Bistro Team Member AM (Breakfast Shifts) at Park Lodge Hotel Group

Waltham, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

17.0

Posted On

08 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Customer service, Sanitation, Cash handling, POS system operation, Inventory management, Food safety, HACCP compliance, Kitchen equipment operation, Communication, Multitasking, Time management, Cleaning, Problem solving, Teamwork

Industry

Hospitality

Description

Description Title: Bistro Team Member Objective of Position: To serve high quality food & beverage in a timely fashion while providing exceptional guest service to ensure a pleasant dining experience. Starting Wage: $17.00 per hour, plus Tips Areas of Responsibility: Maintain cleanliness of work areas (including all areas of the lobby) throughout the day, practicing clean-as-you-go procedures. Follow property key policies, including signing out and returning keys to appropriate departments. Notify management of maintenance repairs issues. Complete opening duties (including setting up necessary supplies and tools, including bank) and closing duties (including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, locking doors, and completing daily cleaning checklist), and ensuring work area is clean, everything is in working order and stock inventory in preparation for next shift. Review department communication log from previous shift. General Kitchen Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet, gloves and proper footwear. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. Ensure the quality of the food items and notify manager if a product does not meet specifications. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance). Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations. Food and Beverage Service Input orders into Point of Sales (POS) system and collect payment from customer. Take guest orders, prepare food and beverage items, distribute pre-packaged and prepared food items, and deliver orders to tables as needed. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Brew coffees, following standards to ensure freshness. Bus and wipe down coffee cart areas and tables as customers leave seating area. Wash restaurant dishes and serving utensils as needed. Prepare and replenish inventory displays to ensure consistency and freshness in presentation from opening to closing. Sanitation and Maintenance Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department. Set-up and break down work station with required ingredients including tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate. Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel. Disassemble and assemble kitchen equipment following safety procedures when cleaning. Kitchen Tools and Equipment Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment. Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. Food Preparation Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Prepare and cook food according to recipe use records, quality standards, presentation standards, and food preparation checklist, establishing priority items. Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings. Meeting Room Area Ensure meeting room is set up based on Banquet Event Order (BEO). Prepare and deliver food items for meeting room based on banquet event order. Ensure meeting room is cleaned prior to guests arriving. The Market Ensure The Market is fully stocked of Bistro made products such as salads, sandwiches and condiments (check daily in the morning). Cash/Bank Handling Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. Process all payment methods in accordance with Accounting procedures and policies. Follow property control audit standards and cash handling procedures (e.g., blind drops). Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Guest Relations Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible. Thank guests with genuine appreciation and provide a fond farewell. Address guests' service needs in a professional, positive, and timely manner. Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN) to resolve issues, delight, and build trust. Assist other employees to ensure proper coverage and prompt guest service. Manage access to technological devices within public spaces (e.g., television, remote control, computer, Internet, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering) as necessary. Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. Identify and correct unsafe work procedures or conditions and/or report them to management Complete appropriate safety training and certifications to perform work tasks. Ensure chemical storage is maintained and properly stored away from/below food products. Policies and Procedures Follow company and department policies and procedures. Protect the privacy and security of guests and coworkers. Maintain confidentiality of proprietary materials and information. Perform other job duties as requested. Title: Food & Beverage Supervisor Objective of Position: To serve high quality food & beverage in a timely fashion while providing exceptional guest service to ensure a pleasant dining experience. Assist Food & Beverage Manager with supervising food & beverage department operations. Areas of Responsibility: Perform tasks as outlined in Bistro Team Member job description Assist with training in service standards and food preparation on a regular basis, as well as communicating training needs to the Food & Beverage Manager. Assist Food & Beverage Manager in purchasing and maintaining inventory for the Bistro, Group Breakfast Room and the Holiday Inn Express breakfast room as needed. Assist Food & Beverage Manager conduct monthly inventory counts as needed. Work with Food & Beverage Manager to control monthly food cost to budget. Maintain and inspect Food & Beverage logs and checklists daily for completion and accuracy. Assist Food & Beverage Manager in creating & implementing cleaning projects on a regular basis. Assist Food & Beverage Manager in facilitating quarterly department meetings. Assist Food & Beverage Manager in developing incentive plans for department employees. Perform other duties as required. Requirements Title: Bistro Team Member Requirements: Previous food & beverage experience is preferred. Ability to move, lift carry, push, pull or place objects weighing less than 25 pounds without assistance. heavier lifting or movement tasks with assistance. Ability to stand, sit, or walk for an extended period of time. Must possess a friendly and professional demeanor. Must be able to convey information and ideas clearly Must maintain composure and objectivity under pressure Must be able to prioritize and multitask. Must possess the ability to operate independently with a high-degree of self-motivation.

Responsibilities

The Bistro Team Member is responsible for preparing and serving high-quality food and beverages while maintaining a clean and safe dining environment. They also handle guest orders, manage inventory, and ensure compliance with food safety and sanitation standards.