Bistro (AM Part Time)

POSITION PURPOSE:  Servicing all food and beverage outlets.   Preparation of all food and beverage items for The Bistro, The Market, Meeting Rooms, and “to-go” Display Cases.   Cleaning of wares, equipment, function spaces, and the dining area in Bistro. 

ESSENTIAL FUNCTIONS:

• Being self-motivated and responsible in overseeing the position that you are in.  Actively watching all job positions in the lobby and having a sense of urgency to meet and exceed the guests’ expectations with high energy, accuracy, and a high level of sincere concern for their individual needs.   Use the 15-5 rule.  Always use the guests’ name twice.  Smile!  Remember you are always on stage, and a positive attitude is to be utilized at all times while on property. 
• Preparing necessary hot & cold foods for the Bistro, meeting spaces, the Market, and our “to-go” display case.  Serving and/or storing these items in accordance with proper health-department standards.  Restock any purchased items as necessary. Note and report any food and/or beverage items that you may be running low on for reordering. 
• Properly use all equipment and systems including, but not limited to: Starbucks Espresso machine, TurboChef, Micros, Dish machine and all other Bistro/Kitchen equipment.   This is a fast-paced environment and you will need a thorough understanding and working knowledge of all equipment. 
• Actively Communicate with Guests, Team Members, and Management to ensure guest satisfaction is of the highest levels.  Clear and accurate use of the English language is to be used at all times. 
• Bistro Team Members must also be cross-trained at the Front Desk to assist both departments during high-volume periods.  When the Bistro is slow, you are expected to monitor the rest of the lobby and help where needed (front desk, telephones, cleaning, etc.) 
• Maintain and clean the equipment to ensure it stays sanitary, clean and in proper working order.   Maintain an organized dishwasher and/or pot sink station with the usage of proper chemicals outlined by our supplier, cleaning all dirty dishes, pots & pans as necessary.  Working use of sanitary standards throughout shift.   
• Assist in the setup, breakdown, and servicing of the meeting room. Ability to work long days when required for meeting room functions. Ability to handle multi-tasking to adequately serve guests in the Bistro and meeting spaces.                 
• Maintain a clean and organized Bistro, Market, Lobby, Meeting Rooms, and Kitchen areas at all times.  Ensure all cleaning is done to the highest of expectations at the end of each shift, including breaking down and cleaning all equipment, removal of dirty dishes, taking out the trash, mopping, and any other tasks requested by your supervisor or MOD. 
• Use of production charts, usage records, temperature logs, and any other related documentation to ensure the safe and efficient operation of the Bistro and Market. 
• Have a strong working knowledge of food safety practices, including proper cooking and holding temperatures, as well as cleaning and sanitation procedures.   Adhere to sanitation guidelines to include the use of gloves and frequent hand washing. 
• Ability to predict and proactively meet guests’ needs, empathize with guests.  Ability to problem solve.  Move quickly and have high levels of energy.

OTHER:

Regular attendance in conformance   with the    standards, which may  be  established   by  the   hotel   from  time  to   time, is  essential  to   the  successful  performance   of  this  position.   Ability to be on call and work flexible shifts. 

Due to the cyclical   nature  of  the   hospitality  industry, may  be required   to  work  varying   schedules  to  reflect   the  business  needs   of  the  hotel.   This includes weekends and holidays according to the hotel. 

Upon employment, all   team  members  are   required  to  fully   comply  with  hotel   rules  and  regulations   for  the  safe   and  efficient  operation   of  hotel  facilities.   Team  members  who   violate hotel  rules  and   regulations  will  be   subject  to  disciplinary   action,  up to  and   including    termination  of   employment. 

Will be required    to work   in any other department if the need arises.

SUPPORTIVE   FUNCTIONS:

In addition to performance of the  essential   functions,  this  position    may be  required  to   perform  additional  functions   as  determined  by   the  supervisor  based   upon  the  particular requirements  of   the  hotel. 

Ability to use and maintain an accurate cash register. 

Basic mathematical skills to ensure specified amounts of wares are maintained in proper areas when needed. 

Ability to store food products in proper area as well as date and rotate new stock. 

Perform other duties as requested, such as moving supplies and equipment, cleaning-up spills, etc. 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY 

The individual must   possess  the  following   knowledge  skills  and   abilities  and  be   able  to  explain   and  demonstrate  the   ability  to  perform   the  essential  functions   of  the  job   with  or  without   reasonable  accommodation, using  some  other   combination  of  skills   and  abilities. 

General working knowledge of an automatic dishwasher, and its function within a hotel. 

Ability to work the machines and equipment in the kitchen safely and accurately.  

Including but not limited to: Starbucks Espresso machine, Micros, Fosse, Dishwasher, TurboChef 

Ability to grasp, lift,  carry  or   otherwise  move  materials   weighing  up  to   50  lbs. 

Good working knowledge of accepted standards of sanitation. 

Basic knowledge on chemicals and the various dispensers that operate only when chemical is present. 

Ability to read, write and understand the English language in order to comprehend guest needs, instructions, and accurately converse with Guests and fellow Team Members. 

Able to maintain a positive attitude. 

Must be able to bend down, reach under and over into coolers, refrigerators and ovens. 

Hear audible alarm signals that meet NFP codes with sound decibels -10-30 range. 

Ability to reach up to five (5) feet high in order to clean or place equipment.

QUALIFICATION STANDARDS

EDUCATION: Any   combination of  education  and   experience  equivalent  to   graduation  from  high   school  and  additional   training  to  acquire   required  knowledge  and   skills.  College education preferred.

EXPERIENCE: Restaurant or hotel experience preferred. 

LICENSES OR CERTIFICATES: Great Food Safe Food is required. Tips Certification is required. Sanitation certification preferred. ServSafe is preferred. CPR Certification and First Aid training preferred

GROOMING: All team members   must  maintain  a   neat, clean  and  well-groomed   appearance  in  accordance   with  company standards.  Professional attire required.  

OTHER: Additional language preferred