Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Complete knowledge of all menus & wine list.
Knowledge of the appropriate table settings, service ware and menu items.
Ability to read, speak and write the English language in order to communicate with guests.
Ability to transport up to 30 lbs. on a continuous basis.
Ability to operate beverage and toast equipment.
Knowledge of resort layout.
Must practice to 10-5-3 rule as policy.
Any combination of education, training or experience that provides the required knowledge, skills and abilities.
Must maintain a neat, clean and well-groomed appearance (specific standards available).
Full flexibility to accommodate varying schedules to reflect the business needs of the hotel
Lifting & carrying 45 pounds
40 % Standing
40 % Walking
20 % Bending & Lifting
Hearing and manual Dexterity.
