F&B Support

Job Description

Job Description

POSITION SUMMARY

The Food and Beverage Support team is responsible for cleaning and maintaining restaurant/ kitchen, preparing food products, set-up of food service outlets and service of menu items to the guest. Specifically, the Attendant will bus tables, stock restaurant items, wash dishes, prep/serve food items, and assist kitchen staff as needed.

EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS

• Must possess excellent customer service skills
• Able to work effectively in a team environment
• Must be able to lift 30 pounds.
• Previous kitchen experience preferred
• Food service experience preferred
• Ability to communicate effectively with co-workers, managers, and guests

CONTACTS

• INTERNAL: Employees and management staff from all departments.
• EXTERNAL: Resort Guests

ESSENTIAL DUTIES & RESPONSIBILITIES

• Maintain cleanliness and sanitation standards in Food and Beverage outlets (in both public and non-public areas)
• Wash dishes
• Bus and wipe down tables
• Assist cooks and other kitchen staff when needed
• Maintain a clean and safe work area.
• Provide excellent and efficient guest service
• Set up and stock the service station for daily operation.
• Serve pre-cooked menu items to order
• Assist in storing food inventory in its proper storage location
• Assist cooks with tasks as needed
• Maintain quality, consistency, and portion standards of all food served
• Maintain strict food safety and food sanitation standards
• Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each day’s service
• Clean the cook equipment on a regular maintenance schedule
• Develop and maintain positive communication and teamwork with co-workers and managers

MARGINAL DUTIES & RESPONSIBILITIES

• Set the example by actively contributing to department and company goals.
• Clarify expectations and seek additional training as needed.
• Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.
• Develop and achieve departmental/company goals and controls. Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.