Job Duties:
The worker must clarify the instructions for station setup and side work. This includes ensuring supplies are stocked in the stands, pitchers are filled with ice water continuously, rolls are received and placed in warmers, and any other duties assigned by the restaurant manager or captain. Pre-set breadbaskets with napkins, pick up linen, check off and collect storeroom supplies, and set tables with clean, pressed linen, china, silver, and glassware. Ensure furniture and floors are clean and arranged properly, assist servers during meal service, remove extra settings, pour water, and serve rolls and butter as specified.
Special Requirements:
The worker must demonstrate flexibility in scheduling, including being available on all holidays and weekends. Dependability is essential, along with maintaining a clear table of dirty dishes, silverware, glassware, and linens. The worker should be able to work split and straight shifts, be willing to cross-train, and be scheduled in any dining outlet at the resort. The worker must also possess the ability to perform tea service, obtain necessary certifications such as ABC and ServeSafe, and take ownership of situations to ensure guest satisfaction. The worker should feel empowered to resolve guest issues, possess knowledge of appropriate verbiage for a fine dining setting, and be receptive to direction and coaching. A minimum age of 16 years, and the physical ability to stand, walk, coordinate hand-eye movements, and carry or lift 15 to 20 pounds are also necessary. Must have basic English skills