Position Guidelines Food and Beverage - Banquet Waiter

POSITION TITLE :  BANQUET WAITER
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
The Banquet Waiter under direct supervision of the Banquet captain, is responsible for setting, cleaning and resetting of any allocated functions food & Beverage Service, and any other allocated tasks relating to Guest Service, whilst ensuring that the high standards of service set by corporate Policies and Procedures are met

RELATIONSHIP :
1.Response directly to Banquet Captain

2.Interacts and cooperates with Supervisors and other Food & Beverage Staff.

3.Interacts with guests as appropriate.

4.Interacts with other departments ( Housekeeping, Engineering. Laundry, Storeroom, etc. ) as requested.


DUTIES AND RESPONSIBILITIES :

A.BEFORE THE EVENT

1.Reports Banquet Captain at the designated commencement time in full scheme uniform and ready to commence duties in the allocated room. As per job allocation sheet.

2.Following Banquet Captain's instructions set up tables pantry areas accordingly.

3.Prepares any other set ups relevant to the function food and beverage scheme requirements.

4.Checks any additional set up required.

5.Checks personal grooming and miss-en-place

6.Reports to Banquet Captain at the end of each completed task ( expo :Operating Equipment from Steward. Groceries from Store, etc. )

7.Attends the Banquet captain pre-function briefing.

8.Be ready for service


B. DURING THE EVENT

1.Stand by allocated table.

2.Greets and seats the guests Present napkins.

3.Following Banquet captain's instruction, proceed to commence service of food or beverage.

4.Serve and clears ladies first.

5.Service must start at the same point during the entire function.

6.Always proceed clockwise around the table.

7.Replenishes wines and other beverage requirements after each course.

8.Clears table numbers as soon as table is completed or if instructed by banquet captain.

9.Serves any course according to the Banquet Service Procedures.

10.Clears any plates from the guests according to the Banquet Service Procedures.

11.Keeps the guests' table and ashtrays clean at all times.

12.Clears salt, pepper, butter from the table and crumb down before service dessert and / or coffee.

13.Serves any additional drinks where requested.

14.Keeps service station clean at all times.

15.Farewell guests when leaving function room


C.AFTER THE EVENT

1.At completion of event - after the guests have left-remove leftover glassware, ashtray and linen.

2.Checks floors for any possible lost items to be reported to the Banquet captain.

3.Place all dirty linen in the allocated dirty linen trolley, returns trolley to Housekeeping.

4.Report to Banquet captain, wait for further instructions regarding resets.

5.Signs off on completion of all duties with the Banquet captain in charge.

6.Re-confirms your duty roster for the week and your availability for next week by Wednesday.

7.Changes out of uniform, returning dirty uniform and dirty linen to Housekeeping.

8.Leaves the premises quickly and quietly.


D.PERFORMED DUTIES COMMON TO ALL NON -SUPERVIS0R PERSONNEL AND OTHER DUTIES AS MAY ASSIGNED.