Job description

The Front of the House (FOH) Floater is responsible for assisting wait staff (servers and bartenders) to improve the dining experience for Dunraven's guests. The duties include delivering food orders accurately to correct tables and seants in a timely manner, communicating with the expeditor (or the kitchen if the expeditor is not available) special requests from the wait staff, bagging to-go orders, loading room service plates in the room service cart, and, along with expeditor, checking the quality of food for correctness and aesthetics, preparing cold appetizers, salads, and desserts as per POS orders in a fast-paced restaurant environment, sanitizing talbes and chairs, taking plates, utensils, and drinkware to the kitchen to be washed, bussing and ensuring guests' water glasses are full, and setting tables for the next service. The position also requires to uphold the fook health safety and sanitation practices.

Supervisory Responsibilities: None Education and Experience: At least one year of proven and related experience is preferred. Physical Requirements: 1. Flexible with schedule, and long hours sometimes required, including working morning, afternoon, nights, holidays, and weekend shifts. 2. Ability to be on your feet throughout the entire shift: prolonged periods of standing, bending, stooping, twisting, and walking, including up and down the staircases. 3. Lifting, carrying, pushing, pulling or otherwise move objects, products, and supplies up to 30 pounds. Required Skills/ Competencies: 1. Display professional, pleasant, and calm demeanor. 2. Must embody Dunraven guestoriented attitude at all times. 3. Excellent interpersonal, and communication skills. 4. Ability to multitask and perform duties quickly, and accurately in a fastpaced environment. 5. Must be able to read, write and converse in English. 6. Must work well as a team, including both front of the house and back of the house. 7. Responsible, reliable, punctual, and trustworthy. 8. Know and able to complete jobspecific duties for the shift assigned. 9. Must be able to follow instructions, and directions set by the manager on duty. 10. Must be able to follow the health, safety, and sanitary practices for food handling, and general cleanliness at all times. 11. Must be able to follow company policies and procedures at all times. Essential Duties/Responsibilities: Food Runner: 1. Know all tables and bar seat numbers, and deliver food and drink orders with proper placement. 2. Deliver food in a timely manner to the correct table and seat number while ensuring the food is correct and aesthetically pleasing. 3. Greet guests upon arrival and inform them of hot plates, and check with guests for any additional requests such as ketchup, salt, horseradish, etc, and provide them in a timely manner. 4. Act as a contact point between the Front of the House and the Back of the House staff in the absence of a Food Expeditor. 5. Communicate food orders accurately to expeditor (or cooks/chefs when the expeditor is not available) while paying attention to allergies and special requests from wait staff. 6. Bag togo orders and load room service plates into the room service cart. 7. Answer guests’ questions about ingredients and menu items. 8. Inform restaurant staff about guests’ feedback or requests such as when the guest ask for the check. 9Updateandmaintainthekitchen86boardandthePOSsystemconsistentlyandfrequentlyoffoodshortagesinboth 4. Act as a contact point between the Front of the House and the Back of the House staff in the absence of a Food Expeditor. 5. Communicate food orders accurately to expeditor (or cooks/chefs when the expeditor is not available) while paying attention to allergies and special requests from wait staff. 6. Bag togo orders and load room service plates into the room service cart. 7. Answer guests’ questions about ingredients and menu items. 8. Inform restaurant staff about guests’ feedback or requests such as when the guest ask for the check. 9. Update and maintain the kitchen 86 board and the POS system consistently and frequently of food shortages in both the kitchen and pantry. This should be done before, during, and after the shift for all meals. 10. Maintain and ensure that the food runner station is clean, wellstocked, and organized throughout a shift. 11. Perform and complete food runner’s opening, closing and side work in a timely manner, including prepping and cleaning of the area. All food runners are responsible for the state in which they leave Dunraven. 12. Communicate and inform manager on duty of all situations that have or may occur, and resolving the situations as needed as directed by manager on duty. 13. Attend any scheduled training, complete any quizzes or homework assigned by the manager. 14. Adhere to the health, safety, and sanitary practices for food handling, and general cleanliness at all times. 15. Adhere to company policies and procedures at all times. Pantry: 1. Able to work with hot, cold, and hazardous equipment. 2. Prepare cold appetizers, including salads and desserts, and ensure that all items that leave the pantry have uniformed serving sizes and are properly garnished. 3. Prepare and garnish dishes with sauces and dressing. 4. Maintain and ensure that the pantry station is always clean, wellstocked, and organized at the beginning, ending, and throughout the shift. 5. Perform and complete pantry’s opening, closing and side work in a timely manner, including cleaning and prepping of pantry areas. All pantry staff are responsible for the state in which they leave Dunraven. 6. Fill carafes, bus tables, load dishes into the dish pit, and run food as needed. 7. Keep the expeditor and/or food runners informed of all food shortages. 8. Communicate and inform manager on duty of all situations that have or may occur, and resolving the situations as needed as directed by manager on duty. 9. Attend any scheduled training, complete any quizzes or homework assigned by the manager. 10. Adhere to the health, safety, and sanitary practices for food handling, and general cleanliness at all times. 11. Adhere to company policies and procedures at all times. Busser: 1. Sanitize tables and chairs, and sweep areas around tables for any food, silverware, or napkins. 2. Know all tables and bar seat numbers, and deliver food and drink orders with proper placement. 3. Set tables for the next service according to Dunraven style. 4. Ensure dining tables are always cleared of used or unwanted plates, utensils, and drinkware, and take them from the dining tables to the kitchen to be washed. This is also known as “prebussing” or “table maintenance.” 5. Ensure guest’s water glasses and carafes are always full. 6. Maintain and ensure that the busser’s stations are always clean, wellstocked, and organized. 7. Perform and complete the busser’s opening, closing and side work in a timely manner. All bussers are responsible for the state in which they leave Dunraven. 8. Able to operate efficiently on restaurant’s twoway radio transceiver. 16. Abide by the sanitary practices for food handling, general cleanliness, and maintenance of the dining areas as instructed. 17. Communicate and inform manager on duty of all situations that have or may occur, and resolving the situations as needed as directed by manager on duty. 18. Attend any scheduled training, complete any quizzes or homework assigned by the manager. 19. Adhere to the health, safety, and sanitary practices for food handling, and general cleanliness at all times. 20. Adhere to company policies and procedures at all times. Other Duties: 1. Provide training to employees when required. 2Performallotherdutiesandresponsibilitiesassignedatthediscretionofmanagement needed as directed by manager on duty. 18. Attend any scheduled training, complete any quizzes or homework assigned by the manager. 19. Adhere to the health, safety, and sanitary practices for food handling, and general cleanliness at all times. 20. Adhere to company policies and procedures at all times. Other Duties: 1. Provide training to employees when required. 2. Perform all other duties and responsibilities assigned at the discretion of management. **While this job description is intended to be as accurate reflection as possible of the requirements of the job, it is by no means an exhaustive list of duties, responsibilities and qualifications. The management reserves the right to add or remove duties from particular jobs when business need dictates and employees are held accountable for all duties of this job.

Compensation: Hourly base pay, biweekly

Tipped Position: Yes

Benefits: Employee discounts, employee events and activities

Work Remotely: No

Work Location: Dunraven at the Estes Park Resort

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