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Key Responsibilities and Required Skills for Dining Room Attendant

💰 $ - $

HospitalityFood & BeverageRestaurantHotel

🎯 Role Definition

As a Dining Room Attendant you are the backbone of front‑of‑house operations, responsible for preparing, maintaining and restoring dining areas to ensure a seamless guest experience. You will greet and assist guests, maintain table readiness, support servers and kitchen staff, and uphold all health, safety and presentation standards. This role requires attention to detail, physical stamina, excellent teamwork and a guest‑first mindset.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Host / Hostess
  • Food Runner
  • Busser / Runner

Advancement To:

  • Server / Waiter or Waitress
  • Head Server / Lead Dining Room Attendant
  • Banquet Captain or Supervisor
  • Assistant Restaurant Manager or Food & Beverage Supervisor

Lateral Moves:

  • Banquet Server
  • Catering Assistant
  • Front Desk / Guest Services Associate
  • Barback or Beverage Attendant

Core Responsibilities

Primary Functions

  • Greet and escort guests to assigned tables promptly and courteously, communicate special seating requests and accessibility needs to hosts and management to ensure an exceptional arrival experience.
  • Prepare dining room stations before service by polishing glassware and silverware, dressing tables with linens and place settings, and arranging condiments, menus and signage to the restaurant’s standards.
  • Rapidly clear plates, glassware and utensils between courses and at the end of service while minimizing noise and disruption to guests, ensuring tables are reset to specification for the next seating.
  • Support servers by delivering plated food and beverages from the pass or service counter to guest tables accurately and within established time frames, checking for order completeness and presentation quality.
  • Replenish server stations continuously throughout the shift: restock napkins, flatware, condiments, to‑go supplies, water pitchers and other consumables to maintain uninterrupted service.
  • Buss high‑traffic sections efficiently during peak periods to shorten turn times, improve table availability and contribute to overall restaurant throughput and revenue.
  • Maintain continuous cleanliness of dining areas including floors, chairs, windows and service carts; sweep, mop and spot clean as needed to comply with hospitality appearance standards.
  • Wash, sanitize and store glassware, crockery and utensils by hand or using dishwashing equipment, following proper separation of soiled and clean items to prevent cross‑contamination.
  • Monitor guest needs and comfort while circulating dining areas; proactively refill water, respond to temperature or seating concerns and escalate issues to servers or management as appropriate.
  • Observe and enforce health and safety standards including proper food handling, handwashing, storage practices and using personal protective equipment to meet local health codes and ServSafe expectations.
  • Assist with opening and closing procedures: set up bussing stations, check inventory of service items, run cleaning checklists and secure supplies to prepare for the next service period.
  • Accurately report and tag damaged tableware, broken glass or safety hazards and coordinate with managers to remove items from service and initiate replacements.
  • Facilitate efficient turnover for private functions and catered events by helping set and tear down banquet tables, arrange buffet stations and coordinate with banquet captains on timing and layout.
  • Support beverage service by clearing empty glasses, collecting used coasters and napkins, and assisting bartenders or servers with basic beverage delivery when necessary.
  • Follow allergen and special request procedures by communicating dietary restrictions to servers and kitchen staff and ensuring cross‑contact risks are minimized during bussing and clearing.
  • Conduct routine inventory counts of linens, glassware and service supplies; notify supervisors when stock levels drop below reorder thresholds to prevent shortages.
  • Assist in POS operations or payment processing if required: collect checks, return receipts, and handle cash or card transactions following company cash‑handling policies.
  • Help train and mentor new dining room attendants and bussing staff on station setup, time‑management techniques and service standards to ensure consistent performance across shifts.
  • Provide courteous resolution to basic guest complaints or service irregularities—listen attentively, apologize, take immediate corrective steps where authorized and escalate to management when necessary.
  • Maintain lost‑and‑found logs for items left behind in the dining room and follow property procedures for storage, labeling and guest retrieval to protect guest property.
  • Support sustainability and waste‑reduction initiatives by clearing pre‑sorting compostable and recyclable materials according to venue procedures and educating co‑workers on correct disposal.
  • Participate in pre‑shift briefings and post‑shift debriefs; share operational observations and suggestions for improving service flow, safety or guest satisfaction metrics.
  • Assist in executing daily sidework assignments (polishing, restocking, sanitizing) and sign off on completed tasks to help managers track performance and maintain consistent operating standards.

Secondary Functions

  • Cross‑train in host, food‑runner and server duties to provide flexible coverage during peak periods or staff shortages.
  • Assist with setup and breakdown for private events, banquets and off‑site catering in coordination with the events team to meet client specifications and timelines.
  • Support inventory control by receiving small deliveries of service ware and verifying counts against packing lists under manager supervision.
  • Participate in staff training sessions on food safety, emergency procedures, guest service protocols and upselling techniques.
  • Document and communicate maintenance or repair needs in the dining room (lighting, seating, HVAC) to facilities or management to preserve guest comfort.
  • Contribute to service recovery efforts by collaborating with managers to follow up on guest feedback and implement corrective actions.
  • Help prepare basic beverage garnishes and non‑alcoholic station setups to streamline bar and server operations during high volume.
  • Perform occasional administrative tasks such as signing for deliveries, labeling storage containers and assisting with inventory spreadsheets when requested.
  • Support brand standards by maintaining professional appearance and adhering to uniform policies and grooming guidelines.
  • Assist marketing and guest relations by sharing positive guest stories with managers for social media and review site responses when appropriate.

Required Skills & Competencies

Hard Skills (Technical)

  • Knowledge of front‑of‑house service standards: table settings, bussing techniques, tray and plate carrying, and proper folding/draping of linens.
  • Food safety and sanitation awareness with familiarity of local health code requirements; ServSafe or equivalent certification preferred.
  • Experience using restaurant POS systems for basic payment handling, ticket management or order-lookup functions (e.g., Toast, Micros, Aloha).
  • Proper operation of commercial dishwashers, glass washers, and manual sanitizing techniques for glassware and cutlery.
  • Basic cash handling and checkout procedure competence, including making change and following cash‑out/check‑out protocols.
  • Familiarity with banquet and event setup standards: floor plans, buffet layouts, chafing dish handling and service timing.
  • Allergen handling protocols and cross‑contact prevention practices to protect guests with dietary restrictions.
  • Inventory monitoring and light stock control: counting glassware, linens and service supplies; completing supply requisition forms.
  • Basic first aid and emergency response awareness (preferred), including spill containment and responding to minor guest incidents.
  • Ability to read and follow standardized sidework checklists, SOPs, and pre‑shift briefing notes accurately.

Soft Skills

  • Exceptional guest service orientation with a polite, professional and proactive demeanor at all times.
  • Strong communication skills—clear verbal interaction with guests, servers, kitchen staff and management under pressure.
  • Teamwork and collaboration: works cooperatively with servers, hosts and kitchen staff to maintain smooth service flow.
  • Excellent time management and prioritization skills to handle multiple tables and tasks simultaneously during peak service.
  • Attention to detail in table presentation, cleanliness standards and adherence to company operating procedures.
  • Physical stamina and endurance, including the ability to stand for long periods, lift trays and move quickly between stations.
  • Adaptability and composure in fast‑paced, high‑volume environments; able to pivot priorities as needs change.
  • Problem‑solving and conflict‑resolution skills to address minor guest concerns and escalate appropriately.
  • Positive attitude, reliability and a strong work ethic—consistently punctual and ready to complete assigned sidework.
  • Cultural sensitivity and professional manners when serving diverse populations and handling sensitive situations.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent (GED).

Preferred Education:

  • Certificate or coursework in Hospitality Management, Food Service, or related vocational training.
  • ServSafe or equivalent food protection certification.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts / Food Service
  • Hotel & Restaurant Management
  • Event Management

Experience Requirements

Typical Experience Range:

  • Entry to 3 years in full‑service restaurant, hotel dining room or banquet operations.

Preferred:

  • 1+ year of front‑of‑house experience in a high‑volume restaurant or hotel environment, with demonstrated proficiency in bussing, table turnover and banquet support.
  • Prior experience with POS systems and completion of basic food safety training preferred.
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