![]() ![]() Banquet Captain or Banquet Manager in setting up buffet and other special food services tables/stations.Set up, tend, and break down banquet bars, an assigned.Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned. ![]() Assist the Captain or MaƮtre d' in breaking down buffet or other special food service tables and equipment.Return all reusable table condiments to be cleaned and refilled.Use proper in-room clearing and aisle tray break-down procedures.Constantly patrol assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures.Keep station neat and clean during service.Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.Properly clean and fill table condiments (salt, pepper, sugar, bread baskets, etc.).Set tables in assigned area (or check to see that they have been set) correctly and uniformly, using clean, pressed linen (without rips, stains or tears), clean unspotted silverware, clean china (with no chips or cracks), clean unspotted glassware.Be able to read a BEO and know how to complete a setup.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
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