Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing




Colleague Dining Room Attendant

Miami, FL, United States, Florida, United States

Colleague Dining Room Attendant

  • Miami, FL, United States
  • Kitchen Division
  • Full time

The Company

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most prestigious hotels and resorts.  The Group now operates or has under development 44 hotels with more than 11,000 rooms in 28 countries in key business and leisure destinations.


The Hotel


With 326 guest rooms and 31 suites, Mandarin Oriental, Miami is located in Brickell Key and is a prime location for both business and leisure guests.  It is an urban resort with a Miami’s only private beach and Florida’s only Forbes triple 5-star property.  


Scope of Position


The Colleague Dining Room Attendant is responsible for, but not limited to, the overall upkeep of the colleague dining facility.


Organizational Structure


The Colleagues Dining Room Attendant will report directly to the Cafeteria Chef de Partie and Executive Chef. There are no functional positions reporting to the Colleague Dining Room Attendant.


Strategic Intent of Position


Work with Cafeteria Chef de Partie to achieve Mandarin Oriental goals, F&B goals, Stewarding goals, colleague satisfaction goals and have a well-serviced, clean cafeteria.


Duties and Supporting Responsibilities


        • Support company's philosophy and company culture through the use of Pillars of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
        • Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
        • Support Company's philosophy and company culture through the use of Guiding Principles as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
        • Work in a safe manner following all of the HACCP safety rules and regulations.
        • Follow safe work habits when working with kitchen equipment such as knives, slicer, ovens, stoves, food processors and mixers.
        • Always keep work stations clean and organized and stocked for the next shift.
        • Work at a sustained pace in order to meet the requirements of a self-service buffet.
        • Must be able to work under pressure and handle stress of a high-pace Cafeteria.
        • To ensure an effective flow of the self-service buffet, replenishment of all food items (salads, soups, desserts, vegetables, main courses, coffee, soda and beverage machines) must be performed in a timely manner.
        • Set the Café areas with the determined amount of mise en place in a timely manner.
        • Inform Cafe Supervisor when product gets low before running out.
        • Rotate food to ensure freshness.
        • Ensure that all products served meet that minimum standard of freshness.
        • Make sure that we have enough food but avoid unnecessary waste.
        • Ensure a full buffet is provided when we are scheduled open, with no missing items.
        • Maintain the overall cleanliness of cafeteria, including cleanliness of table tops.
        • Make sure that condiments and napkins are always fully stocked and available.
        • Responsible for informing the proper departments/supervisors when replenishing of china, glass or silverware is necessary.
        • Works as a team with colleagues in the culinary department and supporting departments such as culinary and stewarding.
        • Informs Café Supervisor if/when in need of assistance.


Success Profile for this role


1. Customer focused The colleague is genuinely pleasant, positive and helpful to both guests and colleagues, always striving to anticipate guests’ needs and exceed their expectations, as follows:

  • demonstrates confident, helpful and genuine behaviour with internal and external customers
  • anticipates guests’ needs and is sensitive to people from all cultures
  • is conscientious and always attentive to detail
  • goes the extra mile and strives to exceed guests’ expectations
  • has a natural, warm smile and a friendly and passionate approach
  • serves guests with a sense modesty and humility – gets things done quietly without unnecessary fuss.


2. Team player The colleague demonstrates co-operation and trust with colleagues in his/her own team and across departments and works well as a team player to achieve results, as follows:

  • understands the service-profit chain concept (i.e. happy colleagues ð happy guests ð profit)
  • demonstrates co-operation within the team and with other departments
  • listens carefully and works well with other colleagues
  • uses resources efficiently
  • has a positive influence on others in the team and clearly enjoys working with people
  • demonstrates sensitivity to cultural differences and diversity, as appropriate.


3. Delivers their best The colleague continually strives to do his/her best, is hard working. efficient and consistently performs well against the MOHG standards, policies and procedures, as follows:

  • has energy and a sense of urgency for his/her work
  • delivers on all expected MOHG standards
  • language and communication skills meet the needs of the role
  • open to feedback and self-development
  • resourceful, makes things happen and looks for ways to work ‘smarter’ (more efficiently)
  • always look their best and acts appropriately e.g. approaching guests, body language and eye contact.


4. Trustworthy and responsible The colleague is trustworthy, responsible and accountable. His/her standard of performance reflects our MOHG Mission and Guiding Principles and he/she works in a safe manner, as follows:

  • excellent records in attendance and punctuality
  • demonstrates a high level of personal integrity, honesty and trust
  • always works ethically, aligned with MOHG’s Guiding Principles
  • manages own responsibilities and accountabilities, delivers what is promised
  • is reliable and demonstrates the ability to work without supervision, as required
  • demonstrates knowledge of MOHG Safe & Sound standards and assumes the relevant responsibilities to ensure the safety of self, colleagues and guests  
  • behaves in accordance with our environmental responsibilities and ensures that resources are used wisely in the areas in which he/she works.


5. Composed (The colleague can handle pressure and remains calm at all times. He/she is able to solve problems calmly and effectively)

  • able to stay calm under pressure
  • demonstrates maturity and ability to cope with the unexpected
  • never lets personal feelings interfere with delivering the highest standards
  • emotionally stable and mature
  • able to solve every day problems in a calm manner and with flexibility
  • responds with enthusiasm when under pressure or in challenging circumstances.


6.  A MOHG ‘Fan’/Committed (The colleague represents the Mandarin Oriental brand and is a true “Fan”. He/she is loyal to MOHG and consistently delivers the Pillars and Department LQE’s)

  • displays an understanding of quality and consistently delivers the Pillars and Department LQE’s
  • encourages guests to return through his/her daily behaviours and actions
  • is committed to his/her job, as well as the Mandarin Oriental brand
  • represents the brand in a professional manner and displays brand loyalty – a true brand ambassador
  • works in a way that demonstrates and supports the MOHG mission, our vision and our values
  • displays behaviours that reflect our oriental heritage.


7. Technically competent - specific to each department (The colleague understands the job requirements and displays the technical skills and knowledge required to perform his/her job well and in line with the department standards)


Technical job knowledge

  • demonstrates competence in culinary skills to the level appropriate for the job role.


Job related system/machine competency

  • demonstrates competence in using equipment, such as knives, machinery (e.g. slicers, mincers, ovens) in a safe and competent manner.


FLHS&S standards

  • demonstrates knowledge of HACCP and MOHG FLHS&S standards and works in a safe, healthy and hygienic manner at all times.




Mandarin Oriental reserves the right to add, delete, change or modify the job, duties and responsibilities described in this Job Description, at the company’s discretion, at any time with appropriate notice. 

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