POSITION SUMMARY The Food and Beverage Support team is responsible for cleaning and maintaining restaurant/ kitchen, preparing food products, set-up of food service outlets and service of menu items to the guest. Specifically, the Attendant will bus tables, stock restaurant items, wash dishes, prep/serve food items, and assist kitchen staff as needed. EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS • Must possess excellent customer service skills • Able to work effectively in a team environment • Must be able to lift 30 pounds. • Previous kitchen experience preferred • Food service experience preferred • Ability to communicate effectively with co-workers, managers, and guests CONTACTS • INTERNAL: Employees and management staff from all departments. • EXTERNAL: Resort Guests ESSENTIAL DUTIES & RESPONSIBILITIES • Maintain cleanliness and sanitation standards in Food and Beverage outlets (in both public and non-public areas) • Wash dishes • Bus and wipe down tables • Assist cooks and other kitchen staff when needed • Maintain a clean and safe work area. • Provide excellent and efficient guest service • Set up and stock the service station for daily operation. • Serve pre-cooked menu items to order • Assist in storing food inventory in its proper storage location • Assist cooks with tasks as needed • Maintain quality, consistency, and portion standards of all food served • Maintain strict food safety and food sanitation standards • Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each day’s service • Clean the cook equipment on a regular maintenance schedule • Develop and maintain positive communication and teamwork with co-workers and managers MARGINAL DUTIES & RESPONSIBILITIES • Set the example by actively contributing to department and company goals. • Clarify expectations and seek additional training as needed. • Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels. • Develop and achieve departmental/company goals and controls. Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.