Catering Server

OVERVIEW

A catering event server plays a crucial role in ensuring the success of any event by delivering excellent service, maintaining professionalism, and ensuring guests are well cared for.

KEY FUNCTIONS

1. Setup and Preparation

• Table Setup: Arrange tables, linens, chairs, glassware, silverware, and place settings according to the event plan.
• Buffet and Food Station Setup: Set up buffet tables, food stations, and beverage stations, ensuring everything is attractively presented and ready for service.
• Event Area Preparation: Ensure the event space is clean, organized, and aesthetically pleasing before guests arrive

2. Guest Service

• Greeting Guests: Warmly welcome guests as they arrive
• Food and Beverage Service: Serve food and drinks to guests, whether through plated service, buffet, or passed appetizers. This includes understanding the menu, being aware of special dietary needs, and serving each guest in a timely manner.
• Attending Guests’ Needs: Respond to guest requests, refill drinks, clear plates, and ensure that guests have everything they need throughout the event.

3. Maintaining Cleanliness

• Clearing Plates and Glassware: Regularly clear used plates, glassware, and utensils from guest tables and other areas, ensuring the event space remains clean and uncluttered.
• Trash and Waste Management: Manage waste discreetly, ensuring trash bins are not overflowing and waste is disposed of properly.

4. Post-Event Breakdown

• Clearing and Packing: Clear tables, pack up linens, silverware, glassware, and other equipment, and ensure all rental items are accounted for.
• Event Space Cleanup: Assist in cleaning the event space, including sweeping, mopping, and ensuring the venue is left in the condition required by the client or venue management.
• Equipment Storage: Properly store any catering equipment and materials, ensuring they are ready for future use.

5. Professionalism and Guest Interaction

• Appearance: Maintain a clean and professional appearance throughout the event, adhering to any dress codes or uniform requirements.
• Guest Interaction: Maintain a friendly, polite, and helpful demeanor at all times, ensuring a positive experience for all guests.
• Problem-Solving: Address any issues or guest complaints efficiently and discreetly, ensuring a smooth event experience.

6. Safety and Compliance

• Health and Safety Compliance: Follow all health and safety regulations, including proper food handling, serving temperatures, and sanitation practices.
• Allergen Awareness: Be aware of common allergens in the menu and be prepared to inform guests of potential allergens in dishes.

THE LSC WAY

Our Culture is a top priority. As part of our commitment to culture, we have written a number of ‘Fundamentals’ called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:

• Think Team First
• Deliver Legendary Service
• Invest in Relationships
• Walk in Your Customer Shoes
• Keep Things Fun

KNOWLEDGE, SKILLS and ABILITIES

• Able to work a variety of shifts including weekends, evenings, and holidays
• Customer service skills
• Ability to maintain effective working relationships and professionalism

MINIMUM 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.

• High School Diploma or equivalent preferred
• Must be 18 years old
• Event experience preferred
• ServSafe Food Handler Certification; will train

REPORTING TO THIS POSITION

No supervisory responsibilities

PHYSICAL REQUIREMENTS

Must be physically able to operate a variety of kitchen appliances, equipment and utensils, etc. Must be able to exert up to ten pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to twenty-five pounds.