La Cascata, Fine Dining Assistant Server - FT

About the role

The Fine Dining Assistant Waiter is responsible for providing professional, friendly, courteous service to every guest. Position requires ability to interact with the public, speak English clearly and retain details, as well as physical exertion in the form of walking, standing, turning, bending, lifting, the use of four wheel carts, four wheel ice containers and two wheel trash containers and carrying a large tray. Responsible for delivery of requisitioned bar supplies (i.e., CO2 canisters, liquor, wine, beer, fruit, glasses, ice, etc.) All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work on time, well-groomed in full uniform, with badge on upper left side of uniform. 2. Assist hostess, waiter/waitress and bartender if requested to assist in the guests dining experience. The assistant waiter should remove any extra place settings from the table and extra chairs when necessary while the guests are being seated. 3. Greet guests with water and bread promptly with a proper introduction and friendly courteous disposition. Replenish the guest's water and bread. 4. Must be proficient in large tray service to include proper clearing, stacking of trays and able to balance and carry through the dining room in a professional manner. 5. Hospitable and polite with all guests, co-workers, and management using positive body language. Answer all guest questions and if answer is unknown, find out information. 6. Have a strong understanding of the philosophy and goals associated with a fine dining assistant waiter and are supportive of them at all times. 7. The assistant waiter should remove dishes and used silverware (as well as unused extra) when each course is finished, brush crumbs from the table, replace any items the guest may need (i.e. side plates, silverware, napkins etc.) 8. If required, wrap guest food. 9. Perform any duties assigned by the manager or shift manager. 10. Assist all other employees in performing their duties whenever required. 11. Be familiar with all check and cashiering procedures. 12. Work in a designated area and be attentive to guests at all times and exceed guest's expectations. 13. Be knowledgeable of Seneca Niagara Casino's history as well as the map of the property, location of restrooms, telephones, and hours of operation of stores and restaurants and be able to efficiently handle guest's inquiries. 14. Have basic knowledge of menu, wine lists, drinks and daily features. 15. Have a consistent awareness of all activities occurring in dining room at all times. 16. Properly clear and reset tables according to assistant waiter manual. 17. Obtain supplies and equipment for each beverage station and place fruits, glasses and silverware in their respective places. 18. Prepare fruit, fill ice bins and clean ashtrays. 19. Wash glasses for the bartender and clear debris from the bar. 20. Complete designated opening and closing side work daily and check with manager or shift manager before clocking out. 21. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 22. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 23. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 24. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 25. Attend all necessary meetings. 26. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. ADDITIONAL DUTIES: 1. Review log book upon start of shift to identify special table set-ups, instructions, cover counts, VIP reservations, special guests and large parties. Check with bartender for any special requests or items needed. 2. Maintain a neat and organized work station. 3. Check all chairs and bar stools for crumbs pick up debris or litter from floor and carpet sweep if needed. 4. Tray stands should be cleaned daily and organized properly. 5. Maintain bread area and other areas of kitchen during dining hours including spills on floor (wipe immediately). Wipe walls on server side and in back of house dish area when needed. 6. Upon departure, assist guests with chairs and coats, thank them, and invite them to return. 7. Make sure bar is set up for food service: silverware, napkins, condiments, menus. 8. Pushing, pulling and turning a four wheel loaded cart weighting from 100 to 500lbs. 9. Unload cart and place or stack orders in pre-designated areas. 10. Remove trash, empt

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