Unicoi State Park & Lodge
Job Description
Job Description
Summary:
Under the direct supervision of the Banquet Captain this position is responsible for set-up and serving guests during banquet functions at Lake Blackshear Resort by performing the following duties.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hours/days: Hours and days: Typically Monday through Sunday with varying hours. Essential Functions: Understands BEO and how to complete a set-up. Set tables in assigned area (or check to see if they have been set up) correctly, and uniformly using clean pressed linen (without stains or tears), and clean, unspotted glassware. Properly clean and fill table complements (salt and pepper, sugar, bread baskets etc.). Understands the menu for each function served to be able to knowledgeably explain major ingredients and preparation methods for each item to be served. Keeps the station neat and clean during service. Constantly patrols assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures. Checks on the guest. Uses proper in-room cleaning and aisle tray break-down procedures. Returns all unusable table condiments to be cleaned and refilled. Assists the Banquet Captain in breaking down buffet or other special food service tables and equipment. Sets up, serves, and or breaks down coffee breaks, receptions, other special functions as assigned. Greats and serves guests, following the guidelines for aggressive hospitality and all other details in our policies and procedures regarding the service of food and beverage. Follows all guest check and money handling procedures when serving a la carte and beverage orders. Understands and uses suggestive selling techniques when possible (selling a la carte wine, mixed drinks, after dinner cordial, coffee etc.).
Competencies:
To perform the job successfully, an individual should demonstrate the following competencies: Customer Service –Adheres to the Coral Hospitality Basics of Service standards. Interpersonal Skills – Listens to others without interrupting. Teamwork – Contributes to building a positive team spirit. Ethics – Treats people with respect. Professionalism – Follows through on commitments. Quality – Monitors own work to ensure quality. Quantity - Works quickly. Safety – Observes safety procedures. Adaptability – Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality
- Is consistently at work and on time. Dependability - Follows instructions, responds to management direction. Initiative – Volunteers readily; asks for and offers help when needed.
Job Description
Summary:
Under the direct supervision of the Banquet Captain this position is responsible for set-up and serving guests during banquet functions at Lake Blackshear Resort by performing the following duties.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hours/days: Hours and days: Typically Monday through Sunday with varying hours. Essential Functions: Understands BEO and how to complete a set-up. Set tables in assigned area (or check to see if they have been set up) correctly, and uniformly using clean pressed linen (without stains or tears), and clean, unspotted glassware. Properly clean and fill table complements (salt and pepper, sugar, bread baskets etc.). Understands the menu for each function served to be able to knowledgeably explain major ingredients and preparation methods for each item to be served. Keeps the station neat and clean during service. Constantly patrols assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures. Checks on the guest. Uses proper in-room cleaning and aisle tray break-down procedures. Returns all unusable table condiments to be cleaned and refilled. Assists the Banquet Captain in breaking down buffet or other special food service tables and equipment. Sets up, serves, and or breaks down coffee breaks, receptions, other special functions as assigned. Greats and serves guests, following the guidelines for aggressive hospitality and all other details in our policies and procedures regarding the service of food and beverage. Follows all guest check and money handling procedures when serving a la carte and beverage orders. Understands and uses suggestive selling techniques when possible (selling a la carte wine, mixed drinks, after dinner cordial, coffee etc.).
Competencies:
To perform the job successfully, an individual should demonstrate the following competencies: Customer Service –Adheres to the Coral Hospitality Basics of Service standards. Interpersonal Skills – Listens to others without interrupting. Teamwork – Contributes to building a positive team spirit. Ethics – Treats people with respect. Professionalism – Follows through on commitments. Quality – Monitors own work to ensure quality. Quantity - Works quickly. Safety – Observes safety procedures. Adaptability – Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality
- Is consistently at work and on time. Dependability - Follows instructions, responds to management direction. Initiative – Volunteers readily; asks for and offers help when needed.