General Summary
Take food and beverage orders, retrieve and serve non-alcoholic beverages and food orders to guest tables according to venue specifications, courteously and efficiently.

Essential Duties and Responsibilities

Maintain complete knowledge of:
o Room capacity
o All menu items, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
o P.O.S. and manual register systems Complete opening side duties as assigned:
o Set tables according to service standards.
o Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
o Set up side station with supplies and equipment. Make all varieties of coffee. Serve all food courses and non-alcoholic beverage items to the guest. Remove soiled dishes and linen from tables as assigned, keeping food and silverware separate and placing soiled linen in appropriate bins. Clean as you go, including banquet area and Banquet preparation room. Complete closing side duties:
o Properly breakdown and store all reusable goods.
o Clean all equipment.
o Return table skirts to skirt room and hang skirts on racks.
o Restock items for next service. Perform any other duties as assigned by management. Provide outstanding guest service to all internal and external guests