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SC
Salamander Collection
Banquet Captain
Entry-Level JobVerifiedNo experience needed
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Based on Florida data
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What they do
A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
$28,134 / year median in Florida
+8% projected growth
Job Description
Job Description Help for Job Description. Opens a new window.
POSITION OBJECTIVE
Supervise and coordinate activities of kitchen and dining room workers with-in banquet functions. Ensure that all aspects of events are set and run in accordance to the Banquet Event Orders and Client specifications.ESSENTIAL JOB FUNCTIONS
- Check all room sets prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform staff of specific needs for buffets and receptions. Check staffing needs for upcoming events. Check inventory needs for all upcoming events.
- Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met. Allocate stations and partners for staff. Review banquet event orders.
- Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
- Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear. Complete all daily administrative tasks.
- Select several tables at random during the function to evaluate food and service.
- Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
- Inform Chef of head count as soon after seating as possible.
- Recommend proper maintenance and repair to the Director, Engineering and ensure the proper housekeeping of all function space.