ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

·         Promptly welcome all guests and ensure they receive responsive, professional, and gracious service at all times. Anticipate the guests’ needs and respond appropriately with a sense of urgency to maintain a productive working relationship with all guests.

·         Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other team members.

·         Facilitate the payment of guest checks by processing cash, credit cards, room charges, or special billing by taking food and beverage orders and inputting them into the POS system.

·         Responsible for recording all financial data required by accounting and control the issue and return of all guest checks.

·         Make deposits/cash drops, complete appropriate cashier paperwork/reports, balance, and secure bank.

·         Sweep floors; wipe counters; empty trash; keep side stations and storage areas cleaned and organized.

·         Ensure all machines are cleaned properly; set up to go/pick up area including filling the condiments area.

·         Maintain clean and sanitary work stations within Servsafe and GSR guidelines including but not limited to setting/resetting/cleaning tables and service counters in dining room during and after service periods.

·         Assist the kitchen in expediting the service process in order to maintain the flow of service.

·         Responsible for taking, compiling, delivering, and putting away warehouse orders.

·         Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.

·         Ensure good turnover of products by practicing proper rotation and monitoring product quality and production flow.

·         Participate in the activities of cooks and other team members involved in preparing, cooking, and presenting food in accordance with hotel productivity standards, cost controls and special needs.

·         Any other duties as assigned within the scope of this position.

 

KNOWLEDGE/SKILLS/ABILITIES

·         Ability to operate a cash register, adding machine/calculator, telephone, and credit card machine to complete guest transactions.

·         Able to identify food and beverage items and follow directions and recipes as dictated by management.

·         Deal with guests and team members in a tactful and respectful manner.

·         Ability of simple reading, writing, math, and task completion skills are required.

·         Must have the following skills: compiling, coordination, following instructions, memorization, problem solving, independent judgment, and decision making.

·         Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

·         Must be a minimum of 18 years of age.

 

EDUCATION and/or EXPERIENCE

·         Previous cashiering or food handling experience preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

 

CERTIFICATES AND LICENSES

·         Must obtain and maintain appropriate licensing with the Alcohol Awareness Card.

 

PHYSICAL DEMANDS

·         While performing the duties of this job, the team member is constantly standing, frequently walking, reaching overhead, bending over, crouching, kneeling and balancing during the duration of their shift.

·         Must be able to push/pull up to 50lbs occasionally.

·         The team member will frequently have repetitive use of both hands and occasional light and firm/strong grasping motions as well as finger dexterity.

·         Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.

·         The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

WORK ENVIRONMENT

·         Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices.

·         The noise level in the work environment is usually moderate.

·         Team Member may be exposed to slippery surfaces, fumes/odor and secondhand smoke.

·         Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.