SUMMARY

Responsible for coordinating service stations and providing customers with quality service.

PRIMARY RESPONSIBILITIES

1. Greet guests and provide them with menu information, including preparation techniques, specials and wine pairings.


2. Communicate with dining room and kitchen


3. Take food and drink orders using appropriate


4. Ensure all items are prepared and served


5. Process guest orders in a timely and accurate


6. Observe customers to ensure


7. Serve food and beverages according to standard


8. Total bill and accept


9. Assist bus people and host/hostess.


10. Stock station and perform assigned side

ADDITIONAL RESPONSIBILITIES

AII other duties as assigned.

Breakfast

1. Stock back wait station - cups, cocoa, ice, coffee, coffee filters, etc.


2. Fill and wipe off syrup jars, stock jelly, butters and creamers


3. Wipe off and fill cheese shakers, crusted peppers


4. Wipe down counters, juice machine, and clean toast station Lunch


5. Hokie floors, straighten chairs


6. Wipe down and fill salt and peppers shakers, stock teas


7. Fill caddies, ketchups, mustard, crusted peppers, salt and pepper and napkins


8. Cut lemons, fill ice, stock carry-out boxes

Dinner

1. Tear down and clean pop machine


2. empty and clean coffee and tea machines, clean juice and coco machine


3. stock front wait station- straws, cups, lids etc. wipe off all serving trays


4. fill all coffee grinders with beans, clean espresso machine if host is not

KNOWLEDGE AND SKILL REQUIREMENTS

1. Prefer at least one year of fine-dining serving


2. Must be able to speak, read and understand primary language(s) of work

3. Must be able to perform simple math


4. Must be able to move quickly and stand for up to four hours at a


5. Must be able to lift trays of up to 25


6. Must have customer service

WORKING CONDITIONS

High noise levels, hot, must be able to lift 25+ pounds.