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Essential Duties and Responsibilities

Operational

The Restaurant Attendant is responsible for clearing trays from the dining venues to dishwashers & pantries, food pickups from the galley to the Waiters’ stations and/or buffet lines. The responsibilities will different according to the assigned venues

• In Terrace Café Set-up and close the buffet line in the Terrace Café in a timely manner.
• Set-up a sufficient amount of china on the line and in the warmer for the operation.
• Set up and close the buffet line in the Terrace Café in a timely manner.
• Prepares and ensures that it is the correct temperature for the service. Set-up the food items, ensuring that the presentation is correct.
• Set-up the silverware for the buffet service.
• Assist the galley personnel with the decoration of the buffet.
• Constructively participate in the daily menu briefings.
• Must maintain the buffet line presentably and refilled throughout the service.