Part Time - Food & Beverage Attendant - ZYUMB

IHG•Town of Le Ray, NY

3d•$16 - $19•Onsite

About The Position

The Food & Beverage Attendant maintains buffet areas to a high standard of quality and consistency, following applicable health, sanitation, cleanliness, brand, and hotel requirements. The role prepares and transports food, beverages, supplies, and equipment; replenishes buffet items; follows preparation and presentation standards; and assists guests promptly and professionally. The attendant helps maintain inventory and control food and beverage costs, secure and store products and equipment, minimize waste, keep work and buffet areas clean and organized, and report unsafe or malfunctioning equipment and maintenance needs. The role may also include operating a dishwashing machine, coordinating with other departments, and performing other assigned duties.

Requirements

Basic reading, writing, and math skills.
Ability to carry or lift items weighing up to 50 pounds.
Ability to stand and move about the kitchen and cafeteria.
Ability to handle food, objects, products, and utensils.
Ability to bend, stoop, and kneel.
Communication skills for frequent interaction with guests and supervisors.
Reading and writing abilities for preparing buffet items from instructions.
Basic math skills, including measurements, quantities, and variances.
Availability to work varying shifts across a seven-day period, including weekends, evenings, and public holidays, as needed.

Nice To Haves

Some prior food preparation experience.

Responsibilities

Prepare and/or transport food and beverage items, supplies, equipment, and materials to and from buffet areas.
Monitor buffet supplies and replenish food, beverages, trays, plates, utensils, napkins, condiments, and other items as needed.
Follow food preparation methods, timing, quality, and presentation standards; monitor taste, appearance, texture, serving temperature, portion size, and garnish.
Welcome guests and respond promptly and professionally to requests; refer serious matters to management.
Purchase and/or requisition inventory to maintain adequate minimum and maximum stock levels.
Monitor and control food and beverage costs, follow procedures for security and proper storage, and minimize waste.
Maintain clean, neat, and organized work and buffet areas, including equipment, service areas, walls, floors, and counters; empty trash and clear tables as required.
Check equipment and machinery, and report unsafe or malfunctioning equipment, hazards, and maintenance or repair needs to a supervisor.
Operate a dishwashing machine when required and store clean dishes and utensils in their assigned locations.
Promote teamwork and quality service through daily communication and coordination with other departments.
Perform other duties as assigned.