CATERING EVENT SERVER

POSITION DESCRIPTION

REPORTS TO: DIRECTOR OF CATERING

LOCATION: JASON DOWNER COMMONS/ON-SITE AT FUNCTIONS

EXPECTATIONS FOR ALL EMPLOYEES

Supports the organization’s mission and values by exhibiting the following behaviors: excellence and competence, collaboration, innovation, commitment and accountability/ownership in all aspects of the job performance.

POSITION SUMMARY

Set up, serve, and clean up catered functions in Lawrence University banqueting facilities, on-campus catering sites, and off-campus locations as scheduled by the Catering Department.

POSITION RESPONSIBILITIES/STANDARDS

1. Assist with preparation for catered events as directed by the Catering Event Manager or Catering Assistant. This includes picking and pulling supplies and equipment, packing for transport, dressing and setting tables, and set up of buffets and bars.

2. Provide friendly, professional, efficient service at Lawrence University Catered events to the standards of the Catering Department.

3. Assist with close out of catered events as directed by the Catering Event Manager or Catering Assistant. This includes: clearing tables and buffets, ware washing, putting away china, flatware, glassware, supplies and equipment. Complete required Catering Event Records.

4. At direction of Catering Event Manager or Assistant, take delivery of food items for catered events and store at correct temperatures until service.

5. Comply with all safe food handling procedures as outlined in the Dining Service Employee Handbook.

6. Comply with all personal hygiene, grooming and uniform requirements for the position, as outlined in the Dining Service Employee Handbook.

CUSTOMER SATISFACTION

Strive to accommodate all reasonable guest requests in a friendly, professional, efficient manner to ensure the most pleasant dining experience possible.

TEAMWORK

1. Consistently work in a positive and cooperative manner with fellow employees.

2. Understand, accept and execute tasks to Catering standards and protocols as directed by the Catering Staff. Direct questions and problems in an appropriate way to Catering Staff for resolution.

PROBLEM SOLVING

1. Demonstrate sound judgment and take appropriate action to address customer needs and concerns.

2. Consistently self-evaluate to determine if further steps are needed to meet or exceed customer expectations.

3. Take initiative to do or redo inadequate or incomplete work.

PRODUCTIVITY/EFFICIENCY

1. Minimize non-productive time and fill slow periods with useful activity. Complete all side-work, clean, or organize whenever there is down-time.

2. Organize job functions and work area to be able to effectively complete work assignments within established timeframes.

3. In consultation with Catering Event Manager or Assistant, demonstrate initiative to resolve problems, anticipate needs, and make choices.

ADHERENCE TO SYSTEM AND DEPARTMENTAL POLICIES

1. Demonstrate knowledge and understanding off all Dining Service and Catering Department policies and procedures and demonstrate the ability to apply them on the job.

POSITION SPECIFICATIONS

1. High school diploma or diploma track.

2. Previous hospitality service experience as a server or wait staff in a banqueting or catering operation or fine dining restaurant. Bartending experience desirable.

3. Good oral communication skills

4. Able to flex schedule to meet needs of Catering Department. Night and weekend availability required.

5. Needs of running the catering department dictate black out times; only dire emergencies will be reason for not reporting to work. Black out times are inclusive of New Student Week, Board of Trustee meetings (three times a year), Founder’s Day, Commencement, Reunion and any major unknown single event which may be scheduled.

This position is scheduled strictly as needed to meet service requirements of scheduled events. No hours are guaranteed, however, work schedules will be posted as far in advance as possible subject to change determined by the needs of the department.

Grade level: 7 07/06