Job Summary:

Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave.

Activities & Responsibilities:

Primary

• Promote, work, and act in a manner consistent with the mission of the Waterway.
• Set tables with clean linens, condiments, or other supplies.
• Clear tables after guests, wipe tables or seats with dampened cloths or replace dirty tablecloths.
• Promptly clean tabletops, chairs, booths, and the floor under and around tables between guests.
• Remove used tableware between courses and provide tableware for next course.
• Respond appropriately to guest requests and communicate guest requests to server as needed.
• Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
• Take soiled tableware to the designated area, and unload, sort and stack silverware, dishes, and glassware for cleaning.
• Perform serving, cleaning, or stocking duties to facilitate customer service.
• Carry food, dishes, trays, or silverware from kitchens or supply areas to serving counters.
• Clean up spilled food or drink or broken dishes and remove trash.
• Serve food to guests when servers need assistance.
• Promptly greet guests as they are seated and serve ice water, coffee, rolls, or butter to guests.
• Thank guests as they leave.
• Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.
• Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of the restaurant, and mop or vacuum floors.
• Fill beverage or ice dispensers.
• Stock cabinets or serving areas with condiments and refill condiment containers.
• Communicate with server and host or hostess to expedite efficient seating, table utilization, and customer service.
• Inspect assigned restroom every 30 minutes, and clean as needed.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental:

• Slice and pit fruit used to garnish drinks.
• Wash glasses or other serving equipment at bars.
• Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
• Carry linens to or from laundry areas.

Tools & Technology:

• Cash registers, Point-of-sale terminals, POS software, and workstations
• Credit card processing machines
• Personal computers, tablets, smart phones and/or handheld devices
• Software - web-based applications, etc.
• Carbonated and non-carbonated beverage dispenser
• Commercial use blenders, coffee or iced tea makers, cutlery, dishwashers, food processors, food warmers, microwave ovens, garbage disposals
• Ice dispensers