GENERAL PURPOSE

Service, set -up and break down assigned functions in a safe, accident-free manner.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Keep station neat and clean while servicing guest per established policies and procedures.
• Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.
• Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Follow all guest check and money-handling procedures when serving a-la-carte and beverage orders.
• Complete assigned side work.
• Travel may be required - local travel for outside catering functions only.
• Hours: Flexible; scheduled days and times may vary based on need.

OTHER DUTIES/RESPONSIBILITIES

• Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.
• Know and use "Suggestive Selling" techniques.

SUPERVISORY DUTIES - None

JOB QUALIFICATIONS -

Knowledge

Able to read and communicate clearly. 

Able to lift, push, carry 20-40 lbs.

Skills

Moderate hearing necessary to communicate with supervisor, co-workers and guests.

Moderate vision necessary to view set-up and serving guests.

Moderate speech communication skills to communicate with supervisor, co-workers and guests.

Moderate literacy necessary to read and understand instructions on BEOs.

Abilities

Lifting trays, dish racks, glass racks, etc. - 20 - 40 lbs.

Pushing carts, Queen Marys, hotbox, portable bar - 50 - 100 lbs.

Carrying trays, dish racks, glass racks, etc. using both hands. - 20 - 40 lbs.

Bending/kneeling - ability to bend to lower level cabinets and lift trays.

Mobility - maneuver in narrow areas and between seated guests.

Continuous standing required to service guest functions; 100% of the time scheduled.

Climbing approximately 12 steps 20% of 8 hours. No driving required.

Education/Formal Training

High school or equivalent.

Experience

Two years hotel banquet food/beverage service.

Customer Service

Material/Equipment Used

Chemicals/Agents used: Cleaning agents for silver, stainless steel and floor surfaces - 30% of the time.

Protective clothing: Slip-resistant footwear worn approximately 100% off scheduled shift.

Operate coffee machine, ice machine, refrigerator and vacuum cleaners.

Environment

Work inside 95% of 8 hours.