Job Description


Responsible for serving food and beverages to customers.

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 BEO.
-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.

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.