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Position Overview:
The Breakfast Host oversees food operations, including food controls, sanitation, and cost control. The position is responsible for cost controls, inventory, order requisitioning, following legal and sanitation standards and codes, and basic familiarity of kitchen equipment and tools.
Essential Duties & Responsibilities:
Willingness to accept the most effective role
Understand and properly evaluate inventory of food
Place orders with approved food and beverage vendor
Utilize understanding of aforementioned inventories to maintain proper par levels and requisition orders based on business needs and budgetary concerns
Maintain food areas for cleanliness, proper operation, and institute systems that will improve guest satisfaction and service
Understand and have knowledge of basic hotel operations outside of Food and Beverage
Utilize understanding of aforementioned knowledge to handle guest issues and concerns
Understand brand specific standards and its effect on guest satisfaction and brand-initiated quality assurance standards
Utilize aforementioned brand standards based upon training, and implement consistently these standards to ensure success in brand initiated quality assurance inspections
Ensure food operation complies and passes the local county’s board of health inspection by following sanitation laws set forth by the county’s Board of Health
Other duties as specified by the Assistant General Manager or Manager on Duty on an “as need” basis
Qualifications:
Previous culinary experience strongly preferred, minimum 1-2 years in a respectable kitchen and food servicing establishment
ServSafe certified
Lift up to thirty (30) pounds, unassisted
Stand for long periods of time
Exposure to cleaning chemicals
Monday through Wednesday late afternoon/early evenings
