Bartending, Beverages, Bussing, Cook Dishes, Food Delivery, Food and Beverage Industry, Leadership, Polishing, Restaurant, Systems Administration/Management, Team Player, Time Management, Waste/Garbage/Recycle Collection
Washington, District of Columbia
DIRECT SUPERVISOR: MANAGER ON DUTY
STATUS-NON-EXEMPT OVERVIEW The Support role plays an important part in the smooth operation of the restaurant. The individuals in this position are responsible for all aspects of dining room management to help ensure our guests have a positive experience. They must possess full working knowledge of our beverage program and our beverage offerings, responsible for expediting and properly delivering food and beverages to our guests. And responsible for all aspects of table management and maintenance. DAILY DUTIES & RESPONSIBILITIES - Follow all procedures and guidelines in the Employee Handbook
- Arrive on time and ready to work at the scheduled time
- Work as a team with all members of the staff
- Complete opening, ongoing and closing side work as outlined for the property
- Set up the dining room in accordance with property guidelines
- Maintain the expo station with proper mise en place throughout the shift
- Maintain cleanliness of the pass and area surrounding the expo station
- Must have thorough knowledge of food and beverage menu items
- Assist chef in finishing plates on the pass
- Deliver food in a timely manner and by seat position, no ‘auctioning’ off the dishes
- Clear and re-set tables as guests finish their meals
- Restock side/server/beverage stations as needed
- Assist the servers with any other requests
- Notify the manager on duty of any guest issues, positive or negative
- Perform addtional tasks as assigned by restaurant leadership
DURING THE SHIFT: - Watering tables via our water service standards
- Circulate dining room and clear plates/glassware from tables as needed
- Cut lemons and limes as needed for the bar and drink station throughout the shift
- Stock and maintain collins and pint glasses needed for beverage service
- Alert bartenders of any low/missing garnishes, working with beverage team to maintain garnish pars
- Inform server/manager if a guest has asked for another round/beverage
- Circulate dining room and clear plates/glassware from tables as needed
- Assist with ice bucket and glassware polishing/set-up for bottle wine service
AFTER THE SHIFT: - Clean and reset tables to property specific floor plan
- Put up chairs, stack patio chairs and spot sweep dining room and patio
- Polish and roll any remaining silverware and pint glasses
- Sweep and wipe down expo station, move plates to raw bar
- Restock all togo paper products; bags, ramekins, etc.
- Pour all remaining lemonade and iced tea into resealable container, date & label, and refrigerate for the next shift. Run receptacles through dish (handwash only). Leave upside down at service station to dry overnight.
- Remove any trash bag from trash can at service well, and dump in trash dumpster. Have dishwashers spray inside of trash can to clean out any remaining food or drink, and leave upside down at service station to dry overnight
- Wipe down all surfaces of service well server station
- Restock service well station of all glassware, straws, bev naps, ice chillers, etc.
- Ask manager to check you out before clocking out and leaving for the day
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J
JL Restaurant Management Group