General Summary:

Set up and clean banquet rooms and serve banquets.

Responsibilities and Duties:

• Supervisor Responsibilities
  • None
• Primary Duties
  • Performs related banquet set-up tasks.
  • Provides immediate attention to all members and guests upon seating them.
  • Pours and refills wine, coffee, water, and other beverages served with and after the meal.
  • Clears soiled dishes as needed.
  • Cleans all assigned work areas in kitchen and banquet areas.
  • Advises Dining Manager/Banquet Captain of any member or guest complaints as soon as they occur.
  • Assists in closing functions such as removing linen, bussing glasses, dishes, silverware, etc., and re-setting the room for next function.
  • Uses good judgment and discretion when serving alcohol or escalate to the manager on duty if needed.
  • Attends staff meetings.
  • Consistently follows all food safety-related requirements.
  • Completes other appropriate assignments made by the Banquet Captain.

Skills and Abilities Required:

• Willingness to learn and adapt to varied and added responsibilities.
• Excellent communication and interpersonal skills.

Certification/Education and Experience:

• Food handlers Certification required.
• TABC Certification required.

Working Condition:

• There is a potential for stressful situations and for long hours including evenings and weekends shifts.
• Occasionally work in a hot, humid, and noisy environment.

Physical Requirements:

• The person in this position constantly communicates with members, guests, colleagues, and managers. Must be able to exchange accurate information in these situations.
• Must be able to remain in a stationary position for prolonged periods.
• Adjusting or moving objects up to 40 pounds in all directions.
• Constantly positions self to complete assigned tasks.