Career & Employment Services

Under the direction of Food and Beverage leadership, the Server Assistant combines the core functions of the Porter and Food Runner roles. The position supports Servers, kitchen teams and other Front of House employees by maintaining clean, organized and guest-ready service areas; delivering food and beverages promptly and accurately; and assisting with table turnover and guest needs. The Server Assistant has direct guest contact and must consistently provide professional, courteous service while following all Resort and Casino policies, departmental procedures, sanitation requirements and safe work practices.

Essential Responsibilities
Guest Service and Team Support
• Provide excellent guest service consistent with Company service standards and brand expectations.
• Support Servers during service by responding to guest needs, running requested items, refilling water and helping keep dining areas organized.
• Develop and maintain positive working relationships with guests, Food and Beverage employees and other Resort and Casino departments; communicate guest concerns, service issues or operational needs promptly to the appropriate employee or leader.
• Report to work on time, in a clean and complete uniform, and maintain proper hygiene and grooming at all times.

Table Reset, Cleaning and Sanitation
• Clear plates, glassware, cutlery and other service items from tables and transport dirty dishes safely and efficiently to the dish pit.
• Wipe and sanitize tables, chairs and surrounding guest-contact surfaces after each use; replace cutlery, glassware, napkins and required tabletop items so each table is fully reset for the next guests.
• Clean, sanitize and restock condiment caddies, sugar caddies and other table organizers so they remain neat, complete and guest-ready.
• Polish cutlery, mugs and, when assigned, glassware to ensure all items are spotless and presentable before service.
• Keep workstations, restaurants, buffet areas, serving stations and other assigned guest or service areas clean and sanitary throughout the shift.
• Maintain orderly dirty-dish, recycling and garbage areas and communicate service needs to the dishwashing or supervisory team.
• Fill and replenish assigned ice tubs and clean and wipe them down at the end of the shift.

Food and Beverage Running
• in absence of Culinary Expo, organize food orders at the kitchen pass or service window by table number, order type and destination so orders are ready for efficient delivery.
• Confirm with the Line Lead or designated kitchen employee that the order is complete before leaving the service window.
• Check orders for accuracy, completeness and acceptable presentation; immediately communicate missing items or presentation concerns to the Line Lead or Supervisor.
• Deliver food orders quickly, safely and accurately to seated guests and takeout customers, assisting Servers in keeping service flowing during busy periods.
• Mark, clear or spike order chits in accordance with the current kitchen and point-of-service procedure when orders leave the line.
• Run beverages to tables, refill water and support Servers with authorized beverage delivery as directed, while following all applicable service policies and role requirements.

Station Setup, Stocking and Closing
• Set and reset tables and service stations before, during and after service, including high-volume periods and shift transitions.
• Stock and restock stations with dry goods, condiments, glassware, dinnerware, plateware, silverware, cutlery, napkins and other serving tools required for service.
• Maintain takeout stations with containers, cutlery packets, wipes, bags and other approved supplies.
• Maintain complete knowledge of the correct use, care and storage of equipment used in the role; report damaged equipment, breakage, spills, shortages or safety hazards immediately.

Standards, Safety and Development
• Maintain complete knowledge of and comply with all departmental policies, procedures, service standards and safe work practices.
• Take all necessary precautions to protect the safety and health of guests and employees and to prevent contamination, injury or property damage.
• Attend required meetings, training programs and coaching sessions and willingly accept assignments, responsibilities and operational challenges.
• Perform other related duties as assigned to support the effective operation of Food and Beverage outlets.

• Excellent interpersonal and verbal communication skills, with the ability to listen, share information and communicate service needs clearly and respectfully.
• Strong teamwork, cooperation, initiative, integrity and customer focus; respects diversity and the contributions of employees, guests, the organization and the community.
• Ability to work independently when required, follow direction, prioritize tasks and manage multiple responsibilities in a fast-paced environment.
• Ability to maintain accuracy, urgency and attention to detail while safely handling food, beverages, dishware and service equipment.