Run food from kitchen to banquet hall on demand
Help with food and venue set-up before the event starts.
Organize buffets with food presentation standards and practices in mind.
Serve silver dinners to guests and respond to requests for drinks, appetizers, and other needs.
Communicate with the event supervisor, as well as other servers
Serves alcoholic and non-alcoholic beverages.
Opening wine and taking drink orders.
Clean up the venue after the event is over and help with inventory, food storage, and other closing tasks
Stocking the bar with liquor, syrups, glasses, napkins, and other items before, during, and after service
Preparing garnishes, refilling ice wells, and changing beer kegs
Cleaning up spills, removing glassware, and organizing the counter
Keeping the bar area neat and clean
Coordinating with Bartender’s and supervisor to ensure efficient service
Handling urgent situations such as broken glasses and clogged drains
Work closely with the Event Coordinator
Manage banquet room set-up
Manage a team of servers during events Confirm that the venue is ready before guests arrive
Interact with the host to respond to any special requests or last-minute adjustments
Respond to questions, complaints, or comments that may arise
Assign specific tasks to servers and work closely with kitchen staff
Supervise clean up and storage duties
Service Style for Your Next Event
Each candidate interviewed by an experienced consultant
Full background checks for all candidates
10 week guarantee period
While some sites will be already set-cup once the servers arrive, in some cases clients will direct the staff to complete the set-up. The set-up may/ will include setting up the tables, chairs, dress the tables with linens, and set the tables with china, silverware, napkins, and glasses
For a Sit- Down Event, French Services servers will bring plates of food to each table assigned to them and clean afterward to make room for each subsequent course. Servers working a sit-down may be assigned more than one table to tend to. For buffet events, food will be kept fresh and hot at all times; trays of food will also be replaced as they are emptied.
After the meals, the servers will ready themselves for clean-up. At a sit-down-style event, this could mean removing the plates, silverware, glassware, and lines; this also applies to buffet dinners with the addition of the break-down of the buffet area, remove all unfinished trays of food, and deconstructing the serving dishes. In other occasions, this could mean breaking down the tables and stacking chairs.