St. Louis Union Station Soda Fountain

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.

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.

To courteously answer telephones, take orders, handle all calls and cash/credit transactions