SUMMARY

Responsible for coordinating serving stations and providing customers with quality service.

PRIMARY RESPONSIBILITIES

1. Greet guests and provide them with menu information, including preparation techniques, specials, and wine pairings.
2. Communicate with dining room and kitchen personnel.
3. Take food and drink orders using appropriate procedures.
4. Ensure all items are prepared and served accurately.
5. Process guest orders in a timely and accurate fashion.
6. Observe customers to ensure satisfaction.
7. Serve food and beverages according to standard procedures.
8. Total bill and accept payment.
9. Assist bus people and host/hostess.
10. Stock station and perform assigned side duties.

ADDITIONAL RESPONSIBILITIES

All other duties as assigned.

Breakfast

1. Stock back wait station - cups, cocoa, ice, coffee, coffee filters, etc.
2. Fill and wipe off syrup jars, stock jelly, butters and creamers
3. Wipe off and fill cheese shakers, crushed peppers
4. Wipe down counters, juice machine, and clean toast stations

Lunch

1. Sweep floors, straighten chairs
2. Wipe down and fill salt and peppers shakers, stock teas
3. Fill caddies, ketchups, mustard, crushed peppers, salt and pepper and napkins
4. Cut lemons, fill ice, stock carry-out boxes

Dinner

1. Tear down and clean pop machine
2. empty and clean coffee and tea machines, clean juice and coco machine
3. stock front wait station- straws, cups, lids etc wipe off all serving trays
4. fill all coffee grinders with beans, clean espresso machine if host is not working.

KNOWLEDGE AND SKILL REQUIREMENTS

1. Current state Food Handler certification or willingness to obtain.
2. Current BASSET certification or willingness to obtain.