Job Description

TITLE:

Waitstaff

LAST UPDATED:

September 29, 2026

DIVISION:

Guest Services

DEPARTMENT:

The Zone

REPORTS TO:

Assistant Food and Beverage Manager

FLSA STATUS:

Non-Exempt

COMP LEVEL:

1

Summary: As a Waitstaff, you provide exceptional food and beverage service and create a welcoming, enjoyable experience for every guest. You take orders, serve food and beverages promptly, and ensure guest satisfaction through attentive, professional service. You make every guest's experience your top priority.

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:

• Greet guests and create a welcoming environment.
• Provide professional, friendly, attentive, and personalized service throughout each guest visit.
• Resolve guest concerns professionally and promptly while maintaining a positive and guest-focused attitude.
• Guide guests through food and beverage menus by confidently recommending menu items, upselling food and beverages, promotions, and daily specials.
• Accurately take food and beverage orders and correctly enter all orders into the POS system.
• Deliver food and beverages promptly while ensuring accuracy, presentation quality, and guest satisfaction.
• Continuously monitor tables to ensure guest needs are met and service remains attentive throughout the dining experience.
• Coordinate effectively with kitchen staff, bartenders, food runners, and support staff to ensure timely service execution.
• Process guest transactions accurately and efficiently while adhering to departmental cash handling procedures.
• Clear dirty dishes from tables and clean food and debris from tables, chairs, floors, and other areas.
• May brew coffee, stock and fill beverage containers, condiments, and ice bins.
• Have a working knowledge of the wine menu, bar items, and desserts; garnish and decorate food and beverages prior to serving or preparing desserts.
• Maintain cleanliness, organization, and fully stocked service stations throughout the shift.
• Complete opening, running, and closing side work duties to support seamless operations.
• Assist in maintaining cleanliness of dining areas, service stations, and guest-facing areas.
• Follow all food safety, sanitation, and responsible alcohol service practices.
• Monitor guest alcohol consumption and immediately notify management of any concerns.
• Maintain compliance with company policies, health department regulations, food safety requirements, liquor control regulations, and responsible beverage service standards.
• Work effectively as part of a team.
• Support The Zone’s sports bar atmosphere by creating positive interactions that enhance the guest experience.

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 Title 31 Regulation requirements.
• Creates memorable guest experiences through friendly, knowledgeable service.
• Maintains a culture of hospitality and excellence by acting as an ambassador for Spirit Mountain Casino, providing personalized service that makes guests feel welcome, invited, and appreciated.
• Follows all Corporate and departmental safety policies and procedures to maintain a safe environment for guests and Team Members alike.

Required Knowledge Of:

• Food and beverage menu knowledge, preparation methods, ingredients, and presentation standards.
• Current food, beverage, beer, wine, and cocktail offerings.
• Responsible alcohol service practices and compliance with state and tribal regulations.
• Safe food handling procedures, food safety requirements, and sanitation standards.
• Point-of-Sale systems and kitchen display systems.
• Spirit Mountain guest service expectations and hospitality principles.

Required Skills In:

• Delivering food with speed, accuracy, professionalism, and attention to detail.
• Building rapport and developing positive relationships with guests.
• Recognizing and correcting situations that may lead to poor guest experience.
• Thriving in a fast-paced, high-volume environment.
• Multitasking, prioritizing responsibilities, and maintaining composure under pressure.
• Working collaboratively and effectively as part of a team.
• Communicating professionally and effectively with guests, peers, and leadership.
• Monitoring and providing customer service.
• Operating computer hardware and software applications.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• High School Diploma or GED and one (1) year of restaurant or food service experience or an equivalent combination of education, training, and experience.
• Low Security Gaming License issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler's Certificate.
• State of OLCC 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 Point-of-Sale system, reservation waitlist technology, kitchen display/ticket system, standard office equipment, box knife, and tools and equipment normally used in providing food and beverages such as push carts, trays, bus tubs, utensils and serving plates, telephone, audio/video equipment, and two-way radio.