POSITION OVERVIEW 
The Food and Beverage Porter is responsible for anticipating the needs of both guests and team members, ensuring smooth service operations through cleanliness, organization, and timely support. The Porter plays a key role in maintaining the cleaning and sanitizing dishware, and replenishing service items for both the front and back of house. This role requires a strong attention to detail, professional appearance, and a commitment to upholding all operational standards, policies, procedures, and Southern Nevada Health Department guidelines. The Porter helps deliver a seamless guest experience by ensuring service areas are stocked, clean, and ready at all times. 

ESSENTIAL DUTIES AND RESPONSIBILITIES 
The following and other duties may be assigned as necessary: 

• Maintains the overall cleanliness and organization of the dish room. 

• Properly cleans and sanitizes all dishware, flatware, and glassware to Southern Nevada Health Department (SNHD) standards. 

• Replenishes dishware, flatware, and glassware to both the back of house (BOH) and front of house (FOH) as needed. 

• Ensures clean and dry floors throughout the shift. 

• Stocks dishware in the service aisle and cook’s line to ensure smooth service flow. 

• Provides a strong first impression and delivers exceptional guest and team service. 

• Ensures all food and beverage items are prepared to standard before being served to guests. 

• Adheres to all Health Department guidelines and maintains required sanitation standards. 

• Assists team members in other areas as needed. 

• Performs any and all other responsibilities within the scope of the job description. 

QUALIFICATION REQUIREMENTS 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

• Must have a high school diploma or equivalent. 

• 1–3 years of restaurant experience preferred. 

• Must demonstrate honesty and integrity inside and outside the workplace. 

• Strong customer service skills with a drive for 100% guest satisfaction. 

• Ability to lift up to 45 lbs. 

• Ability to obtain and maintain a valid food handler’s certification card. 

CERTIFICATES, LICENSES, REGISTRATIONS 
Employee must be able to qualify for licenses and permits required by federal, state and local regulations. 

• Valid Food Handler’s Card. 

LANGUAGE SKILLS 
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively in English, verbally and in writing. 

REASONING ABILITY 
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to handle problems involving a few concrete variables in standardized situations. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those encountered while performing the essential functions of this job. The noise level is moderate to high, and the role requires working in both kitchen and dining areas. This position requires handling sensitive and confidential information with integrity and discretion. 

PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Standing for long periods of time. 

• Ability to lift up to 45 lbs. 

• Frequent bending, stooping, reaching, and carrying. 

• Ability to work in hot, wet, and fast-paced environments.