Cook
Element Harrison-Newark
Harrison, New Jersey, USA
Job Summary
The Restaurant Server is responsible for making sure the Guest needs are taken care of during breakfast time. It is their duty to ensure all side work, all product management and any reporting duties for their shift is completed.
Manager
This position reports directly to the Food and Beverage Manager. In addition, the General Manager, Assistant General Manager, Shift Supervisor, and Manager on Duty also acts as manager when the Food and Beverage Manager is not available or on-site.
Supervisory Responsibility
This position has not supervisory duties.
Responsibilities
The general shift responsibilities include but are not limited to:
· Effectively lead the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved.
· Begin each shift by checking prior shifts Side Work level of completeness.
· Follow inventory control procedures and guidelines.
· Follow the property’s operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all team members and guests during each shift.
· Act with integrity, honesty and knowledge that promotes the culture of the hotel.
· Be proficient in each area of the restaurant in order to help where ever needed.
· Maintain cleanliness and organization throughout the restaurant and ensure proper set up and breakdown of the entire restaurant including dining room, restrooms, kitchen and prep areas.
· Work as a team to prepare restaurant for each shift.
· Manage time effectively while meeting all job responsibilities.
· Maintain a positive work environment for team members and guests during each shift.
· Greet guests to make them feel welcome and comfortable.
· Provide support in all areas of food & beverage as needed, including food prep, serving food, expediting food, bussing food, hosting, etc.
· Follow sanitation and safety procedures including knife handling and kitchen equipment.
· Ensure the Restaurant is clean and the Server Station is stocked for the next shift.
Requirements/Skills
· Strong verbal and written English skills, with Spanish a plus.
· Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene. Refer to Employee Handbook for more information.
· Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
· Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
· Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
· Have knowledge and skills of generally accepted bartending principles, Hotel policies and procedures.
· Be able to lift approximately 30 lbs of supplies, utensils/glassware, etc when needed.
· Be able to have intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
· Must be able to stand on feet for long hours as the position requires frequent standing.
· Knowledge of local food, beverage, and wines.
· Able to work Holidays, 6th days, and overtime. All overtime to be approved prior to being incurred by Head of Department with written notice.
The Restaurant Server is responsible for making sure the Guest needs are taken care of during breakfast time. It is their duty to ensure all side work, all product management and any reporting duties for their shift is completed.
Manager
This position reports directly to the Food and Beverage Manager. In addition, the General Manager, Assistant General Manager, Shift Supervisor, and Manager on Duty also acts as manager when the Food and Beverage Manager is not available or on-site.
Supervisory Responsibility
This position has not supervisory duties.
Responsibilities
The general shift responsibilities include but are not limited to:
· Effectively lead the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved.
· Begin each shift by checking prior shifts Side Work level of completeness.
· Follow inventory control procedures and guidelines.
· Follow the property’s operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all team members and guests during each shift.
· Act with integrity, honesty and knowledge that promotes the culture of the hotel.
· Be proficient in each area of the restaurant in order to help where ever needed.
· Maintain cleanliness and organization throughout the restaurant and ensure proper set up and breakdown of the entire restaurant including dining room, restrooms, kitchen and prep areas.
· Work as a team to prepare restaurant for each shift.
· Manage time effectively while meeting all job responsibilities.
· Maintain a positive work environment for team members and guests during each shift.
· Greet guests to make them feel welcome and comfortable.
· Provide support in all areas of food & beverage as needed, including food prep, serving food, expediting food, bussing food, hosting, etc.
· Follow sanitation and safety procedures including knife handling and kitchen equipment.
· Ensure the Restaurant is clean and the Server Station is stocked for the next shift.
Requirements/Skills
· Strong verbal and written English skills, with Spanish a plus.
· Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene. Refer to Employee Handbook for more information.
· Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
· Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
· Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
· Have knowledge and skills of generally accepted bartending principles, Hotel policies and procedures.
· Be able to lift approximately 30 lbs of supplies, utensils/glassware, etc when needed.
· Be able to have intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
· Must be able to stand on feet for long hours as the position requires frequent standing.
· Knowledge of local food, beverage, and wines.
· Able to work Holidays, 6th days, and overtime. All overtime to be approved prior to being incurred by Head of Department with written notice.