Job description

Reports to: Executive Chef/Sous Chef/Event Center Manager/Event Coordinator on Duty/Owners

Position Summary: To provide prompt and courteous service to all guests, creating an amazing experience unlike any they have had before, encouraging the guests to return again which will generate repeat business.

Essential Duties and Responsibilities: To provide guests with efficient and attentive service which will present a positive image of VPL while exceeding the guest’s expectations. All functions are to be carried out in an environment of teamwork, as follows:

• To provide each guest with a GREATexperience and have overall guest satisfaction
• To have an enthusiastic attitude and be able to represent the company in a POSITIVEmanner
• Must be able to work and excel in a TEAMbased environment with coworkers, with a positive attitude
• Attentively listen to pre-shift meeting conducted by EC Manager/Event Coordinator and Executive/Sous Chef
• Perform side work (assigned by event lead/chefs)
• Bus and set tables
• Perform setup and breakdown of various stations in the main room
• Communicate with support crew and management
• Set up banquet room as instructed by the Event Coordinator
• Attend roll team meetings before events to learn function particulars, including guest expectations
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Maintain positive guest relations at all times
• Resolve guest complaints, ensuring guest satisfaction

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas, using “clean as you go” methods
• Perform other duties as assigned by Event Coordinator/Chefs/Management
• Maintain complete knowledge of service requirements for assigned function:

• a) Pre-function side-work
• b) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation
• c) Particular characteristics/description of wines/champagne ordered
• d) Station assignment and table set-up
• e) Group name, type of function and expected attendance
• f) Scheduled hours of service
• g) Special requests/arrangements
• h) Order of service, traffic flow of room; VIP’s * Maintain a knowledge of our liquor license. If you need to know, ask a manager or owner and they will assist you
• Complete pre-function side-work (when needed):

• a) Check quality and amount of all stock and supplies using checklist
• b) Transport necessary supplies from storage areas to service area
• c) Fold napkins, set linen/skirting on tables
• d) Set tables according to service standards
• e) Set up all condiments (butter, creamers, juices, dressings etc.) and beverages
• f) Ensure a sufficient supply of all silverware, glassware and chinaware for service
• g) Prepare all cold food items (fruits and salads) as assigned by the Supervisor
• h) Check cleanliness and condition of assigned station and service areas; rectify any efficiencies. Set up side station as assigned by supervisor. * Greet guests with a smile as they arrive and assist them with seating at tables (as needed)
• Retrieve alcoholic beverage items from bar and serve to guests (must be 18 years & older to transport drinks from the bar to the guest table)
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements
• Clear each course following procedures:

• Service for Tables: Serve to the left/clear to the right of the guest! * Serve the food and/or beverage in the order to the expectation of the management to ensure consistency in the order throughout the banquet
• Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function
• Once banquet event is complete, reset or clean banquet room according to the direction of management’s specifications to ensure the readiness of the room for the following function as well as sanitation of banquet areas
• Remove all tabletop items, linen and equipment from the function room as designated by function requirements (i.e. diagrams)
• Set up, monitor, refresh and breakdown coffee, reception, buffet, and all other tables for specified event needs
• Complete closing side duties:

• Breakdown all goods as specified
• Clean all equipment as assigned
• Place all soiled linens (tablecloths and napkins) in the designated linen bags/area
• REHANG all skirting properly
• Please see the Night-Reset checklist for other required tasks for closing and resetting the banquet facility * Maintain compliance with all company policies and procedures

Skills Required:

• Ability to provide excellent customer service and maintain a professional demeanor
• Ability to prioritize and organize
• Ability to be a clear thinker, remaining calm and resolving problems using good judgment
• Ability to understand guest’s service needs
• Ability to follow directions thoroughly
• Ability to work cohesively with co-workers as part of a TEAM
• Ability to operate beverage equipment (i.e. coffee maker, etc.)

Education and/or Work Experience Requirements:

• High school diploma or G.E.D.

• Must have effective communication skills
• Must have a clean and neat appearance
• Ability to suggestively sell
• Previous wine and food service experience, preferred
• Previous guest/customer relations experience, preferred
• Weekend availability is preferred

Physical Requirements:

• Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state and local standards; including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state and local standards.
• Exert physical effort in lifting/transporting at least 50lbs.
• Push/pull cart and other equipment up to 250 lbs.
• Must be able to stand and exert well paced mobility for up to 8+hours in length.
• Endure various physical movements throughout the work areas.
• Must be able to talk, listen and speak clearly on the telephone.
• Must be able to pass pre-employment drug testing.

Job Type: Part-time

Pay: $10.00 - $12.00 per hour

Benefits:

• Flexible schedule

Physical setting:

• Bar

Schedule:

• 8 hour shift
• Evening shift
• Holidays
• Weekend availability

Work Location: One location

colinoncars.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, colinoncars.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, colinoncars.com is the ideal place to find your next job.