Number 3 Waithelp* (Full Time)

Division:  FB Restaurant (FBR005)

Band 1U

MKR Waithelp*

Primary Responsibilities:  

 Responsible for proper setting of tables.  Serve food/meals and/or beverage to patrons according to established procedures.  Perform tasks necessary to insure good service.  If necessary, assist in clearing tables.  Take orders for food/meals and beverage.  Adhere to applicable liquor laws.  Observe patrons to fulfill any additional requests and to perceive when meals have been completed.  Total bill and accept payment.  May assist in keeping supplies stocked at his/her station and assist service attendant in routine service when necessary.  Able to make wine recommendations for menu items.  Each dining room may require additional skills.  

Essential Duties:

• Set-up dining room and is responsible for proper setting of tables.
• Welcome and greet guests in a friendly manner, personalizing the service.
• Take food and beverage orders, explain menu items if needed.
• Input all food/beverage orders in the resort’s POS system.
• Follow County regulations and hotel policies in serving alcoholic beverages.
• Perform all side duties; making coffee, stocking stations, etc.
• Able to answer questions regarding wine selection and make recommendations.
• Present check to guests and accept and process payment following procedures.
• Recognize and appropriately respond to irate patrons; contact manager on potential problems.
• Remove dirty dishes, linen silverware, glassware from tables and transport to dishwashing area; reset tables.
• Consistently perform tasks as specified on sequence of service standards and SOPs.
• Serve food and beverage orders in a timely manner and according to standards.
• Perform other related duties as assigned or required. 

Other Duties:

• Recommend the resort’s restaurants ad facilities to guests.
• Keep work area and dining room clean and orderly; pick-up rubbish, wipe up spills, etc.
• Pick-up and stock linen and other supplies.
• Suggestive selling and upselling of menu items and wine.

Working Conditions: 

• Indoors in a specific restaurant (s).
• Outdoor venues in all types of weather. 

Work Hours:

• Able to work shift and days determined by the Restaurant Manager
• Able to work more than 40 hours per week when needed 

Equipment Use:

• Proficient in the use of the resort’s POS system.
• Coffee makers, toasters, espresso machine, wine key
• Carts and wagons  

Mental and Physical Demands:

• Able to multi-task and organize workload
• Able to stand, walk, bend and reach during most of shift.
• Lift and carry up to 25 lbs
• Push and pull up to and over 50 lbs
• Able to manage stressful and challenging situations when dealing with guests 

Communication Demands:

• Able to communicate verbally with employees, managers and guests
• Able to communicate over the phone 

Minimum Qualification Requirements:

• Department of Health TB test clearance
• Read and write to perform job duties
• Must be pleasant, friendly and smiling
• Must be at least 18 years of age to serve and sell alcoholic beverage
• Must be trained in “responsible alcohol service” within 30 days of hire. *