Our restaurant concept is built on providing signature dining experiences to our guests. Our restaurant provides not only a stunning landscape but a warm welcoming atmosphere with delicious contemporary food. Our service is genuine, welcoming, and we are here to make our guest experience memorable.
Job Objective
1. Provide an extraordinary hospitality experience to our guests.
2. Promote a professional, helpful, and courteous work environment.
3. Interact with all guests, employees, and purveyors in a professional and hospitable manner.
4. Expedite all dishware, glassware, pots, and pans.
5. Clean (sweep, mop, polish, and organize) Lovango restaurant & kitchen.
6. Have working knowledge of all standard kitchen equipment.
7. Work well with all staff, management, and customers.
Policies
1. Management is to be involved in all guest and employee altercations.
2. Follow and maintain all safety precautions.
3. Follow and maintain all par levels and restocking procedures.
4. Maintain all health department regulations.
5. Report any situations involving illegal substances to management.
6. Comply with all rules and regulations of the Lovango Resort + Beech Club Employee Handbook.
7. Harassment of any type is not to be promoted or tolerated.
Responsibilities & Tasks
1. Maintain a clean, neat, and well-organized workstation.
2. Be proactive in ensuring that all dishes, glasses, pots, and pans are organized and kept clean and like new.
3. Ensure opening and closing procedures are followed each shift.
4. Follow par stocks and prep schedules, daily and weekly.
5. Protect our assets by not allowing breakage.
6. Maintain a proactive approach to keeping the kitchen & restaurant clean, neat, and orderly.
Fiscal Accountability
1. Follow all food & beverage control policies.
2. Be environmentally conscious, i.e., conserve electricity, water, paper products, and natural gas; recycle when possible.
3. Control breakage of all breakable items.
4. Control waste and abuse on all perishable items.
5. Protect through proper usage and care all kitchen equipment, uniforms, and restaurant assets.
6. Report to management any suspicious activities.
Qualifications
1. High school diploma or general education degree (GED) preferred.
2. Restaurant or customer service experience preferred.
3. Ability to obtain a local USVI food handler card.
4. Must be able to stand continuously throughout an 8-hour shift.
5. Ability to lift and carry up to 50 pounds.
6. Interpersonal skills to interact with a variety of other people, such as waitstaff, cooks, management, and sometimes customers.
7. Calm demeanor to work in a high-stress, fast-paced environment.
Please note our season is from Mid December - End of July. All employees must be available for the full season.
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