Position Objective

Serve food and beverage items to customers in a friendly, enthusiastic, professional, and timely manner while adhering to the Food & Beverage culture and vision in alignment with core values.

Essential Job Functions

• Serve food and beverage items, clear tables, and return equipment to their respective areas.
• Retrieve reusable food items and place them on a designated queen, as provided.
• Ensure service corridor safety by transporting equipment properly and attending to spills and breakage immediately.
• Gather all necessary equipment for functions and maintain a clear, immaculate service corridor.
• Assist in moving tables and chairs as assigned.
• Inform the supervisor of any problems or complaints.
• Handle all equipment responsibly, including the "Big 4" items and props, ensuring proper storage after use.

• Must be 18 years of age or older.
• High school diploma or GED preferred; or one to three months of related experience and/or training; or equivalent combination of education and experience.

• Proficient in speaking, reading, writing, and understanding the primary language(s) used in the workplace.
• Good communication skills, both verbal and written.
• Knowledge of table service standards, appropriate table settings, and service ware.
• Ability to describe menu items and methods of preparation.
• Capability to apply common sense in following instructions provided in written, oral, or diagram form, and to address problems involving several concrete variables in standardized situations.

• Must be able to stand and exert well-paced mobility for up to 6 hours.
• Ability to maneuver in limited spaces and perform tasks such as bending, stooping, squatting, and stretching.
• Regularly lift trays or food items weighing up to 30 lbs and push/pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability, and visual acuity.
• Effective communication is necessary for interactions with guests, supervisors, and colleagues.
• Ability to work effectively in a stressful environment, handle customer interactions, and accept constructive criticism.
• Must adapt to frequent activity changes and cope with interruptions.

• Ability to work effectively in a stressful environment and manage interactions with customers and supervisors.
• Flexibility to change activities frequently and cope with interruptions.