Function of Job:

Under direct supervision from a designated supervisor, the designation of the supervisor being dependent upon the organizational structure in the operating unit, to be responsible for serving patrons of a dining room during breakfast meal, and for serving patrons of a lounge during luncheon meal.

Characteristic Duties and Responsibilities: 

1. If assigned to breakfast meal in dining room, duties will include:
   1. Setting up buffet table with chafing dishes, foods, condiments and utensils.
   2. Arranging and re-stocking service stands with needed supplies and equipment.
   3. Preparation and warming of some foods, such as muffins, toast and pastries, and pouring beverages.
   4. Taking patrons orders and placing dishes in accepted manner.
   5. Clearing and resetting tables with proper linens, tableware and condiments and bussing trays and dishes to kitchen.
   6. Being familiar with menu items and proper timing and service of each course.
   7. Performing host/hostess/supervisory function in his/her absence, as assigned, and answering incoming calls until arrival of receptionist.
2. If assigned to luncheon sandwich/salad bar in lounge, duties will include:
   1. Setting up service stand in lounge with all needed equipment, flatware, glassware, beverages and condiments.
   2. Placing necessary condiments on tables, and moving and arranging chairs and tables as necessary.
   3. Taking orders for, mixing and serving various drinks to customers.
   4. Assuring that all soups, salads, sandwiches and quiche taken by patrons from salad bar are listed on checks.
   5. Taking orders for and serving desserts.
   6. Clearing and cleaning all tables, bussing dishes to kitchen, and distributing wares to proper areas.
   7. Filling in as sandwich maker in his/her absence, requiring knowledge of food preparation.
3. Cater to specific requests and needs of patrons in accordance with established standards.
4. Maintain cleanliness and sanitation of service and kitchen work areas, related wares and equipment.
5. Compute and present checks to patrons.
6. Operate cash register, collect money, provide change and process credit cards as required.
7. Perform other related duties as assigned.

Minimum Acceptable Qualifications: 

1. One year of experience performing similar duties in a restaurant.
2. Ability to understand basic written and verbal instructions.
3. Ability to deal with the public as required.
4. Knowledge of correct methods of setting tables and of service procedures.  

Effective Date:     10/18/82

This document is a generic classification specification of the University System of New Hampshire. Its purpose is to describe the representative responsibilities and general level of complexity, and it is not a substitute for the specific job description of the individual position.