The banquet server must perform, at the request of the hotel manager or the headwaiter, the tasks relating to the service such as preparing the service floor, ensuring the service of meals and beverages and serving the tables. He ensures a constant follow-up on the tables and the guests entrusted to him.
The barback position involves maintaining the bar, the bar equipment and the storage rooms, and helping to set up the bar. The barback acts to support the on-site bartender by providing them with everything they need to do their work.
The bartender must welcome and serve customers. He makes cocktails and beverages, according to a pre-established bar menu. He ensures the supply and setting up of the various bars before and during the service. He makes sure to communicate well with the barbacks to not miss anything. The bartender is under the tutelage of a manager or a headbartender.
The busboys usually work in pairs with the server. he helps the waiter to make the connection between the kitchen and the floor. He is responsible for supplying water, bread to customers and clearing the tables. He can sometimes do cleaning tasks and dishwashing, to help the staff on the spot
Food Service Attendant (FSA)
The food service attendant is a general kitchen and service helper in a residence or a CHSLD. He will be able to open the kitchen, set up food trays, perform table service, clean the kitchen, dive and checkout. Basically, PSA is a do-it-all position in the kitchen.
The headbartender has a lot of experience behind the bar. He knows all the classic cocktails and can even make tailor-made one’s. He has a very good knowledge of liquor and spirits. He is able to promote some products. It can also contribute to customer loyalty and development. Finally, it is the resource person who can organize the distribution of work between the different staff of the bar.
Head waiter/Chef de rang/Assistant manager
The headwaiter or chef de rang, under the Maitre d’Hôtel, oversees a section of specific tables. He makes sure to give unparalleled service while helping the servers. A head waiter can take more initiative than a server. He is very autonomous and can take care of the customer contact without any problem. Normally, the headwaiters also have experience in restaurants, not just banquets,
Maître d’Hôtel / Manager / Supervisor
The Maître d’Hôtel is the first person to welcome guests. It is the image of your business. Like a conductor, he must coordinate services between the kitchen and the dining room. He runs the clerks, servers, carefully to ensure the smooth running and quality of service.
The mixologist is to cocktails what the chef is to the food. These bartenders, cocktail-experts know how to marry and match flavors with balance. They create tailor-made recipes or revisit great existing classics. He is the bartender who will create for you a recipe in your image. A mixologist likes to take you on a journey through original and surprising textures and flavors.
A sommelier is a catering supervisor whose function is to apply the policy of purchasing wines and spirits, supervise the staff assigned to the service of wines and spirits. He also ensures the service of wines by advising customers in the choice of wines suitable for the dishes served. In other words, he is the wine expert.
N.B. The masculine was only used to lighten the text.