Breakfast Attendant

Job Title: Breakfast Server

Department: Food and Beverage

Supervisor: Food and Beverage Manager/Director/Restaurant Manager

Summary

Prepare breakfast area for hotel guests while greeting and servicing them in a friendly manner consistent with hotel, brand, and company standards.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Set up the buffet or breakfast before guests begin arriving. Displays the food and beverages in an organized and attractive manner.
• Frequently check buffet and/or food displays for low food supply. Efficiently replenishes with food, beverages, and/or supplies as needed.
• Fill beverage and ice dispensers.
• Maintains cleanliness of buffet or breakfast area throughout the morning by reorganizing and tidying food area as necessary.
• Removes used plates, utensils, napkins and/or cups as necessary from tables.
• Remove and dispose of leftover food at end of breakfast shift.
• Cleans buffet or breakfast area according to established standards.
• Ensures inventory is fully and properly restored prior to the end of shift.
• Perform side work as required by assignment.
• Maintain clean service areas.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

One to two years’ experience in food and beverage service or hotel preferred but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.

Certificates, Licenses, Registrations

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand for extended periods, walking, pushing, bending and reaching, stooping, kneeling, or crouching. The employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc. The employee must occasionally lift and/or move up to 50 pounds.