Breakfast Attendant @ Bandon Dunes Golf Resort

Dream Golf•Bandon, OR

8d•Onsite

About The Position

The Breakfast Attendant helps prepare and maintain the breakfast buffet and dining room at Bandon Dunes Golf Resort. The role starts at 4:30 a.m. and ends at 1:00 p.m., with shifts that include weekends and holidays. The attendant keeps buffet food and beverage stations stocked, clean, and safely maintained; sets up and closes the buffet; turns over tables; and provides friendly service to guests while supporting the dining room and kitchen teams. The position is mostly indoors and involves standing, walking, bending, and carrying for extended periods, as well as working around buffet warmers, hot beverage equipment, sharp utensils, and cleaning chemicals. Training is provided on buffet standards and food safety practices. A Food Handler Card is required; employees who do not already have an Oregon Food Handler Card will obtain one shortly after starting. Candidates must communicate in English with guests and teammates and pass a pre-employment background check. The role reports to the Food & Beverage Manager and Food & Beverage Supervisor.

Requirements

Dependably arrive on time and ready to work for a 4:30 a.m. start.
Read, write, and communicate in English with guests and teammates.
Pass a pre-employment background check.
Obtain an Oregon Food Handler Card shortly after starting if not already held.
Stand, walk, bend, and carry for up to five hours at a time.
Regularly lift up to 30 pounds and occasionally lift up to 50 pounds with help.
Work around heat, cleaning supplies, buffet warmers, hot beverage equipment, and sharp utensils.

Nice To Haves

Buffet, restaurant, or hospitality experience is a plus; prior restaurant experience is not required.
Experience working early shifts, such as at a bakery, coffee shop, hotel, or farm.
Attention to detail, steadiness in busy conditions, and willingness to work collaboratively across the kitchen and dining room teams.

Responsibilities

Monitor buffet food levels and alert the kitchen before items run low.
Rotate products using first-in, first-out practices and keep the buffet line neat and clean.
Maintain food safety by checking equipment, following time and temperature guidelines, and ensuring allergy labels are accurate.
Refill and clean coffee, tea, juice, and water stations, and restock cups, napkins, flatware, plates, and condiments.
Set up buffet equipment, displays, signage, and food labels before opening; break down, clean, and put away buffet items at closing.
Clear dishes, wipe and reset tables, polish and restock glassware and silverware, and keep floors and walkways clean and clear.
Greet guests, answer questions about buffet items, and assist servers and bussers during busy periods.
Attend a brief pre-shift meeting to coordinate the shift with the team.