ONE OFF HOSPITALITY JOB DESCRIPTION TITLE: Restaurant Porter REPORTS TO: Front of House Management FLSA: Non-ExemptPosition Summary-A restaurant porter is responsible for maintaining and detailing restaurant equipment, handling items carefully, ensuring proper placement, being a team player, and following all standards and policies set forth by the company. ** Must have open availability .**
Essential Duties and ResponsibilitiesThe essential functions include, but are not limited to the following:
Ensure that all equipment coming out of dish station is perfectly detailed and cared for. If not, polishing all glassware, silverware, and plate ware as needed.
Move all equipment out of dish area into appropriate side stations paying attention to even distribution.
Assist in bringing dirty dishware from dining room into dish area when needed.
Keep station clean, neat, and orderly.
Assist with glassware and dishware behind bar when needed following proper procedures and placement of equipment when behind bar. Assist in housekeeping tasks when asked and follow direction.
Maintain an awareness of all product knowledge information and information on history of restaurant.
Adhere to all Company policies, procedures and practices including health & safety, and loss prevention.
Any other duties as assigned by management. Minimum Qualifications (Education, Experience, Skills)
High School Diploma or GED graduate.
Serve Safe Certification required.
Ability to handle stress under pressure.
Willingness to maintain a clean, healthy, and safe working environment.
Ability to coordinate multiple activities with attention to detail.
Ability to work independently, with minimal supervision Physical Demands and Work Environment
Ability to freely access all areas of the restaurant including dining room floor, outside cafe, kitchen, prep area, washrooms, etc.
Ability to be flexible with job demands and open minded when being asked to complete tasks.
Ability to operate and use all equipment necessary to run the restaurant.
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds.
Ability to work varied hours/days as business dictates. The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests. This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is occasionally required to sit; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate
Employer contribution to medical, voluntary dental and vision, dining discounts to sister restaurants and lots of fun!!!
Experience in a High Volume Environment
Part of One Off Hospitality Group
A rustic Italian seafood concept from the award winning One Off Hospitality Group and Chef Paul Kahan!
Located in the Thompson Hotel serving rustic seafood-focused Italian fare.