Banquet steward/stewardess vs assistant manager/server

Differences between banquet steward/stewardess and assistant manager/server duties and responsibilities

Banquet steward/stewardess example responsibilities.

• Manage department service standards, POS system, schedules and labor / beverage costs.
• Wash dishes, glasses, flatware, cooking tools, equipment, counters and tables.
• Assist the culinary staff with prep work.
• Assist other areas within the hotel such as, purchasing, and culinary.
• Supervise kitchen employees to ensure the cleanliness of equipment and proper storing of equipment.
• Prepare liquor requisitions and distribution to bars maintaining inventory controls.
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Assistant manager/server example responsibilities.

• Manage restaurant while serving or bartending.
• Maintain establishment's budget by managing employee attendance and monitoring quality and inventory control with a POS system.
• Train new servers, ensure overall guest satisfaction, make sure the restaurant run smoothly, troubleshoot POS system, open/close ,
• Perform a variety of tasks including bartending and banquet hosting.
• Assist with the training of other servers in the usage of micros and serving equipment.
• Have taken over scheduling the server staff and have trained and work in multiple FOH and BOH positions.
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