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DOT Code: 310.137-022

Industry: hotel & rest.

Supervises and coordinates activities of kitchen and dining-room workers during banquets to ensure that food is served promptly: Consults with Manager, Catering (hotel & rest.) or Executive Chef (hotel & rest.) on such items as serving arrangements and additional employees and equipment needed. Hires and supervises temporary banquet employees. Requisitions table linen, china, glassware, and silverware. Orders preparation of salads and coffee. Observes food being served to ensure that food is correctly garnished and arranged on plates.

GOE: 09.05.02 STRENGTH: L GED: R4 M3 L4 SVP: 7 DLU: 77