Report to work when scheduled, on time and in proper uniform, including nametag.
Maintain complete knowledge of service requirements for assigned event: pre-function sidework, detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; particular characteristics/description of wines/champagne being served; 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; V.I.P.'s in attendance.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment; use only as intended.
Maintain complete knowledge and comply with all departmental policies and service procedures.
Complete pre-function side work: check quality and amount of all stock and supplies using checklist; requisition all necessary supplies and transport from storeroom to service area; fold napkins, set linen/skirting on tables; set tables according to service standards; set up all condiments (butter, jellies, cream, juices) and beverages according to service standards; 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 supervisor.
Greet guests as they arrive and assist them with seating at tables.
Open and serve wine/champagne bottles in accordance with departmental standards and function requirements.
Make all varieties of coffee in accordance with the departmental standards.
Serve all food courses beverage items to the guest in accordance with departmental standards and function requirements.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Handle guest complaints and ensure guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Clear each course following procedures and event specifications.
Remove all tabletop items, linen and equipment from the function room as designated by function requirements and in accordance with departmental standards.
Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements and departmental standards.
Complete closing side duties: properly store all reusable goods, breakdown all goods as specified in departmental standards, clean all equipment as assigned, restock items for next service, remove all dirty linen and transport to Laundry, marry and stock all condiments according to procedures.
Secure storage areas and meeting rooms.
Maintain cleanliness and organization of all work and storage areas throughout shift.
Adhere to payment, cash handling and credit policies/procedures.