Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.
Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotels high standards of quality.
