General Summary: 

Provides friendly, efficient service of food and beverage products desired by guests and collects payments for such items.   

Principal Responsibilities: 

• Contributes to an atmosphere of welcome and warmth generated by a sincere concern for each guest’s satisfaction.   

• Welcome guests, take their orders, ring orders into the micros system, and receive payment for the order.   

• Prepare food, coffee and other beverages to meet company and brand standards, including alcohol. Have a full knowledge of entire menu.   

• Provide assistance in Food and Beverage areas including busing, cleaning, washing dishes and utensils. resetting tables, delivering food to guests, general cleaning of food and beverage prep areas and other areas within lobby area.  

• Set up bar for service, prepare drink orders for guests, follow state and local laws for serving alcohol responsibly, complete closing duties, and ensure cleanliness of bar and cooler areas.  

Job Duties: 

• Customer Service – Responds promptly to customer needs, requests for service and assistance.  Respond to special requests from guests.     

• Team Work – Treats people with respect.  Keeps commitments.  Upholds organizational values.  Approach all encounters with guests and employees in a friendly service-oriented manner. Partner with and assist others to promote an environment of teamwork and achieve common goals. Perform other reasonable tasks as requested by management.  

• Quality – Demonstrates accuracy and thoroughness; monitors own work to ensure quality.  Completes opening and closing checklists according to standards.  Maintains cleanliness standards, completes side work as assigned.    

• Quantity – Meets productivity standards and completes work within a timely manner.   

General Summary: 

Produce all hot and cold food items for service in the restaurant as well as for catering functions.   

Principal Responsibilities: 

• Ensure all items are prepared according to company and brand standards and meet all health code requirements.  Prepare foods of consistent quality according to the recipe, including all special requests.  Adjusts thermostat controls to regulate temperature of ovens, boilers, grills, roasters and steam kettles.       

• Properly forecast food consumption based on occupancy making sure not to prepare beyond estimated needs.  Controls food waste, loss and usage per SOP.  Read menu to estimate food requirements and orders food from suppliers.   

• Date all food containers and rotate per SOP.  Return all covered and dated perishable items to designated areas and stored at the proper temperature.   

Job Duties: 

• Customer Service – Responds promptly to customer needs, requests for service and assistance.  Respond to special requests from guests.       

• Team Work – Treats people with respect.  Keeps commitments.  Upholds organizational values.   Assists with preventative cleaning programs as assigned.  Assist with keeping the buffet stocked.  Assist with the prep work of vegetables and condiments for the next shift.     

• Quality – Demonstrates accuracy and thoroughness; monitors own work to ensure quality.  Maintains cleanliness of storage rooms and kitchen area. 

•  Quantity – Meets productivity standards and completes work within a timely manner.  Completes tasks within approved budget and time. 

• Safety and Security – Observes safety and security procedures; reports potentially unsafe conditions; uses chemicals and equipment properly.  Responsible for any assigned keys and for following key control policies.  Inspects all equipment to ensure that it is ready to operate.  Understands and follows all safety procedures when using all equipment as well as chemicals, chemical compounds and cleaning products.       

• Dependability – Is consistently at work and on time.  Arrives at scheduled meetings and appointments on time.  Is able to meet the demands of the industry with regard to working holidays and weekends.   

• Initiative – Volunteers readily.  Asks for and offers help when needed.  Check with supervisor upon completion of shift before leaving for the day.  Checks par for shift usage; determine necessary preparation, freezer pull and line set up.  Note out of stock items of possible shortages.       

General Summary: 

Responsible for preparing and serving a fresh and inviting presentation of the daily complimentary breakfast, giving a friendly greeting to each guest at breakfast and providing superior service to all guests.  

Principal Responsibilities: 

• Set up and maintain the breakfast buffet in an attractive and abundant looking organized clean and standardized presentation according to brand and company standards.  Prepare foods such as cut fruit, coffee and juices.  Stocks coffee, juice and Milk container.  Set out cold food such as sweet rolls, muffins and cereal for self service.  Warm and set out hot foods such as hash browns, French toast, etc.  Set up serving dishes, utensils, cups and other paper/china products.     

• Maintain cleanliness of breakfast area and kitchen during and after breakfast hours.   

• Take inventory of food, beverages and other supplies needed for each day.  Order or purchase food supplies as needed.  Organize and put away food orders.   

Job Duties: 

• Customer Service – Responds promptly to customer needs, requests for service and assistance.  Respond to special requests from guests.     

• Team Work – Treats people with respect.  Keeps commitments.  Upholds organizational values.  Approach all encounters with guests and employees in a friendly service-oriented manner.         

• Quality – Demonstrates accuracy and thoroughness; monitors own work to ensure quality.  Periodically restock self service food and supplies as needed.  Wash china, flatware and serving equipment and return it to storage.   

• Quantity – Meets productivity standards and completes work within a timely manner.   

• Safety and Security – Observes safety and security procedures; reports potentially unsafe conditions; uses chemicals and equipment properly.  Responsible for any assigned keys and for following key control policies.   

• Dependability – Is consistently at work and on time.  Arrives at scheduled meetings and appointments on time.  Is able to meet the demands of the industry with regard to working holidays and weekends.