ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be a lead in your food service area while being a point of contact between back of house operations and client/guest/front of house.   


• Ensure the setting and maintenance of buffet stations and beverage services according to diagram and across multiple suites/areas.   


• Managing time effectively to ensure all BEO items are completed prior to service times.  


• Delegating tasks to team members based on their positions and talents.  


• Managing the team that is scheduled to run each event, including tracking hours worked and break times.   


• Responsible for setting buffet stations which may include décor, linens, and china.  


• Running food to suites and concessions as needed.   


• Ensure the client is communicated with and checked in on throughout the event.  


• Serve and clear food and beverage quietly, professionally, and quickly, using proper serving and clearing techniques.  


• Keep work area clean, and coordinate actions with the event team members, and all other members of the front and back of the house to ensure flawless customer service.  


• Maintain good grooming and personal hygiene.  


• Adhere to food safety best practices and policies.  


• Hands-on involvement in events includes a variety of physical tasks, such as the lifting of heavy objects, handling food and alcohol, loading serving carts and trays, stocking supplies, and garbage removal.  


• Reporting to the Premium Manager and performing any tasks assigned to execute a flawless event.