Dining Services - Server

Lake Huron Woodsmid

RetailRestaurant Server

0 views0 saves0 applied

Apply Now

Quick Summary

Key Responsibilities

Presbyterian Villages policies and procedures. Safety policies and procedures. Federal, state and local regulations. 16. All other duties as assigned

Requirements Summary

High School Graduate, General Education Degree (GED) or currently enrolled in program if under 18. Experience: No prior experience necessary Computer Skills: Must be able to operate a computer.

Technical Tools

RetailRestaurant Server

Perform a variety of tasks related to food service department including the greeting residents and guests, and service and clean-up of dining area.

Responsibilities

~2 min read

→Greet guests warmly and take accurate resident food orders by following appropriate procedures.

→Demonstrates complete understanding of menu items and ingredients. Advise residents and guests on appropriate combinations of food and drinks when requested; accommodates reasonable requests and notes preferences. As needed, demonstrates knowledge of specialized diets and allergens.

→Communicate appropriately and professionally with back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated.

→Deliver food directly to residents and guests, and maintain safe food handling and sanitation standards.

→Follow up with residents and guests to ensure a satisfactory dining experience. Promptly addresses complaints or issues; relays relevant information or complaints directly to supervisor.

→Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared.

→Operate kitchen equipment and a variety of machines to prepare and serve food and beverages such as coffee, tea, and soft drinks.

→Clean and sanitize work areas, equipment, utensils, dishes, pots, pans and/or silverware by washing by hand or loading into dishwasher, as needed.

→Portion, wrap, and store food in designated containers and storage areas to prevent spoilage.

→Carry food supplies, equipment, and utensils to and from storage and work areas.

→Remove trash and clean kitchen garbage containers. Sweep and mop dining and kitchen area.

→Scrape leftovers from dishes into garbage containers.

→Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

→Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.

→Follow established policies and procedures including but not limited to: