Employee Dining Room Attendant

OVERVIEW/BASIC FUNCTION:

Plan, prepare, set up and provide quality service in all areas of food service including, but not limited to menu items, line specials, displays/ presentations of appetizers, entrees, side dishes, sauce, stock and sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain complete knowledge of Employee Dining Room capacity, hours of operation, proper table set-up.

• Maintain complete knowledge of all menu items, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.

• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

• Maintain complete knowledge and comply with all policies/service procedures.

• Complete opening side duties as assigned:

1. Check quality and amount of all stock and supplies using checklist.
2. Prepare napkins.
3. Requisition all necessary supplies and transport from storeroom to Employee Dining Room.
4. Set tables according to service standards.
5. Set up all condiments (butter, jellies, syrups, juices) and beverages (tea-coffee) according to service 

  standards.

1. Ensure a sufficient supply of all silverware, glassware and chinaware for service.
2. Prepare display of all cold food items (cereals, fruits and salads).
3. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.

• Assist employees with food & beverage, engage in “small talks”.

• Anticipate employees needs, respond promptly and acknowledge all employees, regardless if busy and whatever time of day.

• Maintain positive employee relations at all times.

• Be familiar with all hotel employees to overview the flow of people accurately.

• Handle employee complaints and always bring them to the concerned departments.

• Monitor and maintain cleanliness, sanitation and organization of assigned areas.

• Clean and reset tables immediately after employee departs.

• Remove any left wares from tables as assigned and transport to dishwashing area.

• Complete closing side duties:

1. Properly store all reusable goods.
2. Breakdown all goods as specified in departmental standards.
3. Clean all equipment as assigned in the side duties.
4. Restock items for next service.
5. Remove all dirty linen if any.
6. Stock all condiments.
7. Reset tables for next meal period.

• Complete all closing reports as assigned.

• Exhibit a friendly, helpful and courteous manner when dealing with all employees.

• All other duties as required.

• To maintain and comply with brand and LQA standards 
• To continuously support direct supervisor assuring service complies with Brand and LQA standards 
• To assure the knowledge of both brand and LQA standards 
• Take ownership to represent the brand by applying brands standards at every occasion 
• All other duties as required.

QUALIFICATIONS:

• Experience:                          No previous experience is required.

• Education:                          High school diploma.

• General Skills:                       Must be able to perform job functions with attention to detail, speed and 

accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills:                   Ability to understand guests service needs; ability to be well organized, maintain 

concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell restaurant menu items, beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination and timing while serving orders quickly; ability to exert physical effort in transporting food and beverage guests; ability to endure abundant physical movements throughout the work areas.

• Language:                            Required to speak, read and write English.

• Physical Requirements:          Must be able to exert physical effort, endure various physical movements 

throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications:     None required.