Summary: It is the responsibility of the general utility to properly wash and store all dishes, trays, eating utensils, cups and small equipment for the kitchen. Assist in portioning, peeling and cleaning food as requested. Maintains dish room and dish machine in a sanitary and efficient manner and is responsible for cleaning the dining room including the lavatories and common areas.
Essential Responsibilities: include the following and other responsibilities that may be assigned:
1. Complies with standards of personal cleanliness and proper uniform at all times.
2. Complies with management and associates, assisting with other duties, if needed.
3. Maintains a sanitary work station.
4. Exhibits punctuality and dependability.
5. Knows emergency procedures for the restaurant.
Competencies: To perform the job successfully, and individual should demonstrate the following competencies:
1. Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.
2. Teamwork: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views
3. Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others
4. Problem Solving: Identifies and resolves guest situations in a timely manner
5. Guest Services: Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality
6. Interpersonal Skills: Keeps emotions under control, remains open to others’ ideas and tries new things, resolves conflict
7. Oral Communication: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings
8. Written Communication: Able to read and interpret written information, writes clearly and informatively
9. Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant
10. Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues
11. Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources
12. Diversity and Ethics: Shows respect and sensitivity for cultural differences, promotes a harassment free environment, builds a diverse workforce, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values
13. Organizational Support: Follows policies and procedures, supports CMR goals and values
14. Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize
15. Professionalism: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, accepts responsibility for own actions, follows through on commitments, is pleasant in demeanor, maintains confidentiality
16. Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strive to increase productivity, use time efficiently
17. Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions, uses equipment and materials properly,
18. Attendance and Punctuality: Is consistently at work on time and in full uniform
19. Dependability: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person
20. Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events
21. Planning/Organizing: Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations
Ideal candidates will possess: A positive attitude and desire to work in an exciting food and beverage environment, Highly motivated individuals ready to work on an energetic team, A minimum of 1 year restaurant experience is preferred, Open availability and flexible scheduling
Hours Required: Will vary based on concept and operating hours of the specific location
