Breakfast Attendant

Residence Inn by Marriott (Crestline Hotels and Resorts)•Portland, ME

19d•$17 - $18

About The Position

The Breakfast Attendant sets up the dining area for daily meals and completes assigned side work 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 throughout work and service areas. The attendant follows the “clean as you always go” policy and monitors and tallies meals consumed by hotel associates. The attendant prepares and opens the breakfast service area, checks and replenishes food and supplies, serves meals to hotel employees, maintains food quality and cleanliness during service, and completes breakdown, restocking, cleaning, and closing duties. Equipment issues, safety hazards, maintenance problems, and personnel problems are reported to the Manager.

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, requesting needed supplies, transporting items to the dining area, preparing condiments and non-alcoholic beverages, stocking service items and equipment, inspecting tables and service areas, setting tables, and preparing service areas.
Ensure equipment is clean and working; address deficiencies 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, food, and non-alcoholic beverage levels during scheduled operating hours.
Monitor food quality and cleanliness on service lines and report replenishment needs to the Kitchen in a timely manner.
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 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 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.