Job Description

TITLE:

Amore Waitstaff

LAST UPDATED:

March 7, 2024

DIVISION:

Guest Services

DEPARTMENT:

Amore

REPORTS TO:

Restaurant Manager

FLSA STATUS:

Non-Exempt

COMP LEVEL:

1

________________________________________________________________

The waitstaff at Amore are dedicated individuals who strive to provide exceptional experiences for our guests. We value our team members and treat them like family, fostering an environment where they can be themselves and flourish professionally while delivering hospitality as legendary as our cuisine.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• When guests arrive, greet them warmly and assist them with their order by providing menu recommendations and taking accurate food and drink orders. Delivers food and/or beverages to guests that exceed service standards.
• Clears plate ware from tables continually through the dining experience, and clears food and debris from tables, chairs, floors, and other areas.
• Anticipates guest's needs throughout the dining experience. Maintains necessary supplies to ensure uninterrupted service to our guests.
• Must maintain a knowledgeable explanation of menu items, to answer guests' inquiries informatively. Must possess basic wine knowledge, be able to properly open wine, and pair wine with menu items.
• Creates memorable experiences for guests to honor special events such as birthdays, anniversaries, and date nights is a must.
• Presents, tenders, and finalizes all transactions in a timely manner.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Learns comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Regulation Chapter 5 requirements.
• Follows all Corporate and departmental safety policies and procedures.

Required Knowledge of:

• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of safe food handling.
• Computer hardware and software applications.
• Responsible alcohol service as outlined in OLCC alcohol service training.

Required Skill in:

• Food and beverage service (including the service of alcoholic beverages) experience.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest service.
• Monitoring and providing exceptional guest service.
• Ability to grasp recipes and menu descriptions quickly.
• Operating computer hardware and software applications.
• Communicating professionally both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• High School Diploma or equivalent, and six (6) months of food and beverage serving experience in a high-volume casual or casual fine dining atmosphere.
• Low-security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler’s Certificate.
• State of Oregon Liquor Control Commission Server’s Permit.
• Must be at least 21 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke, and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds.
• Work is subject to frequent use of hands to finger, handle, feel, and reach with hands and arms.

Equipment and Tools Utilized:

• Equipment utilized includes a personal computer, standard office equipment, box knife, cardboard crusher, and tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, push carts, trays, bus tubs, utensils and serving plates, telephone, audio/video equipment, and two-way radio.