Service Attendant (Banquet)

MAJOR FOCUS:

· To provide every guest with FRIENDLY, COURTEOUS AND TIMELY SERVICE—ALWAYS!

 

ESSENTIAL FUNCTIONS:

· Must be dependable, report to work on time, as scheduled, properly uniformed with nametag, with a positive and cooperative attitude, ready to serve our guests.  All of us at Dover Downs work as a team, and we must rely on each team member’s help.  Call outs place an undue burden on our fellow employees, delay service, and are generally unprofessional and unacceptable.

· Report to Captain to receive pre-function service instructions about the menu, station assignments, side duties and uniform inspection.  Familiarize self with the menu in order to answer guest questions, knowledgeably.  Complete side duties, set tables, spread clean linen, and place glasses, silverware, condiment holders, centerpieces and napkins.  Check station to be sure it is completely set up and has clean chairs and carpet.

· Receive guests.  Seat guests by pulling the chairs away from the table, fill glasses with water, answer questions about the food and menu, and make suggestions about various wines.

· Upon Banquet Captains signal, pick up respective food courses from issue station.

· Stack tray in a balanced manner with not more than 10 plates.  No triple stacking.  Place tray on a stand near the table being served; place dishes by course in front of each guest with the entrée at 6 o’clock, serving from the left of the guest, ladies first.  Replenish water and coffee as needed.

· When each guest at the table has finished the course, remove soiled dishes and stack them in center of tray for proper balance (food rests separate), glasses and cutlery stacked on the outside edge of tray to avoid breakage.  Carry tray to break down station, unload tray and place glasses in appropriate glass racks to avoid breakage.  China, glasses and cutlery are expensive and need to be handled carefully.

Never walk around empty handed, when leaving the dining room on the way to the staging area, always carry dirty dishes from stations to the break down stations.

· Prior to dessert service, clear table of all dishes, including salt and pepper.  Serve dessert and coffee, tea, etc.

· At the end of any function, clear table of any remaining items.  Strip linen from the table, collecting 10 cloths to a bundle and 50 napkins to a bundle for return to housekeeping.  Stack chairs 10 to a stack.

· Perform any other duties that the Banquet Manager or Captain may assign to you.

 

The following general guidelines are basic serving knowledge required of all Banquet Service Attendants.

· Be courteous, cooperative and attentive.  Always greet guests with a smile.

· Inspect all dishes, glasses and silverware for cleanliness before serving.

· Place dishes from the left, clear dishes from the right.

· Place and remove beverages from the right.

· Never place fingers or thumb inside dish or glass.

· Handle cups and silver by handles, handle glassware by bases or stem.  Carry replacement cutlery on napkin, not in your hand.

· Serve ladies first.

· Clean table well before serving dessert.

 

REQUIREMENTS/EDUCATION:

· Must have a clean and cared for appearance in both dress and personal hygiene,

with a friendly and cooperative demeanor;.

· Must be organized and detail oriented, with a sense of urgency.

· Must be flexible as to work hours and shifts.

· Must have an attentive, courteous and dependable work manner.

· Must have well developed interpersonal skills, and a team player attitude.

· Must be able to remember basic procedures and policies.

· Must be able to bend, stoop or kneel.

· Must be able to ascend and descend stairs, and travel to various locations within the facility.

· Must be able to reach for specific objects within local work area.

· Must be able to lift objects up to twenty (20) pounds.

· Must be able to remain calm and vigilant in an emergency.

· Must be able to sit or stand for extended periods of time-four (4) hours.

 

ORGANIZATIONAL RELATIONSHIPS:

 

Accountable to: Supervisor-Banquet Captain

Accountable for:  N/A

 The above description denotes some of the specific characteristics which are necessary to perform the principal functions of the job and are not intended to be a description of all work requirements that may be inherent to the position.

 

Dover Downs, Inc. is an equal opportunity employer.