Full job description

POSITION PURPOSE

Provide friendly, courteous, and efficient quality presentation of food and beverage service to all guests. Clean and set tables in the outlet and perform other food service related duties, including set up and general cleaning.

ESSENTIAL RESPONSIBILITIES

• Deliver food to guests dining in restaurant.
• Ensure guest satisfaction with their food.
• Ensure serve corridor safety by transporting all equipment in the proper manner.
• Ensure that all spills and breakage are attended to immediately and proper safety procedures are followed.
• Stocks restaurant items such as glassware, straws, toothpicks, napkins, silverware, ice, and cleaning supplies.
• Clears tables throughout the dining experience using proper methods for removing dishes, glassware, and silverware.
• Cleans bar and table surfaces throughout the shift.
• Wipes down chairs, railings, and other high-touch surfaces.
• Removes and disposes bags from trash receptacles in and around the bar area.
• Participate in the deep cleaning of the outlet.
• Assists service team as necessary to meet and exceed guest expectations.
• All other duties assigned by managers and supervisors.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.