Seasonal Pool Snack Bar Attendant

EXEMPT (Y/N): NO

DEPARTMENT: Food and Beverage

CLASSIFICATION: Part-time; Seasonal

SUPERVISOR: Food and Beverage Director/Dining Room Manager and Executive Chef

QUALIFICATIONS:
- Previous experience in food service, preferably in a restaurant setting.
- Proficiency with POS systems and cash registers.
- Strong customer service skills with a focus on providing excellent service.
- Knowledge of food safety protocols and practices.
- Ability to handle cash transactions accurately and efficiently.
- Basic math skills for handling transactions and making change.
- Understanding of sanitation and cleanliness standards in a food service environment.
- Ability to work in a fast-paced environment and manage time effectively.
- Experience with food preparation and kitchen tasks is a plus.
- Sales experience and the ability to upsell products is desirable.
- Certification in food handling or food safety.

DETAILED ACCOUNTABILITIES:

Opening the Snack Bar

· Follow prep list and pull sheet from previous shift to prep for service.

· Bring ice from upstairs and fill ice chest.

· Brew iced tea.

o Cut lemons for tea.

· Prep waters (fill plastic glasses with ice and water).

· Turn all equipment on (burners/fryer).

o Check pilot light on Fryer.

· Clean work top areas.

· Set utensils and napkins outside.

· Wipe down all outside pool furniture/tables.

· Bring line items from cooler to speed rack.

o Check all items in cooler for freshness.

· Complete transfer sheet for any items taken from upstairs.

Taking orders/ringing in tickets

· Ask for member number and last name.

· Ring in items ordered, have member sign chit (if using blue tickets, member must sign blue ticket and it must be stapled to chit at end of shift.

· When you close out chit, adjust for any additional tips.

Preparing Food and Beverages

· See attached recipes, sanitation and safety rules.

Throughout the Shift

· Wipe down counter outside the window.

· Wipe down the tables outside.

· Pick up any trash laying around pool area.

· Stock and clean throughout shift.

· Wash blender after every use, where applicable.

· The Snack Bar area should ALWAYS be spotlessly clean!!!!!

Stocking/closing procedures

· Restock chips and drinks.

· Pull items from speed top. Wrap in plastic, label, date and put away in cooler. (The date on every item should be the date it was defrosted or prepared.)

· Bring dirty dishes upstairs.

· Restock cups, napkins and utensils.

· Restock ice cream, chicken tenders and fries.

· All cold food items need to be stored in refrigerator.

· Put break in refrigerator outside Snack Bar (including Hawaiian Rolls).

· Leave a prep and pull list for the next shift.

· Complete all transfers and turn in the paperwork .

Closing Report

· Make sure all tickets have been entered into the computer – Chits delivered to Admin. Office.

· At end of day, run a closing report. If more than one person working the Snack Bar, put a note on report of who worked to split tips. Drop closing report with all chits and blue tickets in safe (or Office – as directed).

o If two people are working and one goes home first, run a closing report for the two and then start a new report for the person who will be finishing the day alone.

Daily Shift End Cleaning

· Wipe Counters.

· Make sure all containers are covered.

· Clear all surfaces of crumbs and grease.

· Clean inside of microwave.

· Turn off all appliances, grill and Fryer (LEAVE PILOT LIGHT ON).

· Scrub grill with brick and cleaner (including wiping down front of grill).

· Clean/Wipe off doors to fridge below prep area.

· Pull in utensils and napkins from outside.

· Take all dirty dishes and utensils to upstairs dish washing line.

· Take out trash and replace bag.

· Sweep and Mop.

· Filter Fryer & Clean (Pool Snack Shop).

End of Shift

· Lock window and doors.

· Lock door to the Snack Bar.

· Lock door to wine room.

· Return to chefs off ice.

· Submit your completed day’s transfer sheet to the Chef’s office.

PHYSICAL REQUIREMENTS:

- Frequency Key: Never -- 0 hours; Rare - up to 1 hour; Occasional -- 1-3 hours; Frequent -- 3-6 hours; Constant -- 6-8 hours- Physical Activity Frequency:- Sitting - Rarely- Walking - Frequent- Climbing - Occasional- Standing - Constant- Crouching - Rare- Reaching - Frequent- Grasping - Constant- Pushing/Pulling - Rare- Near Vision - Constant- Far Vision - Frequent- Hearing - Constant- Talking -- Constant- Smell -- Constant- Taste - Occasional- Lifting/Carrying -- Frequent- up to 25 pounds- Travel - Rare

ORGANIZATIONAL RELATIONSHIPS

The position of the Pool Snack Bar Attendant works under the supervision of the Director of Food and Beverage/Dining Room Manager, Executive Chef, and directive of the General Manager.

BENEFITS

Sick pay: Victoria Club’s policy meets or exceeds the guidelines set forth in AB 1522. Part-time/seasonal non-exempt (hourly) employees accrue are front-loaded 40 hours beginning on date of hire, which are available after meeting the 90-day probationary period.

SALARY

The job of Pool Snack Bar Attendant is an hourly, part-time, and seasonal.

Job Types: Part-time, Seasonal

Pay: $16.00 per hour

Expected hours: 20 – 30 per week

Benefits:

• Employee discount
• Flexible schedule
• Food provided
• Paid sick time
• Paid time off
• Paid training

Shift:

• Day shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Riverside, CA 92506: Relocate before starting work (Required)

Work Location: In person