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Engages in hospitality activities- facilitate food and beverage service. Clean tables, remove dirty dishes and beverage glasses, replenish supply of glass and dishes.

Pursuant to Department of Labor parameters, this position is classified as an hourly, non-exempt position. Compensation will be hourly. Position is subject to all federal, state, and local wage and hour regulations.
Clean up spilled food or drink or broken dishes and remove empty bottles and trash. Wipe tables or seats with dampened cloths. Scrape and stack dirty dishes and carry dishes and other tableware to kitchen for cleaning. Locate items requested by customers. Fill beverage or ice dispensers. Stock cabinets or serving areas with condiments. Restock bar and beverage areas. Change beer kegs. Carry food, dishes, trays, or silverware from kitchen or supply departments to serving areas. Adherence to the grooming and uniform guidelines. Maintain store floor safety (occasional sweeping). Being punctual for all shifts and assigned work duties. Training and teaching co-workers. Working co-operatively with others in an environment of mutual professionalism, dignity, and respect. Adherence to policies and procedures of the employer. Assist kitchen with sanitation and hygiene duties. Restock restroom supplies. Maintain cleanliness of restroom. May occasionally assist in trash disposal. Other duties may be assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be able to know or learn location of storage facilities of alcoholic stock. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

No prior experience or training.

Ability to effectively communicate in the English language. Must be able to read and understand the menu, ticket writing, and a computerized register system.

Ability to apply common sense understanding to carry-out simple instructions. Ability to deal with standardized situations with only occasional or no variables. Utilize judgment to access value, importance, or quality of things or people. Ability to communicate and assist with handling and resolving complaints.

Must attend Orientation and agree to policies and procedures as outlined in the New Employee Handbook and New Hire Packet. Must successfully attend and complete all other required training.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand for long periods; walk; use hands and fingers to handle, or feel, or carry objects, product, or controls; and talk or hear. The employee may occasionally sweep, climb, lift, balance, or stoop. The employee frequently is required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and the ability to adjust focus. The employee utilizes computer point of sale devices.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of a restaurant establishment. Schedules may vary from week to week, including weekdays, weeknights, weekends, and holidays. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles from the kitchen. The employee occasionally works in outside weather conditions when on promotions or, where part of the facility has a station which includes tables located on an outdoor patio area. Also is occasionally exposed to wet and/or humid conditions, when in the dish area or walk in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level in the restaurant is usually loud.
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