Find & Apply For Busser / Banquet Worker / Cafeteria Attendant Jobs In Hancock, Maine
Busser, banquet worker, and cafeteria attendant roles in Hancock, Maine involve clearing tables, setting up banquet halls, and serving food in a cafeteria setting. Responsibilities include maintaining cleanliness, assisting servers, and ensuring guests have a positive dining experience. These positions require efficiency, teamwork, and excellent customer service skills. Below you can find different Busser / Banquet Worker / Cafeteria Attendant positions in Hancock, Maine.
Jobs in Hancock
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.
Busser
Acadia National Park
Hancock, ME
Food Services Assistant
Mdi Biological Laboratory
Hancock, ME
Food Service Specialist
Kidspeace Children's Hospital
Hancock, ME
FOOD SERVICE WORKER (FULL TIME)
Compass Group
Hancock, ME
FOOD SERVICE WORKER (FULL TIME)
Compass Group
Hancock, ME
Latest Jobs in Hancock
Salary Information & Job Trends In this Region
Busser / Banquet Worker / Cafeteria Attendant roles in Hancock, Maine involve supporting food service operations and ensuring guest satisfaction. - Entry-level Busser salaries range from $20,000 to $25,000 per year - Mid-career Banquet Worker salaries range from $25,000 to $30,000 per year - Senior-level Cafeteria Attendant salaries range from $30,000 to $35,000 per year The role of a Busser / Banquet Worker / Cafeteria Attendant in Hancock, Maine has a rich history rooted in the hospitality industry, with a focus on providing efficient service and maintaining a clean dining environment. Over time, the responsibilities of Busser / Banquet Worker / Cafeteria Attendant positions in Hancock, Maine have evolved to include a greater emphasis on customer service, teamwork, and attention to detail in food presentation and service standards. Current trends in the Busser / Banquet Worker / Cafeteria Attendant roles in Hancock, Maine include an increased focus on sustainability practices, diverse menu options to accommodate dietary restrictions, and the incorporation of technology for enhanced efficiency in food service operations.
