Breakfast Attendant

Crestline Hotels & Resorts•Portland, ME

13d

About The Position

The Breakfast Attendant sets up the dining area for daily meals and ensures side work is completed before meal service and before leaving for the day. The role prepares deli items, salad bar items, and other foods as directed by a supervisor and according to approved recipes, while ensuring food quality and maintaining cleanliness and sanitation across work surfaces, food service areas, coolers, tables, counters, chairs, and floors. The attendant follows the “clean as you always go” policy and monitors and tallies associate food use. The position maintains knowledge of dining hours, table setups, expected meal counts, safety and sanitation requirements, and storage procedures. Duties include opening and closing tasks, preparing and replenishing food and beverage stations, serving hotel employees, cleaning dining and service areas, and reporting equipment, safety, maintenance, or personnel issues to the Manager. The position is part-time at the Residence Inn at Portland Downtown/Waterfront. Benefits may vary by location.

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 assigned opening duties, including checking breakfast stock and supplies, requisitioning supplies, transporting supplies and equipment, setting out condiments and beverages, and stocking service items.
Inspect and set tables and service areas, prepare service lines, and ensure equipment is clean and working; correct deficiencies and report maintenance problems.
Receive food from the Kitchen and store it in designated holding areas at specified temperatures.
Defrost food and clean and prepare produce as assigned.
Maintain designated stock levels of food and non-alcoholic beverages throughout operating hours.
Monitor food quality and service-line cleanliness, anticipate replenishment needs, and communicate them to the Kitchen promptly.
Obtain replacements for unavailable items as directed by the Kitchen.
Greet and serve meals to hotel employees.
Remove soiled trays and wares, sort items at the breakdown station, clean dining 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 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.