Breakfast Servers

Apply Online
Please contact Human Resources at 713-239-0725 for assistance.

Summary

Prepare breakfast bar for hotel guests while greeting and servicing them in a friendly manner consistent with brand and/or hotel and sustainability standards.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Sets up the buffet before guests begin arriving for breakfast. Displays the food and beverages in an organized and attractive manner.

Frequently checks buffet line for low food supply. Efficiently replenishes buffet with food, beverages, and/or supplies as needed.

Fill beverage and ice dispensers.

Maintains cleanliness of buffet area throughout the morning by reorganizing and tidying food area as necessary.

Properly disposes of used plates, utensils, napkins and/or cups as necessary.  Remove and dispose of leftover food at end of breakfast shift.

Cleans buffet area according to established standards. Ensures inventory is stocked and properly stored prior to the next day’s shift.

Perform side work as required by assignment.

Maintain clean service areas.

Other duties as assigned by management

Supervisory Responsibilities

This job has no supervisory responsibilities.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

Customer Service – Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.

Communications – Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed; selects and uses appropriate communication methods.

Job Knowledge – Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; keeps abreast of current developments; requires minimal supervision; displays understanding of how job relates to others; uses resources effectively.

Cooperation – Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.

Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.

Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.

Quality Management – Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness.

Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and principles; upholds organizational values.

Personal Appearance – Dresses appropriately for position; keeps self well groomed.

Attendance/Punctuality – Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.

Dependability – Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals.; completes tasks on time or notifies appropriate person with an alternate plan.

Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.

Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity; works quickly.

Safety and Security – Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.

Qualifications 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Certificates, Licenses, Registrations

Current Food Handler’s certificate or ServSafe certification is required.

Physical Demands 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 required to stand for extended periods, walking, pushing, bending and reaching; stooping, kneeling, or crouching.

Employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc.  The employee must occasionally lift and/or move up to 50 pounds.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.