Banquet Server jobs at Concord Hospitality - 22107 jobs

Six Flags employees are friendly, outgoing, professional, and responsible for creating amazing guest experiences every day. As the Food and Beverage Unit Supervisor, you play a vital role in ensuring the best service and highest quality product is provided to our guests in a daily basis. The Food and Beverage Unit Supervisor enthusiastically oversees culinary department staff and services to ensure revenue goals are met and guest experiences are memorable. Responsibilities: Job Duties: Manage the daily operations of a food & beverage unit by analyzing our elements of success: service, production, labor and revenue Ensure that all unit paperwork is completed and submitted by required deadlines Provide a positive work environment for your staff and guests Train and mentor team members on front and back of house operations Create opportunities of professional development for all team members Uphold standards and guidelines set by department, park, company and public health, and implement additional training and corrective action as needed in a fair and timely manner. May also be asked to manage a combination of smaller food units and/or carts Demonstrate strong work ethic and commitment to the Six Flags mantra, vision, and goals. Have a passion for delicious food and providing great guest service. Qualifications: Minimum Requirements: Must be 18 years or older (exceptions may be considered). Ability to work in an environment as fast-paced as our coasters. Complete and maintain Food Handlers Certificate and other required leadership training. Basic computer literacy. Basic knowledge of operating and trouble-shooting various food equipment. Must be able to stand, walk, bend, stoop and reach throughout your shift. Excellent verbal communication skills. Able to work a flexible schedule, including weekends and holidays. Friendly, outgoing personality inviting guests to your food unit. Ability to work with a team to make the business flow smoothly.

Food & Beverage Supervisor Job Type: Full- Time Pay Rate: Salary WHAT WE PROVIDE: This is a Full-Time position at Six Flags Fiesta Texas in San Antonio, TX. It features a competitive salary with a generous benefits package, including Medical, Dental, Vision, Extended Paid Time Off (Vacation, Bereavement, and Jury Duty), Bonus potential, 401k with matching, and a minimum average of 40 hours per week offered and expected on a year-round basis with flexible scheduling. Plus, enjoy the excitement of working in a world-class theme park environment! Responsibilities: Six Flags Fiesta Texas is seeking a motivated individual to lead Food Service operations with a focus on delivering outstanding guest experiences. This role requires a hands-on leader who will drive operational excellence, food safety, and team performance while maximizing sales and profitability. The ideal candidate will cultivate a high-energy, guest-focused culture and ensure compliance with all food safety standards. HOW YOU WILL DO IT: Manage daily operations of food service locations, including restaurants, quick service stands, and catering events. Ensure compliance with all food service and health department policies by enforcing proper food preparation and handling procedures. Train, develop, and motivate Food Service team members to deliver high-quality guest experiences. Empower your team to succeed! Monitor food quality, presentation, and portion control to maintain brand and safety standards. Analyze sales reports and control inventory to optimize product availability and minimize waste. Maximize profitability! Participate in the annual inventory process, ensuring accurate preparation and execution. Work closely with the Food & Beverage Manager to implement promotions, operational improvements, and efficiency strategies. Participate in Manager-On-Duty shift rotations. Ensure locations are properly staffed and team members are set up for success each day. Promote a safe work environment by enforcing all safety and sanitation procedures. Comply with all Six Flags handbook policies at all times. Champion the Six Flags brand. All other duties as assigned. Qualifications: Bachelor's degree in Hospitality or Business Management preferred. 5+ years of relevant food service experience, preferably in a high-volume environment (SERV Safe certification preferred but not required). Availability to work nights, weekends, and holidays as required. Strong leadership skills with the ability to motivate and develop a high-performing team. Proficiency in Microsoft Outlook, Word, Excel, and PowerPoint. Professional, energetic, and self-motivated attitude with a focus on guest service. Excellent communication and interpersonal skills. OTHER NOTES: May perform other duties beyond the scope of the above as necessary to support the park as a whole. Reports to the Food & Beverage Manager.

Pay Rate: $11.41 an hour plus gratuity and tips ESSENTIAL DUTIES AND RESPONSIBILITIES Provide guests with the highest quality service to exceed their expectations Set up events according to recommended standards and Event Order specifications while presenting an attractive and elegant space Clear spaces after events and begin resetting as appropriate Cater food, beverages and supplies to other areas including Prairie Island Maintain cleanliness and order in event spaces and banquet work station Complete daily and weekly cleaning as assigned Operate point-of-sales system and handle cash and cash equivalents Assist the Boat Captain with various cleaning and maintenance of the boat KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Preferred Knowledge and Certification: High School Diploma/GED or equivalent experience 1-year wait staff experience Previous guest service experience in a similar "teamwork" environment Previous cash handling experience Required Skills: Strong organizational skills Excellent verbal and interpersonal communication skills Above average math skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers Ability to adapt quickly to changing priorities PHYSICAL DEMANDS Must be able to walk and/or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend and kneel and stoop Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination Must be able to operate foot pedals WORKING ENVIRONMENT Work is performed throughout the property (indoors and outdoors) and may include excessive noise, flashing lights, frequent loud noises and cigarette smoke Must be able to work in cramped, tight quarters Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally must deal with angry or hostile individuals High volume direct public contact

Pay Rate: $16.00 an hour, plus tips SUMMARY: To provide essential support to bartenders and casino wait staff by stocking, cleaning, and maintaining service areas to ensure efficient service and customer satisfaction. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Monitor and replenish respective beverage products: i.e. bottled beer, keg beer, liquor, garnishes, pop premix, pop post mix, CO 2 and ice as necessary Monitor and stock miscellaneous paper supplies as necessary Clean assigned work areas in both the Front of House and Back of House Put away liquor and beer deliveries as needed Complete Concert and Banquet Event set up and tear down Maintain established health code standards and procedures KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification - Preferred: High School Diploma/GED Previous Bar Back or food and beverage experience Skills- Required: Accurate and detail-oriented Strong organizational skills Excellent verbal and interpersonal communication skills Strong time management skills Abilities- Required: Ability to work fast and efficiently Ability to work independently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to work in a high volume environment and handle high-pressure situations

Levy Sector Banquets Supervisor We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1471373. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. For more information on what we are about as a company, check us out by following the link below: ****************************************** Job Summary Monitors the food service operation to ensure production of top quality products and service. Essential Duties and Responsibilities: Performs inventory management to maintain high valuation and minimal waste. Ensures that staff is on task, quality assurance standards are being met, and the operation is clean and organized. Monitors marketing, confirming that signage is current and appropriate. Upholds policies and procedures to guarantee compliance with company and client expectations. Performs other duties as assigned. Qualifications: * Ability to lift and move up to 25 pounds. Apply to Levy today! Levy is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Associates of Levy are offered many fantastic benefits. Instapay (early access to your wages) and high interest savings both through the EVEN app Associate Shopping Program Health and Wellness Program Discount Marketplace Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Reports to: General Manager Job Summary: Responsible for assisting servers or bartenders in providing exceptional service by delivering food orders from the kitchen to guests rapidly and accurately. Major areas of responsibility: • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning. • Clean up spilled food or drink or broken dishes and remove empty bottles and trash. • Maintain adequate supplies of items needed throughout the shift such as ice, plates, glasses, and sauces. • Locate items requested by guests. • Perform serving, cleaning, or stocking duties. • Carry completed orders from kitchen to tables or bar for guests. • Clean counters, shelves, walls, or equipment in food service areas. • Garnish foods and position them on tables to make them visible and accessible. • Complete all running side-work throughout shift. • Keep floor clean- sweep, mop, or vacuum. • Some expo tasks may be required as necessary. These tasks include dessert making, adding to sides and sauces to entrees, and ticketing orders ready to run. • Restock plates, bowls, flatware, etc. from the dish pit to the line. • Pre-portion condiments in ramekin cups as needed. • Package to-go orders accurately and bring to the host stand as needed. • Maintain a positive and professional approach to coworkers and customers. Requirements: Qualification Standards • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. • Initiative - Job requires a willingness to take on responsibilities and challenges. • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high-stress situations. • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. • Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. • Integrity - Job requires being honest and ethical. • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. • Social Orientation - Job requires preferring to work well with others rather than alone. Additional Info: Essential Functions • Stand for long periods of time. • Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls. • Repeat the same movements. • Walk or stand for long periods of time. • See details of objects that are less than a few feet away. • See details of objects that are more than a few feet away. • See differences between colors, shades, and brightness. • Understand the speech of another person. • Speak clearly so listeners can understand. • Use stomach and lower back muscles to support the body for long periods without getting tired. • Keep your hand and arm steady while moving. • Move two or more limbs together (for example, two arms, two legs, or one leg and one arm). • Bend, stretch, twist, or reach out their body. • Be physically active for long periods without getting tired or out of breath. • Focus on one source of sound and ignore others. • Hear sounds and recognize the difference between them. • Use muscles to lift, push, pull, or carry heavy objects. • Use muscles for extended periods without getting tired. • Determine the distance between objects. • Coordinate movement of several parts of the body, such as arms and legs, while the body is moving. • React quickly using hands, fingers, or feet. • Add, subtract, multiply, or divide quickly and correctly. • Multitasking different work activities and shifting attention from one task to another. • Heavy lifting up to 40 lbs.

Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer''. Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper''. This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.

At Pizza Hut - Prairie Du Chien, we're looking for enthusiastic individuals to join our front of house team as a full time or part time waiter/waitress. By joining our wait staff, you'll be expected to educate patrons on the menu, guide them through their meal, and provide a memorable experience. At Pizza Hut - Prairie Du Chien, being able to think quickly, take problems in stride, and work well as part of a team is a must. Waiters/waitresses should learn the menu and continually educate themselves on specials. A successful waiter/waitress will handle complaints with patience and grace. Pizza Hut - Prairie Du Chien is located in Prairie du Chien, WI, and this job is full time or part time. Apply now!

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer''. Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper''. This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

Pizza Hut - Prairie Du Chien is looking for hardworking and passionate individuals to join our restaurant as a full time or part time server. As a restaurant server, providing the customer with a memorable experience is key, and your role will be integral in making that happen. You'll be expected to answer menu questions, manage multiple tables, and support the rest of the FOH staff during your shifts. Being able to handle unique problems as they arise? A major bonus. Our restaurant servers should make all of our guests feel comfortable and make recommendations you genuinely feel that your guests will enjoy. Pizza Hut - Prairie Du Chien is located in Prairie du Chien, WI. This job is full time or part time.

Pay Rate: $11.41 an hour SUMMARY: To prepare and serve beverages to guests in a professional and friendly manner. Ensure a high level of guest service, maintain a clean and organized bar area, and adhere to all safety and legal regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES Accurately mix, garnish, and serve alcoholic and non-alcoholic beverages according to established recipes in a high volume environment Serve guests in compliance with TIPS (Training for Intervention ProcedureS) to ensure we follow all legal and safety regulations regarding alcohol service Ring and complete all transactions accurately, in compliance with department policy and procedures Requisition work station supplies to maintain pars and monitor quality of product Provide friendly and efficient service to customers, take orders, and ensure customer satisfaction Set up and close work stations in compliance with established procedures Maintain established health code standards and procedures KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 1 year bartending experience Preferred: High School Diploma/GED or equivalent experience 1-year cash handling, bank reconciliation experience and point-of-sales system experience Skills Required: Accurate and detail-oriented Strong organization skills Excellent verbal and interpersonal communication skills Excellent problem solving skills Excellent time management skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training TIPS training and certification Bloodborne Pathogens training Treasure Island point-of-sales system training Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must be willing to work in waterpark atmosphere, noise, humidity, wet environment Must be willing to work in extreme temperatures and weather conditions Must have a good sense of balance, and be able to bend and kneel Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds infrequently Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed throughout the property including outdoors and may include flashing lights, frequent loud noises, cigarette smoke, water and humidity and pool chemical Must be able to work in cramped, tight quarters Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required Occasionally must deal with angry or hostile individuals High volume direct public contact

SUMMARY: To ensure a pleasant guest experience. Responsible for a high level of guest service as described in your departments guest service standards. May be 16 years of age or older. ESSENTIAL DUTIES AND RESPONSIBILITIES Offer an appropriate arrival and departure comment to guests Assist guests with cashless kiosks when necessary Offer event and promotional information when asked Greet and seat guests to business flow Clear dishes and reset tables Clean and stock wait stations by taking and returning carts to and from the dish room, emptying garbage cans, and filling milk machines, pop boxes, and similar Complete assigned cleaning duties Inform supervisor of business flow KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Bloodborne Pathogens training Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend and kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed primarily in the restaurant area but may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be able to work in cramped, tight quarters Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required Occasionally must deal with angry or hostile individuals High volume direct public contact

Pizza Hut - Prairie Du Chien is looking for hardworking and passionate individuals to join our restaurant as a full time or part time server. As a restaurant server, providing the customer with a memorable experience is key, and your role will be integral in making that happen. You'll be expected to answer menu questions, manage multiple tables, and support the rest of the FOH staff during your shifts. Being able to handle unique problems as they arise? A major bonus. Our restaurant servers should make all of our guests feel comfortable and make recommendations you genuinely feel that your guests will enjoy. Pizza Hut - Prairie Du Chien is located in Prairie du Chien, WI. This job is full time or part time.

$11.35 per hour - $11.35 per hour plus tips. Are you ready for the best job ever? Since Ruth's Chris was founded in 1965, the most important ingredient in our recipe for success has been a team of hard-working people with a passion for creating special experiences for our Guests. We believe in treating our team like family and providing an environment where you can be yourself and grow professionally, while delivering hospitality as legendary as our steaks. This is your chance to join the best of the best and start a career with endless opportunity, plus great benefits like: Health insurance eligibility when working an average of 30 hours per week 401(k) with competitive match Dining discounts Employee assistance program Training and exciting career growth opportunities Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) Paid Family and Medical Leave (up to 2 weeks after 1 year of service) Referral program - refer a friend and earn a bonus Get Ready to Sizzle: Our bussers set the stage for a memorable dining experience. You'll deliver perfectly polished service one table at a time to help create the Sizzle Ruth's Chris is known for. This role and you are the perfect pairing if you can: Deliver exceptional hospitality to our Guests Tailor our Dining Room for Guests by cleaning and resetting tables Assist Servers with food delivery Stay focused on ensuring 100% Guest delight both on your own and in relaying any messages to Servers as necessary Maintain appropriate stock levels of glassware, silverware, and dishware Safeguard our Guests and the business by adhering to sanitation and safety policies Be a true team player and work well with others

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description The Banquet Server will serve food and beverage to guests in a quick and courteous manner. The Banquet Server will adhere to guest service requirement listed above. Greet guests with a smile and pleasant disposition in a timely manner. The Banquet Server will observe and anticipate guest's needs, keeping table cleared between courses, and beverages filled throughout their meal. Complete assigned side work and additional daily tasks. The Banquet Server will inform immediate supervisor if situations arise with guests or fellow employees that cannot be handled directly. Qualifications 1 year of banquet server experience in a convention center. Knowledge of wines. Knowledge of food preparation. Food service experience. Must successfully complete a TIPS training class (responsible for serving alcohol). Outgoing personality with interest in guest hospitality. Exceptional work habits. Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 18 years of age Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description We are seeking a professional bartender to join our established bar team. The role focuses on delivering exceptional beverage service while maintaining operational excellence. Key Responsibilities Include Preparing and serving both alcoholic and non-alcoholic beverages according to established standards Executing precise drink preparation following standardized recipes and specifications Delivering professional customer service while maintaining efficient beverage service Managing financial transactions and maintaining accurate cash drawer records Maintaining bar cleanliness and sanitation standards in compliance with health regulations Developing and maintaining professional relationships with clientele Managing inventory levels and maintaining stock control procedures Ensuring proper ice supply and storage management for beverage service Qualifications Required Qualifications: Must be 21 years of age or older to comply with legal requirements Previous bartending experience preferred Exceptional interpersonal and customer service skills Demonstrated ability to multitask in a fast-paced environment Strong verbal and written communication skills Physical capability to stand for extended periods Ability to lift and move up to 25 pounds regularly Must obtain and maintain all required certifications and licenses Additional Requirements Proven track record of professional conduct and reliability Ability to work flexible hours including evenings, weekends, and holidays Knowledge of proper beverage preparation techniques and serving standards Commitment to maintaining high standards of cleanliness and organization Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

We are hiring Servers! Do you have a passion for serving others? As a Server at Concord Hospitality, you will often be the first or last greeting our guests receive during their day. Your friendly smile, cheerful attitude, and commitment to excellent service set the tone for a memorable experience. If you enjoy engaging with people, being proactive, and creating positive moments, this role is perfect for you! Responsibilities: * Provide warm, attentive service to guests, ensuring satisfaction throughout their dining experience. * Maintain a calm and professional demeanor during high-volume periods or unusual events. * Monitor the operation of the food and beverage outlet, assisting managers in identifying and resolving guest concerns. * Keep workstations clean, organized, and fully stocked. * Accurately take and process guest orders while communicating clearly and pleasantly. * Maintain consistent attendance and punctuality. Qualifications: * Prior serving or hospitality experience preferred. * Strong communication and customer service skills. * Ability to work efficiently in a fast-paced environment. * Flexibility to work varied shifts, including weekends, and holidays. * Commitment to teamwork, professionalism, and guest satisfaction. Benefits (Full-Time Associates Only): * Competitive wages * Medical, dental, and vision insurance * Life insurance and short/long-term disability options * 401(k) program with company match * Tuition assistance * Discounted room rates at Concord-managed hotels * Training, development, and career advancement opportunities Why Join Concord? Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our "Associate First" culture supports and inspires personal development both within the workplace and beyond. We value work-life balance, diversity, and a commitment to providing the best customer service and quality accommodations in every market we serve. Built on five cornerstones-Quality, Integrity, Community, Profitability, and FUN!-our associates proudly cheer: "We Are Concord!" We support diversity and inclusion through our mission to be a Great Place to Work for All.