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Breakfast Attendant (Part Time)
Job
Springhill Suites Redlands
Redlands, CA (In Person)
$35,152 Salary, Part-Time
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Job Description
Breakfast Attendant (Part Time) Springhill Suites Redlands - 3.2 Redlands, CA Job Details Part-time $16.90 an hour 23 hours ago Benefits Employee discount Flexible schedule Paid sick time Qualifications Kitchen health and safety standards Bussing Simple food item preparation Food preparation Venue guest services Full Job Description The Springhill Suites Redlands is searching for Breakfast Attendants who would like to be Breakfast Champions at our new hotel. This position requires a minimum of 3 hour shifts and could start as early as 6 am. Generally suitable for anyone who enjoys a fast pace work environment and has experience serving in restaurants. The Breakfast Champion In order to provide a consistently high level of quality and service, staff appropriately to accomplish our updated breakfast standards each day (consider busier days with higher occupancy, large groups in-house, etc). To assist with meeting brand standards the Breakfast Champion should: Be familiar with all food offerings Interact with guests as appropriate Set up the buffet according to standards Maintain the cleanliness of the buffet and dining area Empty trash containers when they are ¾ full and at the end of service Prepare food according to standards Follow all correct food-handling procedures Plan and prepare for the following day All of these tasks should be executed within the food safety guidelines for our service Team Members, being sure that appropriate forms are on-site and completed as directed in the global food safety forms and logs Take responsibility for personal hygiene, preparation of hot food items, and food stock rotation Buffet Maintenance During service, the breakfast champion's role is to keep a neat and clean buffet, which is well stocked with all the core menu items. It is equally important to make guests welcome in the breakfast area, interacting with them when appropriate, and to provide clean places to enjoy their breakfast selections. Interacting with Guests Your interactions with guests are just as important as the products we serve. Be sure to tailor your approach to each type of guest. Chatty Guests Watch for guest cues (for example, eye contact) Chat with the guest about the weather, local events, etc. Take the opportunity to talk about buffet offerings Quiet Guests Watch for guest cues (for example, avoiding eye contact, closed-off body language) Don't take it personally Greet the guest sincerely, and offer a fond farewell Guests in a Hurry Watch for guest cues (for example, on the phone) Anticipate guest needs Offer appropriate assistance (for example, 'to-go' items) Clearing and Sanitizing Tables Even if guests clear their own tables, the tables must still be cleared and sanitized to make them ready for the next guest. To efficiently clear and sanitize a table: Bring a sanitized side towel. You will use it after you clear the table. Remove all used items. Use a tray to carry items to the kitchen for disposal. Don't use trash cans in the breakfast area. Wipe the table and chairs. Do not use guest napkins! Use the side towel, with a solution of Ecolab Oasis Multi Quat 146 or a similar product. Do not brush crumbs onto the floor; pick them up in the side towel. Check the floor for debris. If possible, clear multiple tables in a single trip. Ordering Place food orders at least one to two days before the required delivery date. Order only approved products from approved vendors. To have the right amount of product on hand, follow these steps. Create a Master Order List, using the Food Specifications and Order Guide. Assign an inventory par level to each item for slow, normal, and busy times. Place orders by comparing current on-hand inventory to inventory pars. For example, if you have one case of blueberry muffins on hand, and the inventory par is "2 cases for busy times," you should order another case if you forecast that the hotel will be busy. All associates with breakfast responsibilities should be trained on how to take inventory and place orders. Inventory pars should be reviewed periodically for accuracy.