ESSENTIAL DUTIES AND RESPONSIBILITES
Provides positive guest recognition and relations through personal performance and attention to guest history, including familiarizing himself/herself with regular patrons and VIP guests.
Responds to guest questions and provides suggestions regarding food and beverages with an aggressive approach to upselling.
Monitors and observes guests’ dining experience to respond to additional needs or requests.
Enters beverage orders into point-of-sale system, maintains accurate guests cover counts, totals receipts correctly, verifies sales and collects payment for all beverages served.
Sets tables with silverware, glassware and china according to departmental standards.
Continually refreshes tables through crumbling, refolding napkins as well as replacing soiled flatware.
Clears dirty wares from tables.
Transports dirty dishes/glassware, etc.
from dining room to kitchen.
Cleans food from plates and places items into designated cleaning receptacles such as glass racks and silverware bins.
Thoroughly knowledgeable of the menu, ingredient lists and beverages available.
Ensures the cleanliness and organization of designated work areas.
Stocks/replenishes an adequate supply of product and equipment based on expected business volumes and completes set up and break down duties to departmental standards.
Requests proper identification from guests purchasing alcoholic beverages when legal limit is questionable (under the age of 30).
Consults with management on questionable identification.
Monitors guest alcohol consumption and does not serve alcohol to intoxicated guests.
Complies with local, state and federal regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service and safety.
Attends required meetings, pre-shift meetings and training sessions as assigned/scheduled.
Assists with new employee training by positively reinforcing successful performance and providing respectful and encouraging instruction.
Complies with the organization’s sustainability standards.
Complies with organization policies and job standards.
Completes all other duties as needed.
MINIMUM REQUIREMENTS
At least 1-2 related work experience in a high-volume, high-energy, food and beverage environment.
Availability to work nights and weekends as needed.
Strong verbal, written and interpersonal communication skills.
Strong knowledge of state and federal laws and regulations related to food, safety and sanitation.
Ability to work proactively and independently while fostering a workplace based on teamwork.
While performing the duties of this job, the employee is regularly required to stand for long periods of time, walk, squat and reach.
The employee frequently is required to use hands to finger, handle or feel or move up to 30 pounds.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
PREFERRED SKILLS & QUALIFICATIONS
Alcohol service certification.
ServSafe certification.
POSITION DETAILS
This position reports to the Event Manager.
Behaviors
Preferred
Enthusiastic: Shows intense and eager enjoyment and interest
Leader: Inspires teammates to follow them
Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
Motivations
Preferred
Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
Self-Starter: Inspired to perform without outside help
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