Restaurant Server AM

Breakfast Host

Classification: Nonexempt
Department: Food and Beverage
Reports to: Gallery Host Supervisor, Assistant General Manager
Subordinates: None

Summary

Operate the functional areas of The Gallery Kitchen. Ensure the operational abilities of the breakfast experience by preparing for, maintaining, and recovering from various activates and functions of the kitchen while ensuring excellent guest service.

Essential Functions

• Attends all training; including safety training and standard operation procedures as directed by management.
• Arrives at work in a timely fashion in accordance with the posted schedule.
• Abides by established uniform guidelines.
• Practices efficient and effective procedures.
• Reads and understands English to comply with function directions.
• Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.
• Maintains a “can do” and “guest first” attitude at all times.
• Reports any maintenance issues to the front desk. Completes maintenance slip when necessary.
• Operates kitchen equipment such as ovens, fryers, and flat top grill.
• Portions uncooked and cooked foods according to portion standards.
• Heats, cooks, and cools all foods according to health department standards.
• Prepares simple dishes, dressings, and food according to directions. Prepares enough back-up to successfully get through service.
• Ensures proper temperature is maintained for all hot and cold foods.
• Avoids cross contamination at all times. Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.
• Responds promptly to any guest request for service.
• Reports and resolves guest complaints regarding food service or quality.
• Assists in bussing tables.
• Maintains the buffet and cooler areas when needed.
• Makes sure all left-over food is properly labeled and packaged before being stored.
• Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.
• Keeps buffet and kitchen areas clean and well organized.
• Assists with the clean-up of the kitchen post service including dishes and equipment. Washes pots, pans, glassware, and flatware as required.
• Wipes all kitchen food prep areas and cutting boards; sanitizes daily.
• Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods as needed.
• Maintains proper sanitation of rags and cleanliness of hands at all times.
• Sweeps and mops kitchen and buffet area floors as necessary.
• Cleans all floor drains in kitchen and prep areas as needed.
• Cleans all refrigerators, freezers, and walk-ins in the kitchen and prep areas.
• Keeps all refrigerators and freezer gaskets clean at all times.
• Segregates and removes trash and garbage and places it in designated dumpsters.
• Notifies GM/ordering manager of limited food and supply inventory.
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.
• Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.
• All other duties assigned.

Competency

To perform the job successfully, an individual should demonstrate the following competencies:

• Problem Solving – Identifies and reports problems in a timely manner
• Customer Service – Responds promptly to customer needs; Responds to requests for service and assistance
• Interpersonal – Maintains confidentiality
• Oral Communication – Responds well to questions
• Team Work – Contributes to building a positive team spirit
• Diversity – Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment
• Organizational Support – Follows policies and procedures for including, but not limited to, dress code policies, cell phone, and social media
• Adaptability – Able to deal with frequent changes, delays, or unexpected events
• Attendance/Punctuality – Is consistently at work and on time
• Dependability – Responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan
• Initiative – Asks for and offers help when needed
• Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently
• Professionalism – Treats others with respect and consideration regardless of their status or position
• Quality – Demonstrates accuracy and thoroughness; Applies to feedback to improve performance; Monitors own work to ensure quality
• Quantit