Description

This position performs set up and service activities within banquet, catering, and/or concession operations with primary responsibility for ensuring food and beverage safety, quality, consistency, and excellent guest service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures proper set up and break down of break service tables, counters, buffets, dining tables, and concession stands. Cleans and polishes glassware, flatware, and equipment.
• Collects and transports food items, as well as supplies from the kitchen via carts, speed racks, hot and cold boxes to serving stations and event rooms.
• Requests proper identification from guests when serving alcoholic beverages when legal age is questionable (under the age of 30).
• Checks food and beverage orders for accuracy and presentation prior to serving
• Transports dirty dishes/glassware to kitchen and/or breakdown stations and places items into proper cleaning receptacles such as glass racks and silverware bins.
• Completes event clean up, including but not limited to sweeping, mopping, moving tables, rearranging chairs, removing soiled linen, and returning unused wine and liquor to the supervisor/manager. Loads and unloads trucks for offsite catering events.
• Cleans and organizes event rooms/spaces, storerooms, pantries, concession stands, service counters, dining areas, storage cages, and hallways. Properly stores and secures catering equipment/supplies. Maintains close communication with Manager regarding maintenance of all equipment, facilities, and supply needs.
• Communicates necessary information to the Supervisor regarding guest count, product, usage, and additional items requested by the client for additional billing.
• Stocks and maintains supplies, refrigerators, dispensers, and display cases. Notifies management when inventory supplies are low.
• Complies with all company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service, and safety.
• Any and all other duties as assigned.

Qualifications

MINIMUM REQUIREMENTS

• One to three months related experience in a high-volume, high energy, upscale food and beverage environment.
• Availability to work nights and weekends as needed.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• Alcohol service certification or ability to obtain certificate within 45 days.