SUMMARY:

Restaurant Attendants are the eyes and ears of the kitchen, and are expected to communicate important information between the expeditor and service team on the floor. Restaurant Attendants are responsible for ensuring that every dish makes it from the kitchen to the guest quickly and carefully. Restaurant Attendants confidently deliver tableside descriptions of every dish on the menu and have enough knowledge of the restaurant’s ingredients and cooking techniques to answer follow-up questions from guests.

RESPONSIBILITIES:

Running all food, savory and pastry from the kitchen to the dining room, bar, patio or private rooms.

• Serves as the middleman between the kitchen and dining room team. Assists Servers and Hosts when specifically requested.
• Delivers food from the kitchen to the assigned tables.
• Assists with clearing and setting tables in accordance with all sanitation and restaurant standards.
• Transports dirty tableware from the dining room to the dish drop area and sorts accordingly.
• Communicates timing information to the expeditor and service team so that the kitchen can better anticipate fire times and the service team can better prepare for bringing out dishes.
• Describes dishes confidently and accurately to every guest at every table.
• Conducts oneself in a professional manner with the awareness that all actions and communications are within guest view.
• Maintains an organized and fully stocked side stand within each shift.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Maintains communication and teamwork with all co-workers and supervisors.
• Responds immediately and graciously to guest service issues and report the situation to the appropriate Server or Manager on Duty.
• Maintains an acceptable appearance for station and surrounding area.
• Responsible for special cleaning projects i.e., dusting, polishing, scrubbing walls, as determined by weekly schedule.
• Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to think and communicate clearly, organize and prioritize under pressure.
• Ability to move quickly and gracefully throughout the dining room.
• Confidence in communicating with guests.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Ability to maintain excellent attendance and punctuality.

PHYSICAL DEMANDS:

• Ability to walk and stand throughout an eight-hour shift.
• Ability to lift, balance and carry large, oval dining room service trays.

EXPERIENCE:

• Previous restaurant serving and/or customer service experience.