ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Greet guests with an upbeat and friendly manner, deliver food as ordered to guests in a timely and efficient manner.
• Anticipate needs, and provide any additional items guests require to enjoyably consume their food including silverware, plates, condiments or any other items as needed.
• Assist the Chef on duty and kitchen staff in the garnishing, arranging and proper presentation of food according to guest specifications or the menu guide.

• Responsible for full knowledge of all menu items, ingredients, and prices, including beverage.
• Demonstrate a thorough knowledge of the sequence of service and follow it at all times.
• Handle guest checks according to internal hotel policy.
• Follow departmental rules to ensure safety, cleanliness and guest satisfaction.
• Monitor all tables in station to be sure that they are maintained in a neat and orderly fashion.
• Make every possible effort to approach every table within two minutes.
• Maintain teamwork with other team members at all times.