Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of service requirements for assigned function:
Pre-function sidework.
Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
Particular characteristics/description of wines/champagne ordered.
Prices for specified bar selections on cash bars.
Station assignment and table set-up.
Group name, type of function and expected attendance.
Scheduled hours of service.
Special requests/arrangements.
Order of service, traffic flow in room.
VIPs
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Complete pre-function side work:
Check quality and amount of all stock and supplies using checklist.
Fold napkins, set linen/skirting on tables.
Set tables according to service standards.
Set up all condiments (butter, jellies, cream, and juices) and beverages (non-alcoholic).
Ensure a sufficient supply of all silverware, glassware and chinaware for service.
Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor.
Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station as assigned by Manager/Captain.
Greet guests as they arrive and assist them with seating at tables.
Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements.
Record order of guest following departmental service procedures.
Retrieve alcoholic beverage items from bar and serve to guest.
Open and serve wine/champagne bottles.
Make all varieties of coffee.
Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements.
Clear each course following procedures.
Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
Complete closing side duties:
Breakdown all goods as specified.
Clean all equipment as assigned.
Restock items for next service.
Properly store all reusable goods.
Remove all dirty linen and transport to Laundry.
Marry and stock all condiments.
Secure storage areas.
Adhere to payment, cash handling and credit policies/procedures.
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