Essential Duties and Responsibilities

The following duties to be assigned as directed by the Director/ Food & Beverage Manager/Food & Beverage Supervisor.

Reports to work in proper uniform according to the scheduled time.Follows instructions for each event as given by the managers and captains of Food & BeverageSet up, break down, stand sheets counts, inventory when required, and service of all designated bars, bar kitsAssist with collecting, polishing and set up of all bar equipment to include wares, equipment, glassware and serving piecesServes alcohol under the ASM Global SAVOR Safe guidelinesHandles all forms of payment and inventory according to company policy; sells all food & beverage and retail as assigned by managersAccurately completes assigned paperworkWorks in all Catering, Concessions, Food Trucks, Golf Rental and Restaurant outletsPossible off site catering eventsAssists with preparing garnishes, bar kits, beverages, condiments etc.Assists with cleaning all banquet equipment including cleaning and deep cleaning equipment and bars as assignedExecute the logistics of delivery of all bar needs to prospective functions and outlets including preparation and set up of event room and dishing area when necessaryPrepares and builds beverage needs as instructed by the Food &Beverage Manager and or Banquet CaptainRemoves trash before, during and after events to the proper receptacle as instructed by managerEnsure bar and beverage areas are kept sanitary and clean for guests before and after eventsAttends pre-function meetings for briefing of event details and any line ups by managers or captainsDirects bar backs (if applicable) when stock is neededCreates back up stock before event per managerAlways provides friendly and courteous customer service to guests and co-workersRemains at assigned station and performs duties as assigned according to each eventReports any customer service and or/complaints to Banquet Captain and/or F & B ManagersBreaks down equipment after each event ensuring it is clean for the next dayCleans and returns all serving pieces to their proper storage areaAdheres to strict grooming standards and policies of the companyFlows service standards, procedure, and guidelines.Delivery, set-up and breakdown of all equipment and food & beverage as assigned to prospective functions and all outletsDeep cleaning as assignedCleans all banquet wares efficiently and safelyRemoves debris from prospective banquet areas after events show ready for the next dayTakes trash to proper receptacles and uses proper disposal methods, for trash and composting containersDeep clean and sanitizing equipment as assignedQuick with counting and simple arithmeticFollows all food safety instructions, HACCP, Food Code, Liquor Laws and Legends Global Alcohol service guidelines notifies management when issues arise in regards to alcohol service per SAVOR Safe trainingWorks efficiently with a production schedule, to meet business demands as directed for    all of the venue spaces as directed by F & B leadershipProvides the highest quality service to guests, temp staff co-workers, alwaysTrain and supervise employees / temp labor under his/her supervisionAssists with opening, closing and months end inventory counts, and duties as assignedAssists with end of year wares and equipment counting and maintains and organizes all wares in their proper storage areaSets up side stations and completes side work prior to eventsMaintains a sanitizer bucket at proper dilution, alwaysEnsures all products are properly wrapped, labeled, and datedOperates equipment (coffee, tea, bar equipment) according to use and safety instructionsKeeps work area clean, organized, and sanitaryCleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shiftPractices FIFO (First in First Out) for all products to ensure proper rotationAttends and participates in Food Production meetings as instructedPerforms all skilled labor as classification dictatesLeads by example, represents with a polite and can-do attitudeThe use of cell phones is prohibited during setup and peak times when guests are present in the building.Other duties as assigned by the Director of Food & Beverage and/or F & B Manager 

Supervisory Responsibilities

Directly works with other outlets and temp labor as directed.

Responsibilities include training employees as well as planning, assigning, and directing work, as required by F & B Manager. Works closely with all F & B managers and catering staff.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Free Employee Parking