Breakfast Attendant at Hampton Inn

Potential Career Paths

• F&B Supervisor
• F&B Manager
• Director of Food and Beverage-Director of Operations
• General Manager - VP of Food & Beverage

Key Duties & Responsibilities

• Maintain complete knowledge of a) Hours of operation and proper table set-ups for the dining area. b) Expected number of meals to be served. c) Safety and sanitation requirements. d) Proper storage procedures.
• Complete opening duties as assigned:
• a) Check quality and amount of all breakfast stock and supplies using checklist.
• b) Requisition necessary supplies according to standard.
• c) Transport supplies and equipment to the dining area.
• d) Prepare and set up all condiments and non-alcoholic beverages.
• e) Stock designated supply of silverware, glassware, chinaware, utensils, tools, and other equipment for service.
• f) Inspect cleanliness and condition of tables and service areas; rectify any deficiencies.
• g) Set tables.
• h) Set up and prepare the service line/areas.
• Ensure that all equipment is in working order and clean; rectify any deficiencies and report maintenance problems to the manager or purchaser.
• Receive food from Kitchen and place in designated holding areas at specified temperatures.
• Defrost food, clean, and prepare produce as assigned.
• Maintain supply levels of stock, food, and non-alcoholic beverages to designated amounts throughout scheduled hours of operation.
• Monitor and maintain the quality of all food and cleanliness on service lines.
• Anticipate usage levels and report food replenishment needs to the Kitchen on a timely basis.
• Obtain replacements for 86'd items as directed by the Kitchen.
• Greet and serve meals to hotel employees.
• Remove soiled trays and wares from the dining tables and separate items at breakdown station.
• Wipe dining tables clean and replenish tabletop condiments throughout the shift.
• Clean up spills immediately.
• Breakdown all goods.
• Return unused food to designated areas and store.
• Clean and sanitize service lines, beverage dispensing equipment and other equipment, following procedures.
• Restock stations for next meal period.
• Complete closing side duties as assigned.
• Clean and organize supply/storage closets.
• Report any equipment damages, safety hazards, maintenance problems and personnel problems to the Manager.
• Legibly document pertinent information in the logbook.
• Sweep and mop the floor.

Compensation

$12.00 - $14.00 per hour