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Under the direction of the Food and Beverage Manager and Supervisors,provide our customers with courteous and gracious service. Under the direction of the dining room manager, participates in setting up the dining room with appropriate tables and chairs, flatware, china, glassware and linen. Serves food and beverages to members and guests and clears and cleans tables. Arranges dining room tables and chairs as specified in the daily banquet orders.Serve customers, as banquet server or as an attendant for buffet setup.
Gather and set up all the items that are indispensable for a banquet event, such as china, silverware, linen, decoration and props, food and drinks. Set up and breakdown banquet room, according to Banquet Event Order(BEO). Serve wine, beer, cocktails in the bar and lounge area. Ensure that all food items are completed according to schedule and presented to customers at the proper temperature and with the appropriate garnishment. Store, seal, and label food for storage. Set-up and maintain cleanliness of work areas (main dining room and banquet rooms). Maintain cleanliness and storage of preparation equipment, plates, silverware,glassware, pots, pans and service utensils. Assist in organization of refrigerator and storage rooms. Remove all trash from kitchen counters.Other duties as assigned. Delivers food from the kitchen and servesmembers and guests according to Faculty Center standards. Removes soiled linen and dishes from tables and replaces with clean linen and tableware.
Percentage of Time:
80
Shift Start:
variable
Shift End:
variable
Qualifications for Position
20
Records
Qualifications
Required/Preferred
Ability to read, understand and speak English sufficient to determine and carryout job duties.
Required
Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques.
Required
Ability to interact in a team based environment.
Required
Ability to perform effectively under conditions of fluctuating workload.
Required
Skill in adding and subtracting whole numbers, decimals and fractions sufficientto properly adhere to production and customer flow parameters.
Required
Ability to stand, climb, stoop, push and crouch for extended periods of time as required completing job duties.
Required
Ability to lift items weighing up to fifty pounds such as bags of supplies, filled stock pots, cases of food products and event equipment.
Required
Ability to stand continuously throughout an eight hour shift on un/-carpeted surfaces.
Required
Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.
Required
Ability to operate equipment such as mixers, food processors, coffee machines,radio communication devices.
Required
Ability to learn and apply the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.
Required
Ability to participate in team efforts to push wheeled equipment carts of approximately 100 pounds.
Required
Minimum 2 year of hospitality service experience in a restaurant, hotel, club,private club.
Required
Ability to process all food and beverage order on the point of sales system(stationary or mobile).
Required
Ability to follow supervisor instructions at all times.
Required
Ability to work in a high volume work environment.
Required
TIPS certification preferred.
Can be trained
Basic culinary skills and a good understanding of culinary terminology.
Preferred
Available to work varying schedules; including evenings, weekends, and holidays in order to reflect the business needs of the Faculty Club.
Required
Possess knowledge of a variety of wines, spirits, and beers.
Preferred
Additional Posting Information
Bargaining Unit:
SX-Service
Application Deadline:
08-02-2023
External Posting Date:
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