BT Healthcare Waitstaff

Description

BASIC FUNCTION: The Wait Staff is expected to serve food and beverages to resident customers in the healthcare resident dining area.

The primary responsibility of the Waft Staff is to provide the highest quality of service to customers at all times. Other responsibilities include presenting them with the menus, making appropriate meal, serving beverages, stocking appropriate unit/kitchen, logging food temperatures and answering questions regarding food preparation.

After checking residents’ tray tickets and asking resident their meal preference, the Wait Staff serves the food to the customer, using proper established rules of etiquette.

The Wait Staff may be asked to respond to complaints regarding food or service.

The Waft Staff may carry and distribute supplies and equipment, assist others in the preparation of foods and properly store food utilizing knowledge of temperature requirements and spoilage.

The Wait Staff is expected to clean and sanitize workstations and equipment and follow all HALLMARK and regulatory rules and procedures. The supervisor may assign other duties as needed, including clearing and resetting of tables and training and supervising of dining room associates.

TASK FREQUENCY

SET UP TABLES FOR MEAL SERVICEDAILY

TRANSPORT FOOD ITEMS TO UNIT KITCHENDAILY

RECORD FOOD ITEM TEMPERATURES BEFORE SERVICEDAILY

TEST AND RECORD SANITIZER STRIPSDAILY

RECORD REFRIGERATOR TEMPERATUREDAILY

PREPARE AND LAY OUT TABLE MENUSDAILY

REFILL SALT AND PEPPER SAHKERSDAILY

FOLD NAPKINS FOR NEXT MEAL SERVICEDAILY

RESET TABLES WITH NEW LINEN AND TABLEWAREDAILY

PACKAGE LEFT OVER FOOD, LABEL, DATE AND STORE.DAILY

BREAK DOWN SALAD BAR AND REPLENISH FOR EVENING MEAL SERVICE.DAILY

CLEAN AND SANITIZE WORK STATIONSDAILY

ORGANIZE AND CLEAN REFRIGERATORS ASSIGNED TO DININGDAILY

CLEAN AND SANITIZE EQUIPMENT USED FOR THE SERVICE IN DINING ROOMDAILY

COMPLETE DAILY ASSIGNMENTSDAILY

TAKE BREAKS AS ASSIGNED BY SUPERVISOR DAILY

Qualifications

1. Requires in-depth understanding of a comprehensive and current field of knowledge in food service and/or nutrition normally associated with the attainment of a High School Diploma (or G.E.D.)
2. Minimum of 2 years prior related experience [preferred].
3. Servsafe certification preferred.
4. Requires proficient ability to speak, read and write English professionally.
5. Requires ability to work with frequent interruptions; ability to work under pressure and remain flexible as priorities change.
6. Requires proficient ability to exhibit detail-oriented skills necessary to understand and manage a wide-range of information; ability to maintain a routine. Requires excellent organizational skills.
7. Requires ability to establish and maintain effective professional working relationships with co-workers, employees, and outside representatives.
8. Requires excellent interpersonal skills; excellent public professional presentation skills required.
9. Requires ability to relate positively, influentially, and sensitively to a broad spectrum of persons in a variety of multi-tiered relationships and settings.
10. Requires ability to speak clearly and make self understood effectively in face to face interactions; articulate with accuracy to speak on the phone.
11. Requires ability to hear and receive verbal instructions, answer phones, communicate with people in situations with some background noise.
12. Requires excellent communication and presentation skills. Requires ability to effectively interact with all levels of internal and external constituents.
13. Requires ability to communicate effectively both orally and in writing and speak in front of groups.
14. Requires ability to work under minimal supervision; ability to exercise independent professional judgment.
15. Requires ability to maintain confidentiality.
16. Requires ability to travel to various geographic locations and some overnight stays.
17. Requires job holder to work nights and weekends as requested.
18. Requires the ability to grasp, push, pull, carry and otherwise manipulate objects; ability to perform tasks requiring action of muscles or groups or muscles and foot and/or eye-hand coordination.
19. Requires ability to use up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or 10 pounds continuously to move objects.
20. Requires ability to walk, stand and sit, sometimes for prolonged periods of time.

No Previous Experience Required

1. Planning and Organizing. Establish a course of action for oneself and/or others to accomplish specific goals. Plan proper assignments for personnel and appropriately allocate resources.
2. Leadership. Create and communicate a clear a vision/ goal, gain alignment with appropriate stakeholders, and foster a supportive climate that will achieve the desired results.
3. Project/Program Management: Effectively direct and integrate all aspects of a project or program, ensure that work progresses toward achieving goals and objectives.
4. Self management. Demonstrate self-control and an ability to manage time and priorities. Make sound decisions even under pressure.
5. Communication. Clearly express ideas, either verbally or in writing, to include but not limited to grammar, organization, and structure.
6. Research. Effectively identify, collect, organize, and document data and information in ways that make the information most useful for subsequent assessment, analysis, and investigation.
7. Willingness to Learn. Assimilate and apply new job-related information promptly.
8. Creative & Innovative Thinking. Develop innovative ideas that provide solutions to all types of workplace challenges. Involves adapting traditional or devising new approaches, concepts, methods, models, designs, processes, technologies, and/or systems. Includes a willingness to take fresh perspectives and risks in his/her thinking and seeking out fresh ideas from a wide variety of sources.
9. Ethics & Integrity. Consistently earn the trust, respect, and confidence of coworkers and customers through consistent honesty, forthrightness and professionalism in all interactions. Includes meeting commitments and promises.

1. Team Player. Work effectively with others in the organization and outside the formal lines of authority (i.e., peers, other units, senior management, and the like) to accomplish organizational goals and to identify and resolve problems. Includes considering the impact of your decisions on others.
2. Critical Thinking. The ability to actively and skillfully conceptualize, apply, analyze, synthesize, and/or evaluate information as a guide to belief and action.
3. Bias for Action. The propensity to act or decide without customary analysis or sufficient information to achieve critical goals or objectives. Includes responsible risk-taking.
4. Self-Starter. Demonstrate initiative to take action to achieve goals beyond what is necessarily called for. Includes the ability to work in a less structured environment.
5. Customer Service Orientation. Make efforts to listen to and understand the customer (both internal and external), anticipate customer needs and give high priority to customer satisfaction.
6. Self-Confidence. Demonstrate initiative, confidence in oneself, resiliency and a willingness to take responsibility for personal actions. Have the courage to voice views that are unpopular
7. Thoroughness. The ability to balance an attention to detail with the cost and benefit of doing so.
8. Adaptability. Maintain effectiveness in varying environments, tasks and responsibilities, or with various types of people. Stay agile in the face of change.