Expo

Peregrine Hospitality•Clearwater, FL

3d•$16

About The Position

The "Flipper" is responsible for expediting orders, delivering food orders from the kitchen to guests, and bussing tables in the dining room. Duties include ensuring accuracy in orders, coordinating with kitchen staff, providing prompt service to guests, and clearing tables. Strong communication skills, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for this role.

Requirements

Understand and align with the mission, vision, and goals of the hotel.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.
Maintain a current permit or food safety certification as required by the local government.
Must be able to lift and/or carry up to 50 pounds frequently
Ability to walk and stand for extended periods of time
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests in-person and phone conversation
Ability to bend and twist, push, and pull, stoop, and kneel

Responsibilities

Ensure timely and accurate delivery of food and beverages to guests, creating an exceptional dining experience.
Expedite and run food orders to guests.
Clear and reset tables in the dining room.
Place additional food and beverage orders for guests and accommodate for special requests.
Perform opening, closing, and side duties, including setting up food carts, stations, and presetting or clearing tables.
Build food tickets on the kitchen line and coordinate efficient food flow between kitchen and service areas.
Keep dining, service, and assigned stations clean, sanitized, and organized at all times.
Observe and support each guest’s dining experience, responding promptly to needs or requests.
Ensure all equipment and supplies are in proper working order; report repairs or restocking needs as required.
Communicate and collaborate effectively with all staff to optimize guest service and workflow.
Follow all company service standards, safety protocols, policies, and procedures, while maintaining attendance and reliability expectations.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, and safety and security procedures.
Perform all additional duties as assigned by management.