Position Summary

This individual shall be trained on and responsible for ensuring the smooth flow of food orders to and from the kitchen, inspecting plates for proper garnish and presentation, assisting in serving and clearing dining tables and helping to stock service stations. Essential hospitality standards must be used at all times: speak first, smile, eye contact, and engage in polite conversation (when time permits).

Specifically, you would be responsible for performing the following tasks to the highest standards:

Essential Job Functions

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  Continuously clearing used/dirty glasses, dishes, and silverware from the lounge area, bar top, and dining room tables (including patio and private dining room when applicable).
• Assist with resetting table spaces in the lounge and dining room as needed
• Wipe down table and bar top surfaces after guests depart
• Contuously monitor the floor spaces for needed sweeping, reconfiguring of furniture, spills, etc.
• Maintain the cleanliness of bar glassware and bar materials
• Restock needed service items at both bar and service stations (i.e. ice, cut fruit, washed glasses, etc.)
• Wipe, restock and distribute menus as needed between the bar and host areas

Specific Job Knowledge, Skill and Ability

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  The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Good working knowledge of accepted standards of sanitation.
• Ability to read, write, speak and understand the English language in order to communicate with guests and other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 20 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to add, subtract, multiply and divide.
• Ability to read and write correspondence.
• Ability to effectively present information and respond to questions from managers, clients, and customers.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.