Read, understand, and abide by the employee handbook, resort policies and departmental procedures. Maintain a positive work environment by managing, working and communicating in a courteous and professional manner with all guests, co-workers and vendors. Maintain awareness of all safety, sustainability, and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well. Under direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations. Lead by example fostering departmental teamwork and collaboration. Understand and adhere to department service standards and execute flawlessly when taking guest orders, delivering food and beverages, and closing tables. Promptly and courteously attend to all known guest issues and concerns, being sure to keep the F&B Manager aware of all issues. Develop strong knowledge of Point of Sale system and functions. Know and understand all food and beverage menus and items, including ingredients and preparations, with the ability to make suggestions to guests. Maintain cleanliness and organization of server station, beverage station, and bussing area. Follow all opening, closing, and cleaning checklists accurately. Attend and contribute to required meetings and trainings. Participate in and promote safety and accident prevention. Perform other duties as assigned by management. Qualifications: Must be 21 years of age Highschool diploma or equivalent 1 years of serving experience Must possess strong knowledge of service standards, occupational safety, and food safety Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails Valid Driver's License Utah Food Handler's Permit SIPS & TIPS Certification