Front of House – Food & Beverage

Recognizes and greets all guests and team members first
Provides exceptional and professional service to our guests and team members
Ensures the well-being of our guests and team members by being alert to and reporting potential hazards
Models all Calabogie Peaks Resort Standards while caring for the guests, co-workers and owners
Comfortable making responsible decisions and develops recommendations for effective problem solving
Ensures they have full knowledge of entire menu, as well as daily specials
Completes opening/closing duties according to standards set forth
Washes all glassware and maintain a sanitary environment in accordance with the health codes
Takes all guest orders, ring them in, and expedite the orders from the kitchen in a presentable and timely manner
Completes all side work and cleaning duties as described on checklists
Completes all other duties as required

Guest oriented with a sincere, helpful, caring and friendly personality
Able to work well with others
Able to take initiative within given guidelines
Pays precise attention to detail, order and cleanliness
Has exceptional energy, flexibility and professionalism
Enjoys offering exceptional service and meeting the needs of others
Has effective communication skills (verbal, listening, writing)
Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
Able to handle cash with accuracy
Able to maintain composure and objectivity
Able to handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Is flexible with their schedule, able to work long hours, shift work, evenings, weekends and holidays as business levels require
Able to work standing/walking for long periods of time

Gratuities collected by all Food & Beverage team members are paid into a gratuity pool and then distributed by the Resort to team members.
Resort management establishes the distributions which can change from time to time based on a number of factors, including, but not limited to, the season, the size of the team, the jobs each team member performs, job performance and hours worked.
Food & Beverage team members must hand over any gratuity they earn to their manager. This rule applies even if a customer tells the server “this tip is just for you”.
The gratuity pool is a key component of the Resort’s compensation system and must be adhered to at all times
No team member is guaranteed gratuities and the gratuity distributions are at the sole decision of Resort management.