Breakfast Attendant

SpringHill Suites by Marriott (Crestline Hotels and Resorts)•Orlando, OK

21d

About The Position

The Breakfast Attendant sets up the dining area for daily meals and ensures assigned side work is completed before meal service and before leaving for the day. The role prepares deli items, salad bar items, and other designated foods according to approved recipes, and ensures food is of proper quality. It maintains cleanliness and sanitation across work surfaces, food service areas, coolers, tables, counters, chairs, and floors, following the “clean as you always go” policy. The attendant also monitors associate food use and tallies meals consumed. The position supports breakfast operations at Springhill Suites and Fairfield Inn and Suites Orlando at SeaWorld. It involves preparing, stocking, monitoring, serving, and cleaning food and dining areas, following safety, sanitation, storage, and service procedures. Potential career paths include F&B Supervisor, F&B Manager, Director of Food and Beverage, Director of Operations, General Manager, and VP of Food & Beverage.

Requirements

Must have a good understanding of the English language.

Responsibilities

Maintain knowledge of dining-area operating hours and table setups, expected meal counts, safety and sanitation requirements, and proper storage procedures.
Complete opening duties, including checking breakfast stock and supplies, requisitioning supplies, transporting supplies and equipment, preparing condiments and non-alcoholic beverages, stocking service wares and tools, inspecting tables and service areas, setting tables, and preparing service lines.
Ensure equipment is clean and operational, correct deficiencies where possible, and report maintenance problems to the manager or purchaser.
Receive food from the Kitchen and place it in designated holding areas at specified temperatures.
Defrost food and clean and prepare produce as assigned.
Maintain designated stock levels of food, supplies, and non-alcoholic beverages during scheduled operating hours.
Monitor food quality and cleanliness on service lines.
Anticipate usage and promptly report food replenishment needs to the Kitchen; obtain replacements for unavailable items as directed by the Kitchen.
Greet and serve meals to hotel employees.
Remove soiled trays and wares from dining tables and separate items at the breakdown station.
Wipe dining tables, replenish tabletop condiments, and immediately clean spills.
Break down goods, return and store unused food in designated areas, and clean and sanitize service lines, beverage dispensing equipment, and other equipment according to procedures.
Restock stations for the next meal period and complete assigned closing side duties.
Clean and organize supply and storage closets; sweep and mop the floor.
Report equipment damage, safety hazards, maintenance problems, and personnel problems to the Manager.
Legibly document pertinent information in the logbook.
Monitor associate food use and tally meals consumed.