PURPOSE/OBJECTIVE

Serve food and/or beverages to customers during banquets.

DUTIES/RESPONSIBILITIES

• Provide superior service to our customers (internal and external) at all times.  Follow The Resort’s etiquette guidelines.
• Serve food and beverages as outlined by Banquet Event Order.
• Set up tables, buffets and work station with special attention given to décor, accuracy and efficiency.
• Read sidework and Banquet Event Order and listen to pre-shift meeting.  Ensure that all information and expectations for shift are clear.
• Keep work area neat, clean and free of any safety hazards.
• Report service needs, special guest needs or problems to supervisor.
• Maintain department policy of having room set 15 minutes prior to scheduled start time of event.
• Maintain professionalism, friendliness and uncommon flexibility in all dealings with guests.
• Use proper discretion with service of alcoholic beverages, report any possible problems to manager, determine when patrons should not be served additional drinks.  Ensure that alcoholic beverages are not served to underage customers.
• Stock service stations with supplies, beverages, condiments, etc.
• Clean and clear tables.  Clean and maintain service stations and other work areas.
• Perform routine food preparation tasks as assigned.
• Perform other duties as assigned.

WORKING RELATIONSHIP

Direct supervision is received from the Restaurant Manager, Beverage Supervisor, Host/Hostess or Bartender.

PHYSICAL REQUIREMENTS  

• Ability to stand for extended periods of time.

• Ability to bend, lift and carry heavy objects.
• Manual dexterity.

QUALIFICATIONS

• Basic education (high school) desirable, plus one year of relevant experience or a combination of education and experience form which comparable knowledge and skills are acquired. Previous food service experience desirable.
• Good personal hygiene and neat appearance.
• Ability to perform job duties.  Good manual dexterity.
• Ability to deal with customers courteously and efficiently, including ability to be polite but authoritative with disorderly or intoxicated patrons.
• Basic reading, writing and math skills.
• Knowledge of fine food and beverage, to include preparation, presentation and service.
• Basic wine, sprit and beer knowledge and understanding of UDABC laws.
• Food handlers and Beverage Service permits.