Breakfast Attendant

Crestline Hotels and Resorts•Orlando, FL

20d

About The Position

The Breakfast Attendant prepares and maintains the dining area for daily meal service, ensuring food is properly prepared, stored, presented, and replenished. The role includes greeting and serving hotel employees, maintaining cleanliness and sanitation throughout the dining and service areas, and completing opening, shift, and closing duties. The attendant follows approved recipes, safety and sanitation requirements, and the “clean as you always go” policy, and reports equipment, maintenance, safety, and personnel issues to the Manager.

Requirements

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 food-storage procedures.
Complete opening duties, including checking breakfast stock and supplies, requesting supplies, transporting equipment, setting up condiments and beverages, stocking service items, inspecting tables and service areas, setting tables, and preparing service lines.
Ensure equipment is clean and working; correct deficiencies and report maintenance problems to the manager or purchaser.
Receive food from the Kitchen and store it in designated holding areas at specified temperatures.
Defrost food, clean and prepare produce as assigned.
Maintain designated stock levels of food, supplies, and non-alcoholic beverages during operating hours.
Monitor food quality and cleanliness on service lines, anticipate replenishment needs, and report them to the Kitchen promptly.
Obtain replacements for unavailable items as directed by the Kitchen.
Greet and serve meals to hotel employees.
Clear soiled trays and wares from dining tables and separate items at the breakdown station.
Wipe tables, replenish tabletop condiments, and clean spills immediately.
Break down goods, return and store unused food in designated areas, and clean and sanitize service lines, beverage equipment, and other equipment.
Restock stations for the next meal period and complete closing side duties.
Clean and organize supply and storage closets; sweep and mop floors.
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.