Transport and clean cooking utensils and service ware in order to provide cooks, bussers and food servers with the appropriate equipment for guests’ dining experience. Also requires cleaning of physical surroundings.

Responsible for managing the kitchen staff and ensuring that all food preparation meets quality and safety standards. This also includes overseeing the cooking process, checking inventory, light cleaning, and maintaining equipment. Must also have a good understanding of the menu and be able to assist in creating new dishes. Also responsible for scheduling and training new staff members.

​

Responsible for positive experience of guests while maintaining the quality standards of the restaurant and superior customer service.

Service of food and/or beverages to include the order-taking and delivery of any food and/or beverage items.  This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

 Responsible for managing all aspects of the restaurant’s operation. They manage a team of restaurant employees including servers, bartenders, hosts, and food preparation staff. They ensure customers receive excellent service and great food, and that they have a memorable quality experience.

Responsible for the safeguarding of hotel property, assets, guests, visitors and employees.

Set up and clear tables, stock all service stations and assist food servers with table service to ensure total guest satisfaction.

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Acts as a cashier for the bar area.

Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen.