Job Summary:
The primary mission of the Floater is to serve as the main connection between the front-of-house and back-of-house. Their primary responsibility is to run food from the kitchen to the assigned table and guests, assist guest needs, and keep guest tables in the location clear to ensure a smooth and efficient operation to ensure that every single guest leaves with the anticipation of returning, because of their world-class experience. Floaters wash dishes for the location, ensuring all cutlery, plates, serving ware, and glasses are restocked and available throughout service.
Essential Functions & Responsibilities

Enthusiastically represent the Bosque Brewing Co. brand, beer, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
Display a sense of urgency and attention to detail without sacrificing expectations set forth by Bosque Brewing Co. by anticipating the guests' needs and responding appropriately.
Develop and maintain up-to-date knowledge about menu offerings including food and beverages.
Maintains a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in all areas of the location, including office (common coworker areas), and storage areas, as assigned.
Assist FOH co-workers in following the Bosque Brewing Co. steps of service throughout the entire guest experience at the location including but not limited to:

Greet guests in a positive, friendly manner and makes them feel welcome ensuring that all guests entering the location are greeted within one (1) minute of their arrival.
Assists the server/bartender in providing efficient service to guests by ensuring all plates are well presented and correct to order before running food to designated table and guests.
Run food to tables, ensuring guests have all appropriate condiments and utensils, refill non-alcoholic beverages as needed.
Clean tables, take plates, utensils and drinkware to the kitchen or appropriate area to be washed, and reset tables for the next service.
Establish positive guest relations with guests and maintain a rapport with the goal to build a positive reputation and return business.
Bidding farewell to guests, using the guest's name when known, and encouraging them to return.

Independently identifies issues that may directly affect the quality of the guest's experience, informing FOH co-workers to take steps towards addressing the concerns. Immediately informs the FOH Shift Lead and/or General Manager of all guest issues or complaints.
Responsible for opening/closing duties and side work as assigned including but not limited to:

Regularly emptying trash, mopping floors, and other assorted cleaning duties for front-of-house and back-of-house areas as assigned. Miscellaneous cleaning projects.
Clean and stock restrooms, leaving the conditions of restrooms ready for the next shift.
Stock all condiments and side stations to maintain prescribed par stock levels. Change and/or refresh condiments on an as needed basis.
Washing glassware using proper techniques.
Spot sweep the dining room and other high traffic areas on an as needed basis throughout service. Keep dining room floor clean and free of excess debris/liquids at all times
May assist management in performing inventory and other assigned responsibilities.

Transport clean glassware to beverage stations and cashier areas.
Scrapes and pre-rinses food from dirty dishes and places them in the dish washing machine.
Washes pots, pans and trays by hand and/or machine.
May prep and plate food, if instructed to do so by Kitchen Manager or Kitchen Shift Lead.
Answer guest inquiries via incoming phone calls and process to-go orders through phone calls. May accommodate any special needs of guests.
Ensure communication is passed across the organization from the General Manager and administrative team to every coworker.
May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
Complies with federal, state, and company policies, procedures, and regulations.
Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

Must be 16 years of age or older.
Ability to work as a team and in a fast-paced environment with high expectations, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.
Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.
Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Bi-lingual (English and Spanish) is preferred.
Ability to present self in a professional, pleasant, and well-groomed manner.
Ability to move kegs and operate a hand truck.
Ability to work varied shifts, including weekends and holidays.
Ability to possess and maintain a valid New Mexico Food Handler Card. New Mexico Alcohol Server License and First Aid and/or CPR Certified preferred.
Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:
The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, and walk; use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 25 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.
The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects.
The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch.
The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
The employee is subject to both environmental conditions. Activities occur inside and outside, mostly in a kitchen environment. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Works frequently in a hot and damp environment. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. Employees may be required to function in narrow aisles or passageways.