Porter, Restaurant​/Food Service

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Provides superior maintenance to interior and exterior of restaurant timely and accurately.

• Demonstrates sanitation and food safety practices consistently.
• Checks over restaurant from previous close to ensure a safe and secure environment.
• Completes daily jobs timely and accurately.
• Completes weekly jobs timely and accurately.
• Completes monthly jobs timely and accurately.
• Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
• Follows company safety standards at all times and looks out for the safety of other team members and guests.
• Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
• Puts food order away accurately, rotates stock in cooler, freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
• Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
• Puts food order away accurately, ensuring proper stock rotation.
• Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
• Completes scheduled maintenance on all restaurant equipment safely and correctly.
• Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
• Reports possible areas of incomplete closing to opening manager.
• Completes other miscellaneous tasks as assigned by the manager on duty.

• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Climb up and down a ladder to a height of 25 feet
• Sweep, mop and scrub using hazardous materials
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot, cold and damp environments
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Frequently

• COMMUNICATION:
  Verbal and written communication is timely, clear, concise; delivers ideas for solutions with problems; communicates well with team members and guests.
• CHANGE MANAGEMENT:
  Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.
• DECISION MAKING & PROBLEM SOLVING:
  Uses judgment, common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.
• INNOVATION &CREATIVITY:
  Seeks new ways to improve efficiency, effectiveness, quality; offers suggestions and solutions to obstacles and challenges.
• PLANNING:
  Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional attitude. Recognizes priorities and responds with a sense of urgency. Follows procedures and policies in planning and executing job responsibilities.
• COOPERATION:
  Supports fellow team members and is cooperative in providing excellent guest service.
• QUALITY OF WORK:
  Delivers quality work on time at the desired standards. Performs work duties in support of safety and security policies.
• ACCOUNTABILITY:
  Delivers results on time and at the quality level promised. Is punctual and ready to begin work assignments. Delivers quality work product using resources and time allocated.