Summary/ Objectives: To ensure each guest of the most pleasant and enjoyable dining experience by offering the best possible service.

Essential Functions:

1. Maintain good personal appearance at all times; wear proper uniform and name tag as prescribed by hotel.
2. Maintain food items are filled to par at all times
3. Verify the menu items are the ones that are listed on the menu for month.
4. Maintain recipe cards in book for the menu for month, week, day.
5. Ensure that all guests’ plates are being removed, and are interacting with the guests.
6. Advise the Manager of any complaints so that they can be rectified immediately
7. Be sure the quality and appearance of the food you serve meets hotel's standards.
8. Advise the Manager of any unsatisfactory food or beverage items so that he or she can replace.
9. Keep your station clean and set up with the required supplies at all times.
10. Work with the other service personnel to see that the side work and other job related duties are completed.
11. Check the cleaning frequency chart and do the required cleaning each day.
12. Make sure that tables are cleaned properly and set up according to established hotel standards.
13. Be sure that established service procedures are followed at all times. Thank the guest, and ask him or her if everything was to their expectations.
14. Regular and predictable attendance is an essential function of the position.
15. And all other duties assigned