p/>The Host/Busser reports to the Food & Beverage Outlet Operations Manager to conduct transactions for payment in a high volume, fast paced restaurant outlet.
Operate a cash register and / or POS system to compute sale prices, total purchases, process cash or credit payment and provide customer with proper sales receipt and change.li>Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions and minimize misuse of supplies to ensure to re-usable goods are wasted (3) analyze supplies / equipment and associated expenses, including preventative maintenance (4) research, evaluate and purchase supplies / equipment as needed. The Cook reports to the Sous Chef & Executive Chef to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen.