Retail F&B Associate

POSITION OBJECTIVE

The position is a multi-faceted position that involves creating a positive experience of guests through effective greeting upon arrival and a proper thank you upon departure.

The position requires serving food and beverage items to customers in a friendly, enthusiastic, professional, and timely manner. Attends Market Salamander’s needs including money handling, welcoming guests, taking “To Go” order, communicating timeline to both guests and culinary, organizing and ordering fresh and premade products, light prep/cooking duties, inventory.

Adhere and follow F&B culture and vision in accordance with F&B core values.

Essential Job Functions

Barista & Retail Function:

• Take orders for and serve all food and beverage requests, using suggestive selling techniques.
• Control guest checks and secure proper payment.
• Prepare and serve hot and cold drinks such as coffee, tea, artisan, and specialty beverages.
• Clean and sanitize work areas, utensils, and equipment.
• Maintain proper condition and cleanliness of dining areas and servicing equipment.
  
  

Greeter Function

• Control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures.
• Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
• Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.
  
  

Requirements

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 manager based upon the requirements of the hotel:

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned
  
  

Education/Experience

High School diploma or general education degree.

Requirements

• Must be able to speak, read, write, and understand English.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of the appropriate table settings and service ware.
  
  

Ability to describe all menu items, prices, and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. The temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 6 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  
  

Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.