Dining Room Attendant - General Utility Worker - National Center for Employee Development (NCED)

Aramark Corp.•Norman, OK

60d

About The Position

The General Utility Worker - Dining Room Attendant is an essential member of the Food & Beverage team, responsible for maintaining a clean, organized, and welcoming dining environment for all guests. This role supports front-of-house (FOH) dining operations by ensuring stations are properly set up before service, maintained throughout meal periods, and thoroughly cleaned and restocked at the end of each shift. The attendant is expected to uphold the highest standards of cleanliness, professionalism, and guest service in alignment with hotel and conference center policies. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Requirements

Demonstrates an understanding of basic sanitation procedures
Must be able to follow basic safety procedures due to exposure to hazardous chemicals
Must be available to work flexible hours including evenings and weekends
Previous experience in hospitality or food service preferred.
Ability to work in a fast-paced, team-oriented environment.
Strong attention to detail and commitment to cleanliness.
Excellent communication and customer service skills.
Physical ability to stand for extended periods and lift to 25 lbs.

Responsibilities

Prepare and maintain FOH stations, including tables, chairs, condiments, and water service.
Ensure all areas are clean, sanitized, and visually appealing before, during, and after service.
Monitor and replenish supplies such as condiments, napkins, and water pitchers.
Greeting guests warmly and ensure their dining experience is pleasant and comfortable.
Always maintain a professional demeanor and appearance.
Adhere to conduct policies, including respectful communication and behavior.
Regularly clean and sanitize tables, chairs, floors, counters, and equipment.
Manage breakdown stations by collecting and transporting used dishware and glassware to the dish room.
Ensure proper disposal of waste and maintain cleanliness in all FOH areas, including the breakroom.
Follow uniform and grooming standards, including wearing non-slip shoes and proper attire.
Comply with food safety and sanitation guidelines, including maintaining sanitizer buckets at stations.
Take scheduled breaks as assigned and log break times accurately.
Complete closing tasks including restocking, deep cleaning, and organizing stations.
Ensure all equipment and supplies are returned to designated areas.
Receive checkout approval from a supervisor or lead before leaving the shift.