Job Details

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.