Food Server

BASIC PURPOSE:

Hospitably and effectively promote and serve food and/or beverage to customers, according to AltaMont standards and state law in a safe, accident-free manner.

ESSENTIAL FUNCTIONS:

1. Hospitably greet, prepare and serve drinks to guests according to AltaMont beverage service standards and state law.

2. Prepare station for readiness prior to opening and closing of each shift.

3. Follow all cash handling and bank SOPs and directed by AltaMont.

4. Perform all side work duties according to side work schedules.

NON-ESSENTIAL FUNCTIONS:

Aloha experience a plus.

Prior Bartending a plus.

Knowledge and Skills:

Education: High school education or equivalent experience.

Experience: One year of serving experience preferred.

Skills and Abilities:

Communication and hospitality skills (English required).

Ability to answer phones.

Ability to work with money.

Ability to work in fast paced fun environment.

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.

2. Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.

3. Report any unusual occurrences and/or request to the immediate supervisor/MOD

4. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: None.

Travel required: None.

Hours Required: Must have flexible day and evening hour availability; scheduled days and times vary based on need

ENVIRONMENT
Physical Job Requirements
(for essential functions only)
===============================================================
Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

100% - Trays up to 20lbs., carry silverware and set-ups of 20lbs.-
Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

60% - Quick paced bending/stretching to serve beverages and general cleanliness of work areas

_____ No Bending/Kneeling required
-
Mobility Describe the type(s) of mobility required to include distances and % of time involved

100% - Continually walking at a fast pace. Variable area including trigh, high density environment

____ Stationary Position
-
Continuous Standing Describe the reasons to include time period and frequency

Continually standing 100% of the time

____ No Continuous Standing Required
-
Climbing Stairs: Up to approx. __25__steps_40_% of __8 hr shift_
Climbing Ladders: Up to approx. ____feet____% of _________

____ No Climbing Required
-
Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required
-
Work Environment Inside: 100 % of 8-hour shift
Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures: -

Hearing: __X__ Critical ____ Moderate ____ Minimal
Explain: To communicate with guests.
-
Vision: __X__ Critical ____ Moderate ____ Minimal
Explain: To maneuver between guests and tables.
-
Speech: __X__ Critical ____ Moderate ____ Minimal
Explain: To communicate with guests
-
Literacy: __X__ Critical ____ Moderate ____ Minimal
Explain: Able to take drink, food, reservation orders.
-
Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Sterno- everyday, Windex- everyday

____ No Chemicals/Agents Used.
-
Protective Clothing Type:
Approx. __% of ______
(time period)
__X__ None Required.
-
Equipment Operation List type of equipment and frequency of use.

Coffee machine, toaster, and Aloha.
_____ None Required.
-
Other Considerations

__X__ None.
-