PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: To setup, deliver and serve food and/or beverage items in a courteous and timely manner.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform all assigned side work such as replenishing condiments and restocking side stands.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

• Demonstrate working knowledge of the service standards.
• Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of HPH.

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your manager.

Positions directly reporting to this position (titles):

None

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings, service ware and menu items.
• Ability to read, speak and write the English language in order to communicate with guests.
• Ability to remember, recite and promote the variety of menu items.
• Ability to transport up to 30 lbs. on a continuous basis.
• Ability to operate beverage and toast equipment.

High School graduate or equivalent preferred

Previous food service experience required.

Food Service Sanitation certification. Alcohol Server Permit (if required).

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Meet minimum age requirements for jurisdiction.

Standing, bending, stooping, and lifting weights up to and including lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times