Breakfast Attendant / Food Runner

Breakfast Attendant

Job Description

Position

Breakfast Attendant

Hotel

Embassy Suites Dublin Ohio

Department

Restaurant

Reports to

Executive Chef

Job Summary

Responsible for maintaining, setting up, cleanliness, and stocking Food & Beverage items in the Restaurant. The Breakfast Attendant will be responsible for assembling and disassembling the Breakfast Buffet and doing any other side work required for the position.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Maintain cleanliness and stock levels in the Restaurant.

Make coffee; ensure drink and soda machines are stocked.

Maintain Restaurant area is clean and free of hazards at all times.

Adheres to all company policies and procedures.

Follows safety and security procedures and rules.

Knows department fire prevention and emergency procedures.

Utilizes protective equipment.

Reports unsafe conditions to management.

Reports accidents, injuries, near-misses, property damage, or loss to supervisor.

Provides for a safe work environment by following all safety and security procedures and rules.

All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).

Perform any related duties as requested by management.

Assists other Kitchen team members when needed.

Knowledge, Skills & Abilities

Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.

Basic knowledge of the English language is sufficient to understand inquiries from team members and communicate simple instructions.

Ability to comprehend and apply written product labeling instructions to safely apply products and processes within the hotel.

Ability to operate beverage equipment, e.g., coffee maker.

Physical Demands

Ability to grasp, lift, carry, move, or push goods on a hand cart/truck weighing a maximum of 40 lbs.

Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

EOE/AA/M/F/Vet Disabilities

Source: Hospitality Online