Basso

1. Prepares all foods in accordance to standard recipes and as specified by the guest. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
2. Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.
3. Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
4. Ensures all equipment in working areas is clean and in proper working condition.
5. Prepares requisitions for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Acts as a cashier for the bar area.

Example of Duties
Essential Functions
1. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
2. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
3. Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.
4. Inputs orders into a register at the point of sale and creates a check for each guest. Maintains an accurate record of all beverage items served.
5. Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.
6. Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

1. Control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures.
2. Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
3. Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.
4. Maintain the Hostess stand in a clean and organized manor. Return all items of CGS to the side station for re-use. Keep newspapers and menus clean and organized.
5. Table support required once guest has been directed to their table, additional place settings removed, coffee or juice offered if servers are busy.
6. Always greet using LHM 4 core standards.
7. Breakfast shifts bank must be maintained every day in the host station for making change. Weekends may be required to cashier.
8. During peak business take an active role in restaurant cleanliness and organization, including sweeping up debris from the buffet and around tables in the dining room.

1. Check station before, during and after shift for proper set-up and cleanliness.
2. Greet guests promptly and in a friendly and courteous manner. Address the guest by name whenever possible. Explain specials and/or restaurant promotions to create guest awareness.
3. Record food and beverage orders from the guests accurately, repeating information back to the guest, and by using a guest check/ticket.
4. Present legible and accurate guest checks/tickets to the kitchen, provide additional information regarding the order as necessary.
5. Check completed orders for accuracy prior to serving. Deliver food promptly, serve hot food hot and cold food cold. Include appropriate condiments.
6. Replenish beverages as necessary and check will guests for overall satisfaction.
7. Market and serve upon request and dessert items or specialty coffees.
8. Promptly present guest check and accurately process cash, credit card and/or voucher transactions.