This is work as host/hostess and cashier in an institutional
Work usually involves performance of host/hostess duties and
responsibility for supervising the display and serving of foods.
General supervision is received from an administrative superior,
but employee works with some independence in carrying out normal
DUTIES AND RESPONSIBILITIES
Acts as host/hostess and cashier; seats dining room patrons.
Instructs new employees in work routines, assigns work areas;
checks attendance and reports employees' time.
Operates a cash register; keeps records and turns in cash
Supervises and participates in setting tables, cleaning and
polishing silverware, and cleaning and maintaining dining room
equipment and premises.
Performs related work as required.
EDUCATION AND EXPERIENCE
Graduation from a standard high school; and some experience in
an institutional or commercial food service establishment; or
any equivalent combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Some knowledge of the methods, materials, and practices of food
Some knowledge of health hazards in food service and the
necessary precautionary measures.
Ability to control and manage routine food serving operations.
Ability to instruct, supervise, and coordinate the work of
Ability to keep simple records of employees' attendance and cash
Ability to establish and maintain congenial relationships with
the dining room patrons.