Service Assistant

Duties

• Sets-up and restocks service stations before, during and after service;
• Restocks glassware, ice and other items needed for the bar;
• Serves water, bread and butter to guests in assigned area immediately upon being seated;
• Serves refreshments regularly throughout the dining experience;
• Removes dishes, silverware, glassware and all other items when guests are finished using them;
• Returns dirty dishware, glassware, utensils and linen to the dishwashing area;
• Sorts items according to the “decoy” system, placing them in prescribed area for proper disposition;
• Resets vacated tables according to the procedures stated in the RCSH training materials;
• Communicates to the service staff any requests or needs of the guest.

Requirements

• Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position;
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment;
• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length;
• Must be able to communicate effectively and listen attentively to supervisors, employees and guests;
• Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items;
• Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.