Job Details

POSITION SUMMARY: Reporting to the Assistant Catering Manager, Catering Manager or Supervisor. Primarily responsible for making sure guests are serviced with food and/or drinks as required. Also, to give our guests courteous, efficient, and professional service.
ESSENTIAL FUNCTIONS:
(Before the Function)
1.Assists with setting up the banquet hall tables, chairs, tablecloths, etc.
2.Sets up pupu, beverage, dessert, and cake tables.
3.Checks the bathrooms: toilet paper and hand towels. Makes sure the bathrooms are clean.
4.Prepares beverages (coffee, hot tea, fruit punch, etc.) for the function.
5.Assists the driver in the unloading and setting up of food and equipment as needed i.e. buffet line, bar, tables.
(During the Function)
6.All service professionals must be in proper uniform before guests arrive at the function.
7.Assists all guests with a sincere smile and professionalism.
8.Services guests with food and drinks, as required.
9.Assists with cutting and placing the cake on the plates. Passes out cake to guests, if time permits.
10Picks up dinner plates, cups, etc. after the guests are done eating.
11.Keeps work station areas clean and all tables clear of rubbish, etc.
12.Helps to foil the food for the customer to take with them, if needed.
13.Checks the women's restroom periodically. Makes sure that the toilet tissue and hand towels are sufficient. Picks up any rubbish laying on the floor, sink or toilet. Pushes the hand towels down in the rubbish can.
(After the Function)
14.Buses all remaining rubbish from the tables.
15.Removes all banquet tablecloths from the tables and puts them into the duffle bag.
16.Removes the tablecloth and skirting from the reception, gift, and cake tables.
17.Puts away all table decorations, etc.
18.Wipes down the highchairs. If not needed for the next function, put away behind the partition.
19.Sweeps all large and non-vacuumable trash from the floors.
20.Vacuums carpets.
21.Clean bathrooms and perimeter of banquet hall.
OTHER FUNCTIONS:
22.May perform other duties as required by the Catering Manager in support of a smooth operation reflecting the same moderate level of skill, knowledge, and judgment.
QUALIFICATIONS:
1.Scheduling:
* On-call
2.Physical Ability
* Must be able to lift up to 10 pounds
* Occasional lifting of 20 to 30 pounds
* Reaching/bending frequently
* Good speech and hearing necessary for communicating with fellow employees, managers, and public.
3.Mental Ability:
* Action-oriented (exercising initiative to follow-up and follow through)
* Detail-oriented
* Reading, writing, and oral proficiency in the English language required.
4.Pre-employment Requirements:
* Must also have passed a TB test within 2 years of start date with skin test or 5 years of start date with chest x-ray test
* Must pass drug screening test
5.Environmental Conditions:
* None
6.Education:
* High school education preferred
7.Experience:
* None (will train)
8.Desired Skills:
* Good communication skills (oral and written)
* Good interpersonal skills
9.Desired Attributes:
* Self-motivated
* Ability to work under minimal supervision Associated topics: backend, day manager, floor manager, food service supervisor, frontend, general manager, gm, manager, restaurant leader, restaurant manager