Department: Food and Beverage

Reports To: Banquet Manager

FLSA Status: Non-Exempt

Summary:  Sells, serves, and setup of food and beverages in an efficient, professional manner according to guests at venues and catering events. 

Duties and Responsibilities include the following.  Other duties may be assigned.  

• Assist with the complete setup and breakdown of the banquet area. 

• Cleans and organizes assigned stations in dining and bar areas prior to service.

• Relay food and beverage orders. 

• Serves customers in a professional manner as per training guidelines.

• Maintains service areas such as the kitchen, dining room, bar, and service stations during entire shift.

• Cross-serves and/or assists team members on an as-needed basis.

• Carries service trays in and out of kitchen, bar and dining room.

• Receives customer payments, completes guest check transactions and tenders proper change to customers.

• Communicates health and/or safety concerns/violations immediately to management.

• Re-stocks items in dining room and bar as needed and alerts kitchen staff and manager of stock shortages.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Certifications: 

Food Safety Certification

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability: 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to 40 pounds.  Specific vision abilities required by this job include ability to adjust focus.  While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.

Department: Food and Beverage

Reports To: Banquet Captain

FLSA Status: Non-Exempt

Summary:  Sells, serves, and setup of food and beverages in an efficient, professional manner according to guests at venues and catering events. 

Duties and Responsibilities include the following.  Other duties may be assigned.  

• Assist with the complete setup and breakdown of the banquet area. 

• Cleans and organizes assigned stations in dining and bar areas prior to service.

• Relay food and beverage orders. 

• Serves customers in a professional manner as per training guidelines.

• Maintains service areas such as the kitchen, dining room, bar, and service stations during entire shift.

• Cross-serves and/or assists team members on an as-needed basis.

• Carries service trays in and out of kitchen, bar and dining room.

• Receives customer payments, completes guest check transactions and tenders proper change to customers.

• Communicates health and/or safety concerns/violations immediately to management.

• Re-stocks items in dining room and bar as needed and alerts kitchen staff and manager of stock shortages.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Certifications: 

Food Safety Certification

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability: 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to 40 pounds.  Specific vision abilities required by this job include ability to adjust focus.  While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.

Department: Food and Beverage

Reports To: Food and Beverage Manager

FLSA Status: Non-Exempt

Summary:  Sells and serves food and beverages in an efficient, professional manner according to restaurant standards by performing the following duties. Responsible for ensuring restaurant patrons have a positive experience by providing excellent wait service to ensure customer satisfaction. 

Duties and Responsibilities include the following.  Other duties may be assigned.  

• Completes all assigned opening/closing side work to prepare dining room, bar, kitchen and service stations for efficient operation during meal periods.

• Cleans, organizes and maintains assigned stations and all services areas prior to, during and after meal time rush.

• Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options.

• Uses suggestive selling techniques to offer food specials, menu items, daily desserts and other types of promotions.

• Serves customers in a professional manner as per training guidelines. Observes diners to respond to any additional requests and to determine when meal has been completed.

• Maintains service areas such as the kitchen, dining room, bar and service stations during entire shift.

• Cross-serves and/or assists team members on an as-needed basis.

• Carries service trays in and out of kitchen, bar and dining room.

• Receives customer payments, completes guest check transactions and tenders proper change to customers.

• Totals bill, presents to guest and accepts payment; tenders proper change to guests using responsible cash handling procedures. Turns in all cash and change transactions at the end of each shift.

• Communicates all concerns to management including issues with health, sanitation, staff, inventory and guests.

• Re-stocks items in dinging room and bar as needed and alerts kitchen staff and manager of stock shortages.

• Understands and complies with health/sanitation and alcohol standards.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability: 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to 40 pounds.  Specific vision abilities required by this job include ability to adjust focus.  While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.

Department: Food and Beverage

Reports To: Food and Beverage Manager

FLSA Status: Non-Exempt

Summary: Responsible for preparing and serving cocktails, serves food items in the bar area, and for handles currency transactions, by performing the following duties.

Duties and Responsibilities include the following.  Other duties may be assigned.

• Greets and serves customers in a professional and timely manner.*
• Prepares alcoholic, non-alcoholic and other beverages for customers and servers in accordance with standard recipes.*
• Prepares all condiments to garnish drink orders.*
• Takes food orders and enters them into computer.*
• Applies knowledge of the full menu, beverages and other restaurant information such as restaurant hours and types of payment.*
• Always maintains a clean bar, wiping bar regularly, disposing of debris and bottles and washing glasses behind the bar as needed.*
• Checks and maintains stock of glassware, beverages and bar supplies and communicates shortages to appropriate person.*
• Assists with answering the telephone and taking messages to give to the proper personnel when time allows.*
• Records currency transactions accurately on computer and tenders proper change.*
• Processes charge transaction through charge transmittal machine and prints, reviews and submits a daily charge report to the manager.*
• Completes all assigned opening and closing duties to prepare bar for efficient operation.*
• Communicates health and/or safety concerns/violations immediately to management.*

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of point of sale software/credit card processing.

Education/Experience:

High school diploma or general education degree (GED); and two to four years related experience and/or training; or equivalent combination of education and experience.

Certificates and Licenses:

• Food handlers
• ServSafe manager
• ServSafe alcohol

Equipment:

• Commercial kitchen appliances

Knowledge, Skills, and Other Abilities:

• Communication skills
• Professionalism
• Customer skills

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is occasionally required to sit, climb or balance, and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move up to 25 pounds. 

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather), work near moving mechanical parts, work in high, precarious places, and outdoor weather conditions. 

The noise level in the work environment is usually moderate.