General Summary: To provide all guests with superior hospitality through food and beverage knowledge while upholding the policies and principles of the Audubon Nature Institute.

To deliver on the Audubon mission, the catering worker will:

Provide a guest experience of outstanding quality

Catering worker

• Report to work in a complete uniform according to Catering Department policy
• Smile, make eye contact and speak clearly
• Insure that you are always anticipating the guests’ needs

Passer/ Server

• Help with complete set-up and break down of stations and food prep areas
• Identify food or beverage by name noting any allergens
• Be sure to have proper equipment to be successful (ie napkins, serving utensil, trash receptacles)

Passer

• Use multiple entrances from the kitchen to ensure that you are reaching all guests
• Always be moving to the guests, not stationary with the guest coming to you

Busser

• Buss all used items on all surfaces in your assigned area
• When your assigned area is clear, help maintain other areas of the venue
• Be sure that you are always moving on the floor, guest perception is key

Ambassador

• Be at post 20 minutes before event start time
• Obtain a counter for accurate guest count
• Help field guests’ questions with event names and directions

Weave quality entertainment through the guest experience

Catering Worker

• Relay stories and points of interest to the guests regarding our museums and animals

Server

• Offer excellent service throughout the event, ensuring you are putting your best foot forward for the guests; always remain attentive to guests needs
• Strike up a conversation with our guests; if you are waiting for a food runner or an item to cook, use this opportunity to engage the guests and enhance their experience

Operate a financially self-sufficient collection of museums and parks.

Catering Worker

• Be conscientious of breakage costs and prevention
• Make sure silverware returns to the kitchen, and not in the trash
• Do your part to help with food and beverage costs, and waste, by being mindful of portions and not removing items before guests have finished

To deliver on the Audubon service promise, the catering worker will:

Welcome

• Make eye contact with every customer encounter, smile at every person, offer friendly phrases and greetings.
• Wear identification badge.
• Walk individual to destination instead of pointing; offer assistance to people who look confused.
• Assume ownership of potential safety hazards (wipe-up spill, pick up trash). Always have the camera-ready look.

Share

• Maintain positive attitude, pleasant tone of voice (remember it is not what you say, but how you say it).
• Coach coworkers on service expectations.
• Utilize the power of teamwork to give excellent service.
• Know when to involve management.

Inspire

• Know the answers to questions or seek out the answers.
• Utilize proper phone etiquette (answer phone within three rings, smile before answering call, ask for permission and wait for response before placing caller on hold).
• Ensure work area is free of food, drink, socialization, and personal business.
• Follow Dress Code Policy on clothing and grooming.
• Keep unpleasant concerns behind closed doors (vent backstage).

Supervision: NA

Experience:

Prior hospitality, or banquet, experience preferred but not required

Education:

1. High school diploma or GED equivalent

Machinery/Tools/Equipment Requirements: Must have the ability to use mobile devices, computer and phone

Physical Requirements:

1. Active Work: exerting up to 25 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects, including the human body. May involve sittingsome of the time, but will involve walking or standing for lengthy periods of time.

2. Sitting or standing, bending, stooping, and the ability to carry items weighing up to 25 pounds.

3. Constant adequate range of motion and mobility required.

4. Regular near acuity with clarity of vision at 20 inches or less required.

5. Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.

6. Regular talking and the ability to express and exchange ideas by means of language expected.

7. Regular hearing and the ability to perceive the nature of sounds.

8. Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

1. Working long hours between breaks or meals required.

2. Ability to work under and handle stress in an appropriate manner required.

3. May be exposed to high, medium, or low noise intensity.

4. Constant contact with co-workers required.

5. Affinity for animals preferred.

6. Exposure to fluctuations in temperatures may be required.

7. Exposure to outdoor conditions may be required.