Dining Room Attendant

Full Time Hogansburg, NY, US

Salary: $16.00 Annually

Job Title:
Employee Dining Room Attendant

Department:
Food and Beverage

Reports To:
Food & Beverage Manager

FLSA Status:
Non-Exempt

Starting Rate: $16.00 per hour

SUMMARY :
The Employee Dining Room Attendant plays an important role in ensuring the employee dining room is organized and clean. The successful candidate must be able to multi-task, follow directives, while performing tasks with speed and accuracy. They will ensure that the EDR is fully stocked with food, condiments and dinnerware; especially during high volume periods and immediately before their shift ends.

The candidate will be expected to work in harmony with their co-workers, their Supervisor(s) and Food Production Kitchen staff to ensure that food in the EDR remains plentiful, presentable and fresh. They are also required to maintain a clean and neat environment at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Exhibits a friendly, helpful and courteous manner when dealing fellow Associates and the public.
• Reviews daily recipes and menus with the Food Production Kitchen staff thru communication to become aware of ingredients or changes if questioned during shift.
• Pass on any and all helpful information to the next EDR Attendant coming on shift to ensure consistency between shifts.
• Conducts daily cleaning duties according to the EDR shift expectations and F&B Standard Operating Procedures to maintain a clean and neat environment and more importantly, to prevent cross contamination essential to keeping food safe to eat.
• Restocks all food items, condiments, refreshments, dry goods, paper and cleaning supplies in the E.D.R. dining room, storage area, all refrigerators, freezers and coolers.
• Ensures that all equipment is in good working order. If not, contact appropriate Supervisor or Facilities personnel of any breakdown as soon as possible.
• Maintains First In, First Out (FIFO) rotation method of storage for all perishable food items.
• Required to label and date all food products to ensure FIFO procedure is followed.
• Ensures all Safe Food Handling Procedures are followed.
• Maintain passing scores in Seven Guest Services Standards on a monthly basis.
• Aware of promotion and events sponsored by AMC.
• Attend all participate in any recommended training sponsored by the AMC and or the F&B Department
• Other duties as assigned by Management.

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 to successfully complete the essential duties of the position with or without reasonable accommodation. Safety training is required as part of the training.

Minimum Qualifications: High School Diploma or equivalent. Prior knowledge of food handling preferred. Three to six months related experience and/or training or equivalent combination of education and experience.

LANGUAGE

SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

MATHEMATICAL

SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job with or without reasonable accommodation. While performing the duties of this job, the associate is regularly required to stand and walk for long periods of time;
Required to push carts loaded with either clean or dirty dishware or food items back and forth to the Production Kitchen area. Use on a daily basis of hands, bending, crouching and lifting and move 10-25 lbs. regularly and occasionally up to 50 lbs.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job with or without reasonable accommodation. The Associate may also be exposed to wet/or…