As a Bistro Attendant, you will be responsible for preparing food orders and serves meals or beverages to patrons as regulated by State and Federal age requirements; and coordinates kitchen activities by performing the following duties:

Essential Job Functions:

• Presents menu, answers questions and takes order for food and beverage, utilizing suggestive selling techniques.
• Monitors tables in assigned section ensuring all patrons are served.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times.
• Be familiar with all hotel services, features and local attractions/activities to respond to guest inquiries accurately.
• Computes bill and accepts payment, tracks sales receipts.
• Ensures tips are reported properly for tax processing
• Clears and cleans tables; resets counters and tables.
• Maintains kitchen and wait station by keeping area tidy and clean and stocks kitchen and bar at the end of each shift
• Inventories food, supplies and equipment weekly. Request supplies as needed
• Receives, dates, and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Ensure complete knowledge of tables, seating, room capacity, hours of operation, proper table set-up and dress code of the Bistro.
• Ensure complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Bistro.
• Ensure knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Ensure complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
• Prepare and serve food courses and alcoholic beverages to guests.
• Set tables according to type of event and service standards.
• Answer questions on menu selections.
• Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Record transaction in MICROS system at time of order.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Maintain cleanliness of work areas, china, glass, etc., throughout the day.
• Complete closing duties, including restocking items, turning off lights, folding napkins, requisition of all necessary supplies and transport from storeroom to Bistro. Set up all condiments and beverages according to service standards etc.
• Present physical and accurate check to guest and process payment.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance is clean and professional.
• Maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing between 20-25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.
• Count bank at the beginning and end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts and secure bank.
• Other duties and responsibilities as assigned.
• The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• Maintain a safe work environment for co-workers and a safe hotel for guests; please refer to Section 7.0 in the Team Member Handbook for specific examples.

Qualifications, Job Knowledge, Experience, Skills, Abilities:

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to communicate verbally and effectively with guests and co-workers.
• Ability to effectively respond to guest requests, and deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.
• Ability to handle cash/credit transactions.
• Ability to comprehend guest requests, memos, reservation, promotional materials, event orders and similar written materials.
• Basic knowledge of food & beverage preparations, service standards, guest relations & etiquette.
• Basic knowledge of service of various alcoholic beverages.
• Basic knowledge of the appropriate table settings and service-ware.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Food handling certificate.
• Ability to compute basic mathematical calculations.
• Ability to multi-task.
• Complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Minimum of 18 years of age to serve alcoholic beverages.
• Ability to be well organized, maintain concentration and think clearly when providing service to guests within a given period of time.
• Ability to suggestively sell restaurant menu items, beverages and wines.
• Able to work a flexible work schedule that includes but it is not limited to rotating shifts, evenings, weekends and holidays.
• Maintains professionalism at all times, demonstrating courtesy and respect to guests and co-workers.