain constant communication with guest, staff, and kitchen. 33. Implements and monitors process for ensuring that proper equipment and necessary working stock is available to staff prior to start of their shift. 34. Maintain full accountability of staff for attendance and adherence to departmental procedures. 35. Ensure that all staff closing duties are complete before staff sign out. 36. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 37. Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. 38. Ensure that all bar and beverage equipment are maintained at proper inventory levels and replaces when necessary. 39. Supervise and monitor staff to ensure quality of service and product provided to guests. 40. Anticipate guests’ needs, respond promptly with the request or answer before a guest repeats the original request. 41. Maintain positive guest and interdepartmental relations at all times. Must work cohesively with all associates as part of a team 42. Be familiar with all hotel services/ features and local attractions/activities to respond to guest inquiries accurately. 43. Handle guest complaints by following the SOP and ensuring guest satisfaction. 44. Assign and supervise closing duties and assignments. 45. Protect against abuse of company and guest’s property. 46. Keep Management informed of any accidents or problems involving guests or employees. 47. Perform special projects or assignments based on guest’s needs or market demands. 48. Any other task written or verbal, that is assigned by management.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. 2. Prioritize and organize work assignments, have timely follow up and execution. 3. Have superb time management skills. 4. Maintain complete knowledge of all hotel services/features and hours of operation. 5. Other language, mathematical, and reasoning abilities as outlined below. 6. Ability to comply with physical demands as outlined below. 7. Knowledge and understanding of the brands Culture & initiatives 8. Ability to compute basic mathematical calculations. 9. If applicable, must meet any required minimum age to serve alcohol. 10. Must be able to maintain a flexible work schedule.

REQUIRED

EDUCATION and/or

EXPERIENCE

High school diploma required, any college courses in hospitality management or similar is preferred. Minimum 1 year previous experience working as a server in a similar-sized restaurant. Additional restaurant experience (host, food runner, bus person, etc.) preferred. Additional certifications (ServSafe, TiPS, etc.) preferred. LANGUAGE, MATHEMATICAL, and

REASONING ABILITIES

Candidate must meet the following cognitive abilities: 1. Ability to understand guests’ service needs & requests. 2. Ability to acknowledge guests’ requests in a polite manner. 3. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred). 4. Ability to apply logical thinking and understanding to carry out written and oral instructions. 5. Ability to address and solve problems involving guest and operational issues. 6. Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection.

Primary environment:

ambient room temperatures, lighting and traditional office equipment as found in a typical restaurant environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Sit, walk, and stand continuously. 2. Lift / carry 25lbs (frequently) and 50lbs (occasionally) 3. Bend, squat, crawl, and reach above shoulder level. 4. Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. 5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. With a 40-year legacy, HRI Hospitality has meticulously constructed a robust lodging and mixed-use platform under the seasoned leadership team’s guidance. The company currently owns and manages a diverse portfolio in the nation’s premier lodging markets, actively engaging in both development and acquisitions to enhance their offerings. While maintaining an active development pipeline, HRI Hospitality is committed to “Elevating the Urban Experience” for guests. Managing a portfolio of branded and independent institutional quality hotels in key U.S. markets, the company is an approved operator for all major full- and focused-service brands. Leveraging deep sector expertise and a vast industry network, HRIH’s hotel management platform emphasizes a balanced approach, incorporating People, Profit, and Revenues. With extensive third-party management expertise and an owner’s perspective, HRI is adept at operating properties effectively, solidifying its position as an innovative leader in the hospitality industry.