Under general supervision, restocks and replenishes food service supplies, assists wait staff and removes and resets tables.

ESSENTIAL DUTIES/RESPONSIBILITIES

Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

Resets tables in accordance with established standards in order to seat new customers as quickly as possible.

Removes full tubs from bus stations to dish washing area for cleaning, and maintains a clean, well-stocked and orderly bus station at all times in order to improve efficiency and productivity.

Retrieves cleaned dishes, glassware and utensils from the dish room and distributes to each service station in order to keep a ready supply available for restaurant use.

Sweeps restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant. Vacuums carpeting and sweeps hard floors at the end of each shift.

Retrieves clean linen from laundry department at beginning of shift and during shift when necessary, folding as specified by established standards and stocking correct par levels in the service stations. Delivers bundles of soiled linen to laundry room at end of each shift.

Retrieves requisitioned items from stockroom, ensuring requisition is complete and correct, and stocking supplies in proper places, rotating stock at all times.

Assists wait staff by refilling customers beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.

Keeps ice stations filled at all times by carrying buckets of ice from the main ice machine and pouring into individual ice stations.

Maintains a friendly, cheerful and courteous demeanor at all times.

Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES

Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES - None

JOB QUALIFICATIONS

Knowledge

Must have basic knowledge of restaurant operations.

Skills

Must have vision to observe entire room in poorly lit conditions.

Must have finger, hand and upper body dexterity to grasp, push and pull equipment, levers, controls and knobs. Must be able to bend and reach across tables and to retrieve items above head.

Must have upper body strength to continually lift and carry 30lbs throughout entire shift.

Abilities

Must have the ability to follow verbal instructions or instructions by example.

Experience 

Previous restaurant experience preferred.

Material/Equipment Used

Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer.

Continual exposure to hazardous chemicals used for cleaning.

Environment

Physically strenuous - continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dish room & kitchen) and cold (coolers & freezers).