Porter (Seasonal)

Description

Position: Porter

FLSA Classification: Hourly Employee, Non-Exempt

Tip Classification: Tip Pool Eligible

General Description of Work

With delegated authority, reporting to the General Manager and the Restaurant Manager, the Porter is responsible for… 

Essential Function:

• Obtain service area assignment at the beginning of each shift.
• Take soiled tableware to the dish room and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area.
• Polish silverware, glassware, and flatware.
• Restock Server, Barista, Bar Stations with silverware, glassware, and flatware. 
• Inspect assigned restroom every 30 minutes and clean as needed.
• Respond appropriately to guest requests. Communicate guest requests to server as needed.
• Communicate with server and hostess to assure efficient seating, table utilization and customer service.
• Assist server/bussers as needed with food delivery, table resetting, and marking tables especially with large parties and during peak periods.
• Thank guests as they are leaving.
• Reports to work on time and as scheduled.
• Understands shift ends once approved by MOD. 
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Requirements

Competencies:

Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.

Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

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.

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:

• No previous restaurant experience required.

Language Skills:

• Ability to read, speak and interpret documents in English.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.

Physical Ability

• Be able to reach, bend, stoop.
• Be able to work in a standing position for extended periods of time (up to 10 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
• Must have exceptional grooming habits.
• Maintain a clean uniform throughout shift.

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.