Job Description
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.