Hotel Cafeteria Server | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Cafeteria Server

Department
Reports to
Executive Steward, Assistant Executive Steward or Supervisor
Purpose
To achieve company goals, food and beverage goals, stewarding goals, employee satisfaction and a clean, sanitized cafeteria.
Constituents
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of employee satisfaction and loyalty goals
  • Achievement of departmental goals
Areas of Responsibility
  • Work with the company team to create the company experience for guests.
  • Create an environment for guests designed to stimulate all senses through personal services, amenities and experiences.
  • Follow up with guests with additional services that enhance the guests’ experience.
  • Handle guest requests personally and/or take responsibility for referral.
  • Demonstrates the company values when providing service and teamwork.
  • Check work area for proper equipment and sanitation.
  • Check and refill all dispensers (soap, napkins, paper cups, paper towels, etc.).
  • Keep storage area clean and organized.
  • Keep work area clean (floors, walls, ceilings, shelves and equipment).
  • Sweep, mop and clean garbage when needed. Use “wet floor” sign.
  • Clean and set up coffee station, juice machines, microwave, fridge or any other machine.
  • Check buffet carts for cleanliness and make sure all equipment works properly.
  • Before, between and after meal periods, make sure to keep a clean environment.
  • Report unusual situations to supervisor (leaks, broken items, etc.).
  • Always check with supervisor before leaving the premises.
  • Double-check schedule for the next day.
  • Make no private phone calls during work periods without permission from supervisor.
  • Do not operate any machine without following safety procedures.
  • When moving and lifting equipment, do it the right way only. Ask for help when needed.
  • Always leave a clean area for the next person.
  • Meet health and sanitation code requirements at all times. Wash glassware, chinaware, silverware and hollowware and store it only on assigned racks, always on doilies.
  • Never use front-of-the-house linen for any cleaning job. Use only designated rags.
  • Clean all spills as they happen, and post “wet floor” sign to prevent accidents.
  • Always return brooms and mops to a designated area called “mop station.”
  • All attendants are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to the manager immediately.
  • All attendants must be properly dressed per guidelines before reporting to work. Specific dress requirements for working in public areas must be met at all times.
  • Wipe down all counters and surfaces (shelves, tops, bottoms, posts, etc.).
  • All attendants must assist the kitchen crew if needed or requested.
Success Factors
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
  • Good stewarding knowledge is required.
  • All stewards will have only one classification, as a utility steward.
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Hotel Cafeteria Server.doc