Under the supervision of the Catering Manager and unit supervisory staff, the catering FSG is responsible for the many aspects of preparation for and execution of a special function, especially VIP functions. This includes equipment, dishes, condition of the linen, assisting in food preparation, function set-up and clean-up, customer service during the event, etc. Must maintain a high level of professionalism and customer service. This is a full-time, seasonal position. Biweekly work schedules are created and are determined by scheduled events; schedules may vary. Primary Duties include: Check and review the special functions, present and future. Develop a list of dishes and equipment needed for each function. Gather all listed items, plus linen for the function, check quality and cleanliness. Maintain linen inventory. Check status of production – advise management and supervisory staff. Communicate effectively with all catering and unit staff. Assist in food production. Assist in food and equipment delivery. Set-up function, including linen, table settings, buffet presentation, etc. Guide and supervise waitstaff in preparation, service and clean up. Assist in customer service during the event to include table service, buffet replenishing, beverage and bar services, etc. Clear function and return event location to pre-function condition. Assist in loading, unloading and storage of food and equipment following the event. Help coordinate and train temporary staff. Responsible for performing regular unit Food Service Generalist duties. Supervision Received: General supervision by unit supervisory staff, Catering Manager, and Conference Coordinator. Supervision Given: May coordinate and train temporary student waitstaff.Schedule: will be driven by event requests, can and will include nights, weekends, holidays.Average number of hours weekly: 20 |
