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

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. - 2040 lbs.

Pushing carts, Queen Mary, hotbox, portable bar - 50100 lbs.

Carrying trays, dish racks, glass racks, etc. using both hands. - 2040 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.