Marriott Intl- Hotel Drover – Food and Beverage Rotational

Please refer to your DS 7002 training plan that the Hotel Drover, 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. | Participants who are identified as moving forward in the selection process will apply for the position through the Hotel Drover’s Career’s website and follow standard operating procedures that domestic team members follow. | Participants who are selected to move forward will be submitted to Hotel Drover’s standard background check process per Hotel Drover’s standard operating procedures. | During your training program while placed at Hotel Drover, participants will have an on-boarding orientation and may have the opportunity to rotate through multiple outlets and phases experiencing Restaurant Operations Experience Training at Hotel Drover. | Essential Training Tasks will be as follows: | – Guest Service & Experience | Greet guests warmly and professionally, using names when known. | Escort guests to tables and present menus with elegance. | Provide detailed menu knowledge, including ingredients, preparation methods, and pairing suggestions. | Take orders accurately and ensure timely delivery of food and beverages. | Handle special requests, dietary restrictions, and cultural preferences with discretion. | – Beverage Service | Recommend and serve wines, cocktails, and specialty beverages. | For bartenders and sommeliers: craft drinks to exacting standards and offer pairing advice. | Maintain knowledge of wine lists, vintages, and spirits. | – Upselling & Personalization | Suggest enhancements (e.g., wine pairings, chef specials) to elevate the guest experience. | Personalize service based on guest preferences and previous visits. | Recognize VIPs and repeat guests, tailoring service accordingly. | – Cleanliness & Presentation | Ensure tables, linens, glassware, and silverware are spotless and elegantly arranged. | Maintain cleanliness and ambiance in dining areas throughout service. | Reset tables promptly and discreetly between seatings. | – Operational Duties | Use POS systems to input orders and process payments accurately. | Coordinate with kitchen and back-of-house teams to ensure smooth service flow. | Monitor inventory of service items and report shortages. | Please note, you will rotate through various roles and outlets while training in F&B Rotational. | Hourly Wage Breakdown: | Host/Hostess $16.00 per hour + gratuities | Server Assistant $12.00 per hour + gratuities | Server $2.13 [er hour + gratuities | The hourly wage will vary by rotation. Base hourly rates are from $2.13 (tipped server) to $16.00 (tipped host/hostess). Tipped roles receive gratuities; The Host Company guarantees at least the federal minimum wage for every hour worked. | **$7.25/h is the guaranteed pay rate. | ***Participants will make over $7.25/hour when tips are included.