Banquet Server

FOOD SVC WORKER SR (005651)

UCPath Position ID: MI-DPT319400-JC005652-PD168548

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1115531

Approved Date:

11/14/2024 1:47:22 PM

Date Last Edited:

11/14/2024 1:47:18 PM

Last Action Effective Date:

2/2/2024

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

319400 - CATERING PRODUCTION

Position Details

UCPath Position Number:

MI-DPT319400-JC005652-PD168548

Position Description ID

168548

UC Payroll Title:

FOOD SVC WORKER SR (005651)

Business Title:

Banquet Server

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40061654

Reports to Payroll Title:

EVENTS SUPV 2

UCPath Department Head Position Number:

40040346

Department Head Payroll Title:

ADMIN MGR 2

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

POSITION SUMMARY

The Banquet Server provides courteous and gracious service to guests and clients while acting as a banquet server or as an attendant for a buffet setup. The incumbent provides quality food delivery service to clients in multiple locations both on and off campus. The Banquet Server gathers, loads, and delivers all the indispensable items for a catered event, such as china, silverware, linen, decoration, props, food, and drinks. Sites are set up according to Banquet Event Orders (BEOs) and then broken down and all items returned from the site to the catering production area. The incumbent prepares and serves alcoholic beverages for event guests and must be familiar with wine, spirits, and beers. The Banquet Server performs food prep, provides customer service, and maintains a clean and safe workstation.

UCLA Catering provides catering services at the Luskin Conference Center, Housing & Hospitality meeting and event spaces, and locations around the greater UCLA campus. The department produces over 15,000 events a year. Available services range in size and scope from the UCLA Coffee Service to large-scale, VIP gala events.

UCLA Catering is a no-tipping environment.

Food Handling, Preparation, and Presentation

 • Complete single-step cold food preparation such as topping pizzas, finishing specialty sandwiches, assembling specialty sandwiches and salads, and assembling components of casserole dishes

 • Prepare raw food items for cooking including wash/trim/cut, pan meats and vegetables, open and pan convenience food items

 • Follow recipes, portion guidelines, production requirements, and quality standards to produce and present menu items

 • Place prepared food items in proper food storage containers, seal and label for distribution to campus or off-site locations

 • Ensure that product is stored, labeled, and secured as directed by the shift supervisor

 • Ensure all food items that are assigned to be finished for customers are presented in a professional, appealing culinary style including garnish for individual plates or buffet service

 • Consistently complete assigned production flow and service records accurately

 • Comply with all food handler procedures required by federal and state laws and department requirements

 • Gather food and supply elements to complete orders to be delivered to guests

 • Attractively display products per department standards and ensure safety and sanitation guidelines are followed throughout

 • Drive catering vehicles to events and load and unload as needed

 • Gather and transport event equipment to and from event sites to minimize damage and breakage per departmental standards

40%

Customer Service

 • Provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program

 • Utilize body language such as eye contact, facial expressions, gestures, and posture that reflect an outgoing, friendly, attentive, and responsive communication to guests

 • Utilize clear communication skills, including active listening, with guests and team members that ensure a balance in speed of service with respect and hospitality

 • Ensure that personal grooming and uniforms project the professional image necessary to gain guests' confidence

 • Communicate with team members regarding customer traffic flow during meal service and throughout the day regarding BEO schedule changes

25%

Alcohol Handling, Drink Preparation and Presentation

 • Prepare and serve alcoholic and non-alcoholic drinks in glassware appropriate to the beverage

 • Mix cocktails and other drinks utilizing established recipes and portion control

 • Prepare garnishes for drinks, including peeling, slicing, and pitting fruit

 • Replenish drinks for bar patrons as requested or appropriate

 • Comply with all federal and state liquor laws, including requesting evidence of the age of any guest who appears to be under thirty

20%

Sanitation and Organization of Work Area

 • Follow proper procedures in maintaining cleanliness and sanitation of assigned work areas during shifts

 • Sanitize production and transportation equipment and counters in the work area

 • Remove all dirty utensils, pans, and equipment used in production, transportation, and food displays and deliver them to the assigned dishwashing area

 • Follow proper procedures in cleaning the production, storage, and service area of workstations at the end of each shift including preparation, storage and transportation equipment, service counters, and sneeze guards

 • Ensure that appropriate service equipment such as plates, silverware, glassware, display ware, service utensils, transportation, and storage equipment is assembled for the work area at the beginning and completion of each shift and before any catered event service starts

 • Remove trash from counters and floor areas of food production and storage areas throughout the shift

 • Launder, sort, fold, and store towels for use in the operation

 • Clean and sanitize tables and chairs in guest seating areas

 • Clean and replenish salt and pepper shakers, condiments, and napkin dispensers

 • Ensure that marketing materials, i.e. table tents, in the guest seating areas, are clean and appropriately displayed

15%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

TIPS California Responsible Beverage Server (RBS) Certification

Required

Ability to sufficiently communicate in written and verbal English to receive work assignments and share information with supervisors and colleagues

Required

Skill in interacting effectively with guests, team members, and managers in a high-volume, public setting using positive body language, direct eye contact, active listening, and friendly and professional demeanor

Required

Ability to work cooperatively as a part of a team 

Required

Ability to work efficiently in a fast-paced environment with a fluctuating workload

Required

Ability to read, write, and perform basic calculations necessary to understand recipes, measurements, and portion sizes

Required

Ability to comply with safety and sanitation standards and procedures for food storage, production, and service

Required

Ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Ability to remain calm in the face of adversity, such as customer dissatisfaction

Required

Demonstrated ability to prepare beverages and complete single-step food preparation tasks such as slicing bread and arranging food items on a buffet table

Required

Ability to maintain regular, punctual attendance

Required

Working knowledge of alcoholic beverages, including beer, wine, and spirits

Required

Working knowledge of basic culinary techniques, terminology, and practices

Preferred

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Must be available to work varying schedules, including evenings, weekends, holidays, and overtime based on departmental needs

Required

Drive University vehicles, such as electric carts and vans

Required

Must be at least 21 years of age or older

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Various locations

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

X

Other Physical Requirements

If "Physical requirements other" was selected above, please explain (e.g., ability to differentiate color):

Lift trays above shoulder height

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.