1. Follow all F&B policies and procedures.
2. Report to work on scheduled days at the scheduled time.
3. Report to work in uniform following all appearance standards.
4. Check out with your supervisor before leaving your station or the floor for any reason.
5. Follow all safety policies to ensure a safe work area.
6. Honor all reasonable work-related requests made by a manager or supervisor which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the hotel.
7. Follow all standard procedures in serving the guest, as outlined in training manual and standards manual.
8. Maintain your station in accordance with standards at all times.
9. Develop a complete knowledge of menus, use records, dish and glassware service and utilize that knowledge in the service of the guest.
10. Promote and practice aggressive hospitality.
11. Utilize suggestive selling techniques.
12. Learn and correctly use the point of sale equipment and follow procedures.
13. Complete all daily and weekly assigned side work.
14. Participate in daily line-up and menu classes.
15. Attend monthly and all training meetings.
16. Practice and actively participate in teamwork.
17. Clean and break down trays in dish area, watching for condiments, salt, pepper, sugars, and etc.
18. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
19. Perform other duties as assigned by supervisor.