Breakfast Attendant

crestline-external; Atlanta (GA); On-site; USD 16,531 - 20,664; Part time

Job summary

Crestline Hotels & Resorts in Atlanta seeks a friendly Breakfast Attendant for a part-time shift. You will set up the dining area, prep items, and maintain cleanliness for daily breakfast service, following supervisor instructions. You’ll restock condiments and beverages and ensure food safety and quality throughout the shift.

Excellent English required; prior hospitality experience is a plus. Join our team to help start mornings on a positive note and support guests with efficient, courteous

Qualifications

• Must have good understanding of the English language.

Responsibilities

• Set up dining area and prep breakfast service per supervisor instructions.
• Prepare and stock condiments, beverages, and service items.
• Maintain cleanliness and sanitation of dining and service areas.
• Monitor temperatures and handle food safely per guidelines.
• Assist guests and hotel staff with meal service during shifts.
• Complete closing duties and document relevant information in logbook.

Skills

English proficiency

Friendly demeanor

Reliable

Job description

At Clarion Inn & Suites Atlanta Downtown, we are dedicated to providing a welcoming atmosphere, comfortable accommodations, and exceptional service for every guest. A great breakfast experience is an important part of our guests' stay, and we are looking for a friendly and reliable Breakfast Attendant to help start each morning on a positive note.

This is a Part-Time position.

Overview

The Breakfast Attendant sets up the dining area for daily meals. Ensures side work is complete prior to meal service and prior to leaving for the day. Prepares deli items, salad bar, and other items as designated by supervisor, following approved recipes. Ensures food is of proper quality. Maintains cleanliness and sanitation of all work surface areas, food service areas, coolers, tables, counters, chairs, and floor. Follows the "clean as you always go" policy. Monitors associate food use and tallies meals consumed.

Potential Career Paths

F&B Supervisor – F&B Manager – Director of Food and Beverage – Director of Operations – General Manager – VP of Food & Beverage

Key Duties & Responsibilities

• Maintain complete knowledge of a) Hours of operation and proper table set‑ups for the dining area. b) Expected number of meals to be served. c) Safety and sanitation requirements. d) Proper storage procedures. Complete opening duties as assigned: a) Check quality and amount of allbreakfast stock and supplies using checklist. b) Requisition necessary supplies according to standard. c) Transport supplies and equipment to the dining area. d) Prepare and set up all condiments and non‑alcoholic beverages. e) Stock designated supply of silverware, glassware, chinaware, utensils, tools, and other equipment for service. f) Inspect cleanliness and condition of tables and service areas; rectify any deficiencies. g) Set tables. h) Set up and prepare the service line/areas. i)
• Ensure that all equipment is in working order and clean; rectify any deficiencies and report maintenance problems to the manager or purchaser. Receive food from Kitchen and place in designated holding areas at specified temperatures.
• Defrost food, clean, and prepare produce as assigned.
• Maintain supply levels of stock, food, and non‑alcoholic beverages to designated amounts throughout scheduled hours of operation.
• Monitor and maintain the quality of all food and cleanliness on service lines.
• Anticipate usage levels and report food replenishment needs to the Kitchen on a timely basis.
• Obtain replacements for 86'd items as directed by the Kitchen.
• Greet and serve meals to hotel employees.
• Remove soiled trays and wares from the dining tables and separate items at breakdown station.
• Wipe dining tables clean and replenish tabletop condiments throughout the shift.
• Clean up spills immediately.
• Breakdown all goods.
• Return unused food to designated areas and store.
• Clean and sanitize service lines, beverage dispensing equipment and other equipment, following procedures.
• Restock stations for next meal period.
• Complete closing side duties as assigned.
• Clean and organize supply/storage closets.
• Report any equipment damages, safety hazards, maintenance problems and personnel problems to the Manager.
• Legibly document pertinent information in the logbook.
• Sweep and mop the floor.

Education and Experience

• Must have good understanding of the English language.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.