Food and Beverage Server

  

SUMMARY

To serve food and beverages to customers and staff members as promptly and as courteously as possible. To develop, maintain and enhance positive relations with all customers and staff members. To perform all duties in compliance with safety standards, health standards and the Alberta Gaming, Liquor, and Cannabis Commission (AGLC).

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Within the realm of the responsibility of the job, maintains a clean and safe work environment. Performs duties in compliance with safety procedures, which includes the use of safety equipment. Incumbents are responsible for following safety procedures, identifying unsafe practices or conditions and informing their supervisor of unsafe conditions, as directed.

2. Serves food and beverages to customers and staff members as promptly and as courteously as possible. Waits and, when necessary, clean tables.

3. Develops, maintains and enhances positive relations with all customers and staff members.

4. Performs all duties in compliance with the AGLC.

5. Wears and maintains all uniforms properly.

6. Alerts supervisor of any concerns regarding the quality, selection and variety of all food and beverages.

7. Complies with established security policies and procedures.

8. Rings all transactions and collects and accounts for all cash, credit cards, and comps necessary to balance with sales.

9. Demonstrates good working knowledge of all casino food and beverage outlets and products. Can answer customer’s questions concerning the products.

10. Communicates and maintains performance standards for interaction with customers. Acts effectively to anticipate, reduce or eliminate complaints from customers.

11. Communicates and cooperates with other departments to ensure the best possible guest satisfaction.

12. Monitors customers for intoxication, discontinues alcohol sales and informs security, manager and games manager on duty. Alerts manager on duty and security regarding customers that may be difficult or possibly violent.

13. Performs side duties including folding napkins, rolling silverware, cleaning trays, restocking shelves, filling ice bins, cleaning and breaking down service areas, using cleaning compounds, and making coffee. Also answering the telephone, training other hosts/hostesses, and other duties as required.

14. Takes all training courses as required by Casino Management.

15. Reports to work as scheduled, on time, and ready to work.

16. All other duties as assigned.

QUALIFICATIONS

Demonstrated hands-on hospitality, hosting or serving experience, preferably within a gaming environment. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience in problem-solving, organizing and prioritizing work.

EDUCATION and/or EXPERIENCE

High School Diploma. A combination of education and experience may be considered. One (1) or more years and related experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have valid AGLC ProServe certification. Must be able to pass a criminal record check.

LANGUAGE SKILLS

Ability to demonstrate effective and diplomatic oral and written communication skills using English.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers.

REASONING ABILITY

Decisions are limited to within the scope of essential duties.

PHYSICAL DEMANDS

Essential duties may involve performing physical exertion: frequent brisk walking, climbing stairs and, stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and crouching/stooping, pushing and standing for an entire work shift, with standard breaks, to perform duties. Essential duties may involve working in a small, confined area used to obtain food, with floors that may become slippery in the process of preparing food and beverages. Essential duties require lifting trays containing food; lifting up to 30 pounds to stack, store or move kitchen, restaurant or general office supplies and equipment. Essential duties involve a flexible workweek with additional hours routinely required.

WORK ENVIRONMENT

Essential duties may involve working in a kitchen environment, which contains loud noise, odours, and a frequently hot-cold work environment due to running ovens and refrigeration units.

MATERIALS AND EQUIPMENT DIRECTLY USED

Equipment typical of a retail/commercial kitchen, bar and restaurant. Including slicers, mixers, ovens, refrigerators, fryers, knives, spoons, forks, glasses, pitchers, oven mitts and various cleaning supplies and materials.