POSITION SUMMARY
The Food and Beverage Support team is responsible for cleaning and maintaining restaurant/ kitchen, preparing food products, set-up of food service outlets and service of menu items to the guest. Specifically, the Attendant will bus tables, stock restaurant items, wash dishes, prep/serve food items, and assist kitchen staff as needed.
EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS
- Must possess excellent customer service skills
- Able to work effectively in a team environment
- Must be able to lift 30 pounds.
- Previous kitchen experience preferred
- Food service experience preferred
- Ability to communicate effectively with co-workers, managers, and guests
CONTACTS
- INTERNAL: Employees and management staff from all departments.
- EXTERNAL: Resort Guests
ESSENTIAL DUTIES & RESPONSIBILITIES
- Maintain cleanliness and sanitation standards in Food and Beverage outlets (in both public and non-public areas)
- Wash dishes
- Bus and wipe down tables
- Assist cooks and other kitchen staff when needed
- Maintain a clean and safe work area.
- Provide excellent and efficient guest service
- Set up and stock the service station for daily operation.
- Serve pre-cooked menu items to order
- Assist in storing food inventory in its proper storage location
- Assist cooks with tasks as needed
- Maintain quality, consistency, and portion standards of all food served
- Maintain strict food safety and food sanitation standards
- Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each day’s service
- Clean the cook equipment on a regular maintenance schedule
- Develop and maintain positive communication and teamwork with co-workers and managers
MARGINAL DUTIES & RESPONSIBILITIES
- Set the example by actively contributing to department and company goals.
- Clarify expectations and seek additional training as needed.
- Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.
- Develop and achieve departmental/company goals and controls. Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.