DESCRIPTION:

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet.

DUTIES:

• Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
• Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
• Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course
• Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
• Resets vacated tables according to the procedures stated in the RCSH training materials.
• Communicates to the service staff any requests or needs of the guest.