Buffet Attendant

JOB DESCRIPTION

SUMMARY The Buffet Attendant is responsible for maintaining the cleanliness, appearance, and replenishment of food on the buffet. This role requires professional posture, attentiveness, and product knowledge to assist guests with any inquiries about buffet items.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Adhere to standards of personal cleanliness and uniform, displaying a courteous and cooperative attitude.
• Ensure the proper set-up and placement of all buffet items and utensils.
• Fill chafers with the correct amount of water and prepare them for guests by lighting the sterno in a cautious manner.
• Communicate efficiently and timely with kitchen personnel to maintain continuous food quality and quantity throughout the event.
• Maintain the cleanliness of the buffet line, floor area, and surrounding areas.
• Obtain knowledge of ingredients and preparation of all buffet items to answer guest inquiries.
• Assist in the completion of the function by removing all buffet items. Upon returning to the kitchen, stack pans and dishware neatly and place all items in their proper areas. Clean the floor area, place linen in the proper receptacle, and stack tables safely and carefully.
• Be knowledgeable of fire procedures.
• Perform other duties as assigned.

DUTIES AND RESPONSIBILITIES DURING OPERATING HOURS OF THE SUNDAY BRUNCH:

• Keep chafing dishes full and food hot.
• Maintain a clean and stocked buffet, including providing clean plates.
• Answer guest questions about the food offerings.
• Buffet Carver: Responsible for the overall care and cleanliness of the hot food buffet. Frequently check the station and instruct runners on any issues.
• Runners should remain at their designated food station unless retrieving food from the kitchen.
• Never sit within guests’ line of sight.
• When there are no guests, food should be fully covered. Keep lids halfway open during service.
• Focus on the “eye appeal” of the food, ensuring it looks presentable at all times.
• Stir foods that require it to maintain quality.
• If a food item appears to be drying out, consult with the chef on how to address it.
• When an item is halfway finished, notify the kitchen by saying, “Half on _____” (name the item).
• When an item is ready for replacement, inform the kitchen with, “Picking Up” or “Taking” _____ (name the item). Ensure that the kitchen repeats the item back to confirm they heard you.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to work effectively as part of a team to maximize guest satisfaction.
• Must be able to pronounce all dishes on the buffet and provide a brief description of each item before the buffet opens at 10:45. If unsure, consult with the Dining Room Supervisor or the kitchen.
• Display a high level of professionalism and customer service.
• Strong interpersonal and communication skills.
• Ability to thrive in a fast-paced, high-demand environment.

EDUCATION and/or EXPERIENCE

• High School diploma or GED equivalent preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

• None required.

PHYSICAL DEMANDS/WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing and walking are constant conditions throughout the shift.
• Frequent and repetitive handling, reaching, and positioning oneself.
• Work in proximity to machinery and/or moving mechanical parts.
• Handle chafers with care, as they are expensive and require attention to detail. Before and after each use:

o Check all nuts and bolts for tightness.

o Ensure the lid has proper tension.

o Clean the chafer and remove all water.

o Store chafers correctly.

o If unsure about handling or using the chafers, ask for assistance.