This classification is responsible for providing food service activities to patrons of the Smyrna Event Center, assisting in the set-up/breakdown of functions, and maintaining the facility's general cleanliness. Duties and responsibilities include serving food and beverages to patrons, bussing and cleaning dishes and utensils, setting up rooms with tables, chairs, linens, etc., and performing general housekeeping and sanitation responsibilities for the facility—reports to the Event Center Banquet Captain. The following duties are normal for this position. The omission of specific statements of the duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job. Other duties may be required and assigned. Performs complete setup and breakdown of functions for special events, private parties, and banquets according to the banquet event order.

These tasks include:

moving large tables, stacking and unstacking chairs, moving stage pieces, and working with audio-visual equipment and furnishings. Sets up dining tables for events correctly: including dishware, silverware, linens, and other amenities as directed by the banquet event order or banquet captain. Performs a variety of housekeeping and sanitation responsibilities including bathroom cleaning, sweeping and mopping all floors, and checking the parking lot and front of the building for trash or cigarette butts. Promotes and maintains the highest level of customer service to all guests when serving food, refreshing necessary beverages, and condiments, answering questions, and fulfilling patron requests. Know the menu for each function served and be able to explain the major ingredients for each item served. Able to relay important information about allergies and special dietary requests to the appropriate person. Establishes pre-function side work to be performed and makes sure all equipment is prepped and in good condition, notifying the Banquet Captain of any issues. Resolves guest complaints within the scope of authority; otherwise refer the matter to management. Notifies supervisor of all unusual events, circumstances, missing items or alleged thefts. Maintains clean tables in the banquet area. Prepares, mixes, and brews, coffee, tea, and other beverages. Removes garbage and places in proper receptacles. Buses tables and removes dirty dishes and utensils following lunches or events. Keeps the work area clean and safe. Corrects any possible situations that could cause injury (i.e. water on the floor, etc.) Maintains close communication and works cooperatively with the Executive Chef and the rest of the staff and co-workers to ensure consistency of services and the highest quality of operations. Assist in food preparation when needed. Provide coverage for other personnel in absences Follow state and town health regulations and guidelines, and report any violations to the supervisor. Conduct behavior at all times in a professional manner to reflect positively on customers' perceptions of the town facility. Any other duties as assigned by the Event Center Manager. Must be at least 18 years of age Server experience in a restaurant or banquet facility is preferred Must possess excellent hospitality, time management, and prioritization skills.