Breakfast Attendant/Cook

The Breakfast attendant is responsible for providing the highest quality of service possible to guests in an efficient and courteous manner. Performs food service duties such as light cooking and heating, serving food, operating dishwashers, collecting and disposing of garbage, and stocking food inventory. Weekend coverage & mornings will be required.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Essential Duties & Responsibilities:

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service oriented manner.
• Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Service guests with all food and beverage requirements in a warm, friendly, courteous, and professional manner.
• Clear, clean and reset tables as needed.
• Provide prompt, professional, and courteous service.
• Set-up & break down of work station.
• Be familiar with the operation of the P.O.S. system.
• Greet and seat guests at appropriate tables in a timely manner.
• Ensure quality control of menus with regard to cleanliness and appearance.
• Have a complete knowledge of standards of service for receiving a room service order.
• Have a thorough knowledge of menus and current specials in all applicable departments.
• Carry out cashiering functions in closing checks and end of shift paperwork.
• Perform opening and closing procedures, and side work duties according to station rotation assignment.
• Ensures that all guest requests are promptly addressed.
• Attend meetings as required by management.
• Informs supervisor of guest comments/complaints.
• Notifies supervisor of all potential safety hazards, as well as all customer complaints.
  • Perform other duties as assigned by management.

Work Environment

This role is an onsite position and requires the employee to perform their work duties at the job site location. the employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required.

Education And/or Experience:

• Three to six months related experience; or equivalent combination of training and experience.
• Must be computer proficient in Company approved spreadsheets and word processing.
• Must be able to convey information and ideas clearly with guests of hotel and staff.
• Must maintain composure and objectivity under pressure.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence as well as dates and time.
• Ability to apply deductive skills to carry out instructions furnished in written, oral, or diagram form. Ability to problem solve with concrete variables in standardized situations.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• State Food Handling and Safety Certifications.

PHYSICAL DEMANDS:

The physical demands described here are to representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is frequently required to walk. The employee is occasionally required to stoop, kneel or crouch. The employee must regularly lift and/or move more than 50 pounds.

Breakfast Attendant/Cook