Find & Apply For Busser / Banquet Worker / Cafeteria Attendant Jobs In St. Johns, Florida
Busser, banquet worker, and cafeteria attendant positions in St. Johns, Florida involve clearing tables, assisting with food service, and maintaining cleanliness in dining areas. These roles require attention to detail, teamwork, and the ability to work efficiently in a fast-paced environment. Below you can find different Busser / Banquet Worker / Cafeteria Attendant positions in St. Johns, Florida.
Jobs in St. Johns
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
Student Worker – Food Service or Catering – Flagler College
Aramark
St. Johns, FL
Food Runner / Server Assistant
Sawgrass Country Club
St. Johns, FL
FOOD SERVICE UTILITY (FULL TIME AND PART TIME)
Compass Group
St. Johns, FL
Busser
Marriott International
St. Johns, FL
Food Service Worker
Youth Opportunity Investments
St. Johns, FL
busser
Casa Benedetto's
St. Johns, FL
Dining Room Attendant
Marriott International
St. Johns, FL
Assistant Dining Room Manager
Vicar's Landing
St. Johns, FL
Breakfast Attendant
Hilton
St. Johns, FL
Latest Jobs in St. Johns
Salary Information & Job Trends In this Region
Busser / Banquet Worker / Cafeteria Attendant roles in St. Johns, Florida involve assisting in various food service settings. - Entry-level Busser / Banquet Worker / Cafeteria Attendant salaries range from $20,000 to $25,000 per year - Mid-career Food Service Worker salaries range from $25,000 to $35,000 per year - Senior-level Banquet Supervisor salaries range from $35,000 to $45,000 per year The role of a Busser / Banquet Worker / Cafeteria Attendant in St. Johns, Florida has a rich history rooted in the hospitality industry. Over time, these positions have evolved to include a wider range of responsibilities, from basic food service tasks to overseeing banquet operations. Current trends in the industry include a focus on customer service, efficiency in food service operations, and adapting to changing dietary preferences and restrictions.
