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Wait Staff - Dining & Health Services

POSITION SUMMARY:
The Waiter/Waitress is responsible for taking, placing, and delivering customers' orders in a prompt and orderly manner.
Requirements
POSITION REQUIREMENTS:
Essential:
Must be able to stand for 6-8 hours a day.
Must be able to walk on concrete surface.
Must be able to lift full size pans or trays containing 10-25 pounds of product from waist to shoulder.
Must be able to carry 10-25 pounds each day for short distances.
Must be able to reach into the warmers to retrieve product from the line.
Must have good customer service skills.
Job will require working with some stress when confronted with emergency situations.
Job will require being able to use utensils to serve the food.
Job will require employee to understand verbal instructions.
Job requires the ability to speak and convey information with the customer.
Must be able to work flexible hours with short notice of change in schedule.
Marginal:
One year experience in food service industry.
Knowledge of and experience practicing proper safety standards in handling of food products.
POSITION RELATIONSHIP:
The Waiter/Waitress is directly supervised by the supervisor on duty or Manager with no responsibilities in management or personnel supervision.
PRIMARY RESPONSIBILITIES/STANDARDS OF PERFORMANCE:
1. Follow all company and client policies, rules, and regulations.
Be at work on time. In case of emergency report directly to your Manager in advance of regular scheduled starting time.
Report any problems immediately to the Manager or Manager on duty.
Read and follow company/client safety policies and procedures.
2. Handle food in accordance with sanitary and safety regulations.
Check menu to ensure product knowledge and proper utensils are being used.
Make sure all products are properly garnished.
3. Take, place and deliver customer's orders.
Greet customers with a smile and acknowledge by name if known.
Take, place, and deliver orders in a prompt and orderly manner.
Learn items on menu including prices.
Use suggestive selling while service and have knowledge of product being served.
Respond to customer needs quickly and accurately.
4. Maintain equipment and work environment maintenance.
Keep work areas and equipment clean, organized and easily accessible.
Bus and clean own tables.
Keep chairs, tables, booths, and floor clean throught shift.
Perform side work properly and according to instructions.
Clean all equipment used in food services, coffee and tea urns, air pots, carts, trays, carafes, coffee and tea brew systems, food chaffers, ice containers, sugar/cream caddies, condiment bottles, servers, and salt and pepper shakers.
5. Set-up Dining tables and buffet tables and line food properly including decorations.
Dress table with skirting and folded napkins.
Set tables with correct food placement (i.e. flatware, beverage glasses and cups, salad plates, desserts, and condiments.
Serve and remove plated meals and beverages.
Count all products sold (i.e. sodas, bottled water, and gallons of coffee and juices.
Verify that all vouchers are signed by the person in charge of the group, noting products delivered and time delivered.
6. Maintain workplace professionalism
Support company decisions and policies even though yoy may personally disagree with those decisions.
Think in terms of what is best for the company.
Establish and meet realistic timetables for accomplishing goals.
Continuously evalute the effectiveness and efficiency of ongoing programs for which you are responsible and identify opportunities to improve these programs.
Display a friendly and positive attitude toward the job and other persons; perform job duties willingly and without complaint; attempt to understand and respond to needs of supervisor and co-workers; avoid making hostile or unproductive comments.
Maintain proper attendance. Report to work on time; provide sufficient notice to supervisory personnel prior to unavailability or lateness in accordance with company policy.
Dress professional at all times.
Maintain a high level of confidentiality regarding departmental and company business; never releasing or discussing internal matters of a serious or sensitive nature outside the department or company.
Ensure that your supervisor is advised on a timely basis of potential problems.
Valley Services Inc. is an Equal Opportunity Employer



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