FUNCTION:
Will assist with setting up private banquet areas, the serving of food & beverages to guest and collecting money. Attends all wait staff meetings on a monthly basis. Keeps dining areas and kitchen areas clean, organized and sanitized. Promotes monthly dining room and bar specials as well as other departments of the lodge. Assures efficient service and high quality food. Encourages positive and professional attitudes, motivation’ team work and product knowledge in the dining room. Takes initiative to look for special items that need to be done without having them assigned such as setting up banquet rooms, straightening linen and taking worn pieces out of inventory, checks for skirting that needs to be folded, hung and washed, organizing and cleaning drawers or shelves in kitchen area.
WORK PERFORMED
1.Prepares for guest’s arrival in dining room or for private parties:
Arrives to work on time in proper uniform. Punching in no more than 5 minutes early.
Knowledge: Know schedule, uniform requirements and time clock guidelines. Understands attendance policy.
a. Rearranges tables and chairs as necessary and sets tables with proper condiments and table settings.
b.Reviews menu with attention to special orders (e.g. tortes) and form of payment (e.g. separate checks, one check, banquet bill, etc.)
c.Decorates area as directed.
d.Reviews day’s activities or functions by checking in with hostess or banquet coordinator.
Checking in with Hostess or Banquet Coordinator at beginning of shift
Knowledge:Know schedule and what area you’ll be working in. Know H/H & Banquet staff
e.Checks and stocks service areas in the kitchen.
f.Checks table set-ups and cleanliness of items.
Find and check over section, making sure it’s presentable with condiments in proper place, place settings aligned with chairs and straight
g.Cleans up and puts away items used and not left behind for others to clean up.
2.Serves dinners and beverages to guests and collects payment:
a.When a party has been seated, greets guests or acknowledges their presence within one minute promotes the menu, then takes bar and other beverage orders, specials and serves them. Suggests beverages and appetizers. Removes extra settings. Suggestively sell or offer a dessert or after dinner cocktail or coffee
b.Takes dinner orders, is familiar with preparation of meals, answers questions regarding items, suggests special appetizers, soups, salads and beverages in order to assist guest.
c.Enters order on Digital Dining.
d.Serves dinners according to procedures outlined in training manual, refills beverages and water glasses as necessary.
e.Clears table.
f.Takes dessert orders and serves dessert.
g.Total’s check(s), confirms with the guest amount given to pay the check or gets appropriate information for room charging. Or gets guest’s credit card.
h.Delivers payment to cashier, returns change, receipt and/or credit card information to guest on tip tray.
i.Clears table and takes dishes to dish-tank, sorting out glasses, silver and glassware accordingly, throws away plastic and does NOT leave them in the dish-tank. Is careful not to break items by throwing them on counters. Avoids spilling liquids where others may slip and fall, etc.
j.Resets tables for next guest.
k.Administers all sales of alcoholic beverages in accordance to the Laws of Michigan and the policies of the Bavarian Inn Lodge. Does not serve “obvious” intoxicated persons. Checks all ID’s for legal drinking ages.
m. Stacks trays in a safe manner to avoid injury and unloads trays in a manner to avoid breakage
n. Looks for deficiencies that others or new employees may have in providing efficient service and brings items to their attention in a helpful manner.
3.Assists in the upkeep and cleanliness of all areas:
a.Clears all tables, sanitizes and resets them. Assists all other employees who need to keep dining areas attractive.
b.Changes linens, sets up tables, folds napkins, changes sugar bowls, wipes salt and peppers, wipes table tents down, wipes off booths and chairs to prepare for the next party.
c.Vacuums floors in dining areas thoroughly by moving table and chairs, cleaning out the vacuum so it has proper suction, sweeping debris out from hard to reach areas.
d.Wiping off the breakfast buffet table, sweeping the tile, and mopping the tile after breakfast is done.
4.Promotes our facilities to increase sales and spread good will. Example: mentioning Happy Hour, entertainment, gift shop, fun center, etc.
5.Maintains thorough knowledge of area facilities and attractions in order to answer guest inquiries.
6.Makes conversation with parties when other duties at all tables are serviced, promotes activities and other areas of the Lodge and Bavarian Inn Restaurant. Communicates suggestions or comments the guest may have to the Supervisor.
7.Assists in maintaining a clean and sanitary work area at all times by following checklists, cleaning and organizing work areas, drawers and shelves, using common sense and proper storage and as directed by others. Follows all the requirements for personal cleanliness. Passes on the standards to fellow employees by promoting a sanitary environment, practicing good hygiene and setting examples for others to follow.
8.Will ask for assistance when needed to maintain service levels. Assists new EE with training questions they may have
9.Maintains thorough knowledge of menu items, beverage items and prices to answer questions and help the guests with their selections and assist new employees with training or questions they may have.
10.Able to work host/hostess shifts as needed for the dining room.
11.Able to work nearly forty hours per week and a variety of shifts.
12.Works in a safe manner at all times and eliminates or reports unsafe conditions to those responsible for that particular area when necessary (e.g. tray jacks, loading trays, spills, etc.). Teaches new employees how to work in a safe manner as well.
13. Provides exceptional service to the guest on a daily basis. This is done by having a desire to make others happy, having a positive attitude, being the best you can at this job and anticipate your guests’ needs and expectations.
14. Attends monthly departmental meetings.
15. Always treats guest and employee safety as the Highest Priority.
16. Performs other duties as assigned or directed.
