Directs and coordinates activities of banquet staff during banquets, serves, cleans and provides customer service during meetings and banquets and ensures that food is served promptly by performing the following duties.
EDUCATION and/or EXPERIENCE: One-year certificate from college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating/maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to respond to complaints or inquiries from groups of managers, customers, employees and general public. Ability to communicate effectively before groups of customers or employees in person, via telephone or in writing.
MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions and percentages. Ability to accurately handle cash, credit cards and checks. Ability to use basic accounting functions to balance deposits/daily work.
REASONING ABILITY: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or oral form.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to handle, grasp or type; reach with hands and arms; climb or balance; stoop, kneel, crouch, bend or twist; taste or smell; and to push, pull or lift over 10 pounds. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, temperature extremes from sub zero freezers and kitchens, and extreme heat from warmers and occasionally works with moving mechanical parts such as blenders and dishwashers and toxic or caustic chemicals. The noise level in the work environment is usually moderate.
CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.