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Job Summary: The purpose of all Front of House positions is to interact with our guests and ensure they have a great experience when dining at the resort. Staff must be attentive to our guests needs and make guests feel welcome, comfortable, important and relaxed.

Job Responsibilities (Will vary slightly based on position):
1. Must get along well with others;
2. Prepare the tables, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparation tasks;
3. Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any times, etc.;
4. Handle the table bookings, direct customers to their tables, presenting menus, suggestion dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks;
5. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses;
6. Delivering food efficiently to diners;
7. Prepare mixed drinks for service to your customers’ table;
8. Properly open and pour wine at the tableside;
9. Obtaining revenues, issuing receipts, accepting payments, returning the change;
10. Performing basic cleaning tasks as needed or directed by supervisor;
11. Assisting with special events as needed;
12. Adhere to grooming and appearance standards consistently;
13. Must have some familiarity with basic cooking skills;
14. Perform other duties as assigned.

Interpersonal skills:  Strong organizational, problem solving and analytical skills.  Ability to work independently and as a member of a team.  Strong interpersonal skills.  Ability to deal effectively with diverse groups of individuals.  Commitment to professionalism and high standards. Willing and enthusiastic attitude.

Communication skills:  Excellent written and verbal communication skills.  Understand and respond to a diverse population. Versatility, flexibility and a willingness to work within constantly changing priorities. Take direction from a variety of supervisors.

Organizational skills:  Ability to handle multiple projects, priorities and workflow.
Technical requirements:  Knowledge of hospitality.  Attention to detail is critical.  Ability to collect complex information and assist with interpretation and decision making.

Physical requirements:  Requires bending, walking, standing lifting/carrying of up to 25 lbs. or less, light grasping with non-dominant hand, firm/strong grasping with both hands; reaching overhead, crouching, kneeling, climbing, balancing, pushing/pulling. Ability to stand and walk for long periods, lift heavy plates and trays, use stairs repeatedly, balance items on trays.

Minimum Education and Experience

Education Required: High School
Driver's License Required: No
Hiring Requirements for this Job:
  • Drug Testing / Screening
  • Background Checks
  • Accessible by Public Transportation: No