Job Description

SUMMARY:

Responsible for serving food and beverages to customers.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

  • Greets guests and takes their food and beverage orders.
  • Responds to and resolves any special dietary requests.
  • Serves food and beverages to the guest as per the course of the order.
  • Checks identification of the guest to make sure they meet age requirements for purchase of alcohol products.
  • Properly clean and set meeting rooms and banquet functions per the specifications on the Banquet Event Order.
  • Ensure proper care, movement of all equipment such as tables, chairs etc.
  • Performing basic cleaning tasks as needed or directed by supervisor.
  • Coordinate with kitchen and bar staff to ensure smooth operation and guest satisfaction.
  • Observes guests, anticipates their needs, and ensures their satisfaction with the food, beverages, and service; removes courses, replenishes utensils, refills glasses
  • Adheres to grooming and appearance standards.
  • Stocks and maintains the banquet area stock levels.
  • Complies with all food and beverage regulations.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Skills / Requirements

Education and Experience:

High School Diploma/GED; AND one (1) year of food and beverage service experience; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

 

Skill in:

  • Focusing on quests and provision of quality customer service.
  • Serving customers efficiently and effectively.
  • Maintaining appropriate inventory of supplies and materials.
  • Communicating effectively in oral and written forms.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.