Breakfast Attendant

Position Summary: As the Breakfast Attendant, you are responsible for breakfast preparation and cleanup, while ensuring guest satisfaction. You must perform all Breakfast Attendant duties in accordance with the Company's policies and procedures. Responsibilities: Reports to: The F&B Manager. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Offers courteous and sincere hospitality at all times. Understands what is meant by “good guest service”. (Provides the public with uniform, consistent, efficient, courteous, high-quality service in addition to a clean hotel and grounds.) Answers questions about the hotel and community, is knowledgeable about the location of attractions, restaurants, and shopping, and answers complaints or concerns from guests. Is part of the hotel’s security team and is responsible for immediately reporting, orally or in writing, any potential safety or security hazards to the immediate supervisor. Prepares all food in accordance with specified cooking instructions. Must obtain any food safety or other certifications required by the local public health authorities. Maintains the cleanliness of the floors, furniture, counters, freezers, refrigerators, workstations, and work area in the breakfast room and breakfast (food) preparation area. Cleans and sanitizes all food display containers, trays, plates, etc. Stores food products in a safe and clean storage area in an orderly manner. Monitors and adjusts the temperature of the refrigeration equipment to maintain the freshness of the food products. The refrigerator should be 36-38°F (2-3°C), and the freezer should be 0° F (-18°C). 10. Documents information for temperature logs and usage paperwork (if applicable). Uses the first–in, first–out inventory method to prevent spoilage of food products. Removes food products that are not fresh from inventory and places those food products in the waste receptacle (dumpster). Uses plastic gloves and a hair net when restocking food items. Hands must be washed frequently to avoid contamination of food products. Places food items in appropriate containers for serving food to guests and keeps containers fully stocked during breakfast hours. Makes coffee, supplies, and cleans the coffee counter/breakfast area. Restocks food and other containers used in the breakfast area. Provides the manager with a list of inventory and items that need to be ordered. Is responsible for locking the breakfast preparation area and the breakfast room (if applicable) after breakfast hours. Reports any problems, orally or in writing, concerning guest relations, maintenance, and food product quality and freshness to the immediate supervisor on a daily basis. Takes all breakfast waste to the garbage dumpster daily. Is responsible for being aware of any changes in hotel operations or policies. Complies with BBP, OSHA, and HazCom 2012 standards. Knows the potential hazards of any chemicals used and the proper personal protective equipment required. Uses personal protective equipment as directed by Safety Data Sheets. Performs general cleaning in the public areas, such as the lobby and the vending areas of the hotel. Cleans, sanitizes, and stocks the public restrooms. Washes windows/blinds in the breakfast area and the food preparation area as needed. Physical Demands: 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. To perform the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms to heights up to 72 inches. The employee is required to frequently walk up and down stairs, bend to the floor, lift, push, and pull weights up to 50 pounds. Scrubbing involves repetitive pushing and pulling with hands, arms, elbows, and shoulders. Scrubbing also involves extensive bending, stooping, and kneeling. Qualifications: • Reliable • Flexible • Dependable Compensation: $17 hourly

• Reports to: The F&B Manager.Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Offers courteous and sincere hospitality at all times. • Understands what is meant by “good guest service”. (Provides the public with uniform, consistent, efficient, courteous, high-quality service in addition to a clean hotel and grounds.) • Answers questions about the hotel and community, is knowledgeable about the location of attractions, restaurants, and shopping, and answers complaints or concerns from guests. • Is part of the hotel’s security team and is responsible for immediately reporting, orally or in writing, any potential safety or security hazards to the immediate supervisor. • Prepares all food in accordance with specified cooking instructions. • Must obtain any food safety or other certifications required by the local public health authorities. • Maintains the cleanliness of the floors, furniture, counters, freezers, refrigerators, workstations, and work area in the breakfast room and breakfast (food) preparation area. • Cleans and sanitizes all food display containers, trays, plates, etc. • Stores food products in a safe and clean storage area in an orderly manner. • Monitors and adjusts the temperature of the refrigeration equipment to maintain the freshness of the food products. The refrigerator should be 36-38°F (2-3°C), and the freezer should be 0° F (-18°C). 10. • Documents information for temperature logs and usage paperwork (if applicable). • Uses the first–in, first–out inventory method to prevent spoilage of food products. • Removes food products that are not fresh from inventory and places those food products in the waste receptacle (dumpster). • Uses plastic gloves and a hair net when restocking food items. • Hands must be washed frequently to avoid contamination of food products. • Places food items in appropriate containers for serving food to guests and keeps containers fully stocked during breakfast hours. • Makes coffee, supplies, and cleans the coffee counter/breakfast area. • Restocks food and other containers used in the breakfast area. • Provides the manager with a list of inventory and items that need to be ordered. • Is responsible for locking the breakfast preparation area and the breakfast room (if applicable) after breakfast hours. • Reports any problems, orally or in writing, concerning guest relations, maintenance, and food product quality and freshness to the immediate supervisor on a daily basis. • Takes all breakfast waste to the garbage dumpster daily. • Is responsible for being aware of any changes in hotel operations or policies. • Complies with BBP, OSHA, and HazCom 2012 standards. • Knows the potential hazards of any chemicals used and the proper personal protective equipment required. • Uses personal protective equipment as directed by Safety Data Sheets. • Performs general cleaning in the public areas, such as the lobby and the vending areas of the hotel. • Cleans, sanitizes, and stocks the public restrooms. • Washes windows/blinds in the breakfast area and the food preparation area as needed.Physical Demands: 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. To perform the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms to heights up to 72 inches. The employee is required to frequently walk up and down stairs, bend to the floor, lift, push, and pull weights up to 50 pounds. Scrubbing involves repetitive pushing and pulling with hands, arms, elbows, and shoulders. Scrubbing also involves extensive bending, stooping, and kneeling.