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Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.

Job Description

Lead Wait Staff
Basic Function and Responsibility
To assist, coordinate and deliver service of catered events. Provide a timely and professional response to the needs of the customers. Moderately heavy lifting is necessary.

Characteristic Duties:
-Performs routine wait staff duties i.e., setting tables, serving customers, side work, post event breakdown and reset.

-Assists in the coordinating of events under the direction of management.

-Works effectively with staffing levels for events.

-Assists with wait staff training.

-May be assigned to other dining units.

-May monitor and assist the evaluation of service staff and system.

-May monitor and assist the evaluation of banquet room and equipment condition.

-Performs cleaning and sanitation functions.

-Checks service equipment for proper operation and cleanliness.

-Monitors presentation and portioning of food.

-Checks and inventory for proper levels of supplies.

-Must work flexible schedule to fit the needs of the customers and the operation.

-Performs other related duties as assigned.

Supervision Received
Reports to unit manager

Supervision Exercised
May assist in the monitoring of work of students, temporary, and on-call waitstaff or bartenders or other temporary staff.


Hiring Range: $25.09/hr to $27.88/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications
Education: High school diploma preferred. Additional relevant experience may substitute for education. NRA ServSafe alcohol certification and MRA Allergen certification required.

Experience: Must have worked successfully in an a la carte, high volume, continental style restaurant or hotel for 2 years performing customer service oriented tasks. Supervisory experience in above organization preferred.

Skills: Must be able to effectively work in a fast-paced operation with a diverse staff. Must understand all aspects of hotel style banquet service. Must have excellent human relations skills. Must be able to read and write English. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis.

Closing Statement