Sage Hospitality Resources Weekend Breakfast Attendant in Duluth, Minnesota
Fairfield Inn Duluth is seeking a weekend Breakfast Attendant for Saturday and Sunday mornings. Apply directly at Sagehospitality.jobs for this open position. Typical shifts for weekend Breakfast Attendant start at 7 AM until 1 PM every Saturday and Sunday. Breakfast Attendant oversees all breakfast operations for our hotel's free hot breakfast.
Weekend Breakfast Attendant
Fairfield Inn Duluth
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
The Food and Beverage Attendant is responsible for general restaurant duties, including bussing tables, stocking and distributing goods, products, trash removal, cashiering and maintaining cleanliness of service areas.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Must have basic knowledge of restaurant operations.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arms length, to read meters and controls.
Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
Part Time - Regular