RFI response
“Setting up the dining areas” – this consists of checking under tables and in chairs for any debris, and using a vacuum or broom/dust pan if needed, wiping crumbs off chairs and booths in dining room, checking all table bases for cleanliness, wiping down server trays, replenishing marking trays, filling water containers, polishing glassware, plateware, and silver ware using a polishing rag, making silverware set-ups, restocking server stations with rollup, glassware, and plateware, placing silverware set-ups, glassware, and bread and butter plates on table, checking salt and pepper shakers on table and refilling if needed, and making sanitation buckets for cleaning. In a buffet setting, Food Servers will clean chafers using stainless steel polish and a towel, fill chaffing dishes with hot water using a pitcher for hot water, placing sternos underneath and lighting with a lighter, placing serving utensils, plates, and bowls in buffet area, and placing buffet labels out in holders. “Opening and closing duties as assigned by management.” – Opening duties consist of stocking hand and toe warmers and water bottles in bathrooms and by host stand, turning music and lights on, sweeping and mopping, brewing coffee and filling hot water container, stocking beverage, beer, and wine, making sure condiments are full and wiped down, cutting lemons and limes using a cutting board and knife, restocking supplies such as cups, dairy items, and hand warmers, turning on and filling up bread warmer, and checking over dates on all supplies in server station. At restaurants, Food Servers will need to remove snow with a shovel if needed and set up ski racks on the snow, starting the fireplace using a paper and lighter, and remove ash from the fireplace using a small shovel and bucket. Closing duties consist of taking out garbage, cardboard, broken glass, and linens, dumping hot water and coffee, cleaning hot chocolate machine, refilling coffee beans, and cleaning espresso machine, wiping down server station and checking if it needs to be restocked, sweeping, mopping, polishing glassware and silverware, bussing and resetting tables, checking condiment caddies, checking the heaters are on, cleaning drip trays under beverage machines, cleaning soda machine, dumping and rinsing coffee and tea urns, turning off and cleaning soup cup warmer, restocking roll ups, pulling ski racks up on the deck, and turning off music and lights. Original
Food Serverswill be responsible for following all F&B standard operating procedures, following all F&B sequence of service standards to include greeting customers, setting up the dining areas, taking and placing orders, presenting menus, assisting and guiding members and guests to select food and/or beverages, relaying all allergies, dietary restrictions, and special requests to the culinary team, carrying trays and plates, serving food and beverages, cleaning and clearing tables, and performing opening and closing duties as assigned by management. Food Servers are frequently required to lift up to 40 pounds. Schedule: 40 hours per week, with additional hours available during peak times, including OT. Work schedule can vary and can include morning, evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Work hours will vary by location, which can be early morning, morning, afternoon, evening or late evening. Example shifts: 11:00am – 7:00pm, 2:00pm – 10:00pm, or 4:00pm – 12:00am. Shift hours may vary. See job description for additional information.