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Pilot, Captain / Commander
POSITION FOCUSSet-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident-free manner , Assist the guests as needed to ensure that all foods are properly served. ESSENTIAL DUTIES/RESPONSIBILITIESRead BEO and know how to complete a set-up. Set tables in assigned area correctly and uniformly. Keep station neat and clean while servicing guest per established policies and procedures.Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Set tables in assigned area correctly and uniformly. Keep station neat and clean while servicing guest per established policies and procedures. Use proper in-room clearing and tray jacks. Break down buffets or other special food service tables and equipment. Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean according to policies set forth by management.Clearly and timely communicate needs and concerns to Banquet Captain and/or Manager/DirectorHours: Flexible; scheduled days and times may vary based on need. Complete all set-up and closing duties. Set-up table according to procedures, with table cloth, skirting, food and utensils. Maintain buffet table throughout the day, have all food items and utensils out on time and inform manager or hostess of any additional items needed on the table. Assist guests; help serve as needed and respond to questions using suggestive selling techniques. Clean off buffet table including putting all utensils, food and other items back in the appropriate place in the kitchen.Polish up mirrored buspans and coffee urn on a daily basis and put back in dry storage. Perform sidework duties as needed.OTHER DUTIES/RESPONSIBILITIESKnow the menu for each function served and be able to explain the major ingredients and preparation methods foreach item to be served. Attends and sometimes conducts pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.
no requirements specified