This position is located in the Dining Services Program of the Morale, Welfare and Recreation Department at Navy Region Southwest. The primary purpose of this position is to serve as a working leader in catering for banquets, conferences, special events, and private parties, leading three or more Waiters in their assignments and responsibilities in providing food and beverage service.
Ability to lead others in a team effort. Must have working knowledge of dining food service procedures and techniques, one year of experience in catering facility is desirable. Be able to follow and provide written and verbal instructions. Must have knowledge of and maintain a high standard of sanitation, courtesy, and proper service techniques required to serve meals and beverages. Familiar with various beverages and wines is desirable. Ability to make simple mathematical calculations to compute cash charges and makes change. Ability to prepare and maintain routine records/reports and to protect and account for property and equipment.
Relays directions and instructions from supervisor concerning their assignments, responsibilities and policies. Assures staff is present, fully trained and ready to work. Answers routine questions concerning work assignments, scheduling and operation policies. Refers difficult or unusual questions to supervisor. Provides supervisor with performance information for evaluations. Prepares required paperwork or reports as needed. Works along with other workers, setting the pace performing non-supervisory work of the same kind and level as that done by the group led. Greets and maintains contact with host/sponsor to ensure event is setup according to contracted specifications. Prepares conference room and/or dining room according to event contract. Prepares "ready" area for event service setting up coffee, ice water, and extra service ware. Carries food trays or plates from kitchen or food warmers to banquet tables correctly serving guests. Attends to individual guests, re-filling wineglasses, water glasses and coffee cups as appropriate. Removes used service ware taking care not to rush customer and transport to collection point or dishwashing area. Notifies supervisor of changes or additional charges requested by host/sponsor. Communicates with kitchen staff to ensure contractual services are provided in a timely manner. Ensures room is broken down and returned to proper status at end of event and proper return of equipment and supplies. Takes beverage order during no host bar events, describing or suggesting cocktails, as needed. Gives orders to bartender, garnishes drinks as appropriate. Serves drinks. Returns used glassware to bar. Collects payment when beverage is served making change as needed. Returns used glassware to bar, maintains clean workstation. Performs other related duties as assigned.