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Key Responsibilities and Required Skills for Catering Server

💰 $15 - $22 / hour

HospitalityFood ServiceEvents

🎯 Role Definition

The Catering Server (also known as Banquet Server or Event Server) is a front-line hospitality professional responsible for delivering timely, professional food and beverage service at off-site or on-site catered events such as weddings, corporate functions, private parties, and large banquets. This role focuses on guest satisfaction, safe food handling, adherence to event timelines, precise plating and presentation, and seamless coordination with kitchen, bar, and event management teams. Strong communication, physical stamina, flexibility for nights/weekends/holidays, and a customer-first attitude are essential.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Kitchen/line cook, dishwasher, or food runner transitioning to floor service
  • Retail or customer service associate with strong guest interaction experience
  • Barback or bartender assistant moving into event service roles

Advancement To:

  • Lead Server / Head Server
  • Banquet Captain / Floor Supervisor
  • Event Supervisor or Catering Coordinator
  • Assistant/Event Manager or Food & Beverage Manager

Lateral Moves:

  • Bartender
  • Host/Hostess or Front-of-House Supervisor
  • Food & Beverage Attendant

Core Responsibilities

Primary Functions

  • Greet guests warmly and professionally upon arrival at the event, confirm seating assignments, and communicate any special guest needs or dietary restrictions to the kitchen and event manager.
  • Execute plated service for multi-course meals, following precise timing and presentation standards, clearing and resetting place settings between courses, and ensuring uniform portion sizes.
  • Set up and execute buffet service, including food presentation, replenishing hot and cold trays, labeling items for allergens, and maintaining temperature and sanitation standards throughout the event.
  • Deliver tray service for hors d’oeuvres and passed items, balancing trays efficiently, timing passes with event flow, and ensuring items reach guests hot and attractive.
  • Operate point-of-sale (POS) systems and process guest payments or bar tabs when required, including accurate cash handling and closing out checks per company policy.
  • Serve alcoholic beverages in accordance with local laws and company policies—check IDs, refuse service when appropriate, and monitor guest consumption to ensure safety.
  • Assist with pre-event setup tasks: laying linens, polishing flatware and glassware, arranging centerpieces, placing place cards, and verifying table counts against event orders.
  • Conduct pre-event briefings and line-ups with the catering team to review event timelines, menu items, VIPs, special requests, and assigned stations.
  • Maintain constant communication with chefs, banquet captains, and bar staff to coordinate timing of courses, special dietary accommodations, and any last-minute menu changes.
  • Clear tables promptly and efficiently during service while minimizing interruption to guests, bussing dishes to the dishwashing area, and preparing tables for subsequent courses or new guests.
  • Provide attentive guest service throughout the event: respond to questions about menu items, make suggestions when appropriate, and handle minor complaints with professionalism and escalation when necessary.
  • Monitor food safety and sanitation standards on the floor—wear gloves when required, avoid cross-contamination, and follow temperature control guidelines for hot and cold foods.
  • Assist with loading and unloading catering supplies and equipment from trucks or service areas, including consistent use of safe lifting techniques and teamwork for heavy items.
  • Execute event teardown and breakdown: remove linens, pack service ware and glassware, clean and stack chairs/tables, and restore the venue to agreed post-event condition.
  • Keep an accurate count of inventory used (napkins, condiments, disposable ware) and communicate replenishment needs to the event lead or inventory manager.
  • Support setup of beverage stations and coordinate with bar staff to ensure adequate supplies, garnishes, ice, and glassware throughout the event.
  • Follow provided seating charts and place cards precisely during seatings, coordinate with the host for last-minute seating changes, and assist with escorting guests when required.
  • Enforce venue policies and health codes (e.g., no outside alcohol, restricted areas) while maintaining a courteous guest experience.
  • Track and record guest dietary restrictions and allergen requests during service and confirm compliance with kitchen preparation to prevent incidents.
  • Participate in post-event debriefs to provide feedback on service flow, guest issues, inventory losses, and recommendations for future events.
  • Maintain professional appearance and uniform standards at all times, ensuring name tags, attire, and grooming meet company requirements.
  • Train and mentor new catering staff when assigned, demonstrating setup procedures, service standards, and safety protocols.

Secondary Functions

  • Assist in basic inventory counts, restocking service carts, and preparing supply lists for upcoming events to streamline setup workflows.
  • Support ad-hoc tasks such as buffet replenishment schedules, signage placement, or running small errands between the kitchen and event spaces.
  • Contribute to continuous improvement by reporting equipment issues, supply shortages, or common guest feedback to the catering manager.
  • Help coordinate vendor arrivals and deliveries on-site and communicate logistics changes to the event’s point of contact.
  • Collaborate with the team to stage catering trucks and organize service stations for efficient ingress/egress at multi-venue events.
  • Participate in cross-training for bar support, banquet setup, and guest check-in to maintain staffing flexibility during peak season.
  • Follow company policies to track lost and found items, guest property claims, and incident reporting as needed.
  • Assist in maintaining compliance documentation for ServSafe, alcohol training, and any local licensing as requested by management.
  • Support marketing or client relations with occasional site tours, menu tastings, or on-site client walkthroughs when staff is available.
  • Help implement sustainability initiatives such as separating recyclables, minimizing food waste, and returning reusable service ware to the kitchen.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficient in common POS systems and mobile payment devices used at off-site events (e.g., Toast, Square, Aloha).
  • Food safety knowledge and certification (ServSafe Food Handler or equivalent) and adherence to HACCP principles.
  • Alcohol service certification where applicable (TABC, RSA, Smart Serve, or local equivalent) and strong ID-checking practices.
  • Proven experience with plated, family-style, and buffet service formats including timing, portion control, and line organization.
  • Competence in tray carrying, balancing multiple plates, and executing passed service safely in crowded environments.
  • Basic cash handling and transaction reconciliation skills for event settlements.
  • Ability to read and interpret banquet event orders (BEOs), seating charts, and event timelines to deliver according to plan.
  • Familiarity with standard table settings, silverware sequencing, glassware types, and plating/presentation standards.
  • Ability to perform light maintenance of service equipment and troubleshoot common service issues under time pressure.
  • Physical capability to lift up to 50 lbs regularly, stand for extended periods, bend, and work in variable temperature conditions.

Soft Skills

  • Exceptional customer service orientation with a polite, friendly, and guest-first demeanor.
  • Clear verbal communication skills to coordinate with kitchen staff, bartenders, and event leads.
  • Strong teamwork and collaborative spirit; able to follow direction and support colleagues during high-volume service.
  • Excellent time management and the ability to prioritize multiple tasks during fast-paced events.
  • High attention to detail for presentation, timing, and accuracy when handling orders and special requests.
  • Professionalism under pressure and skilled at de-escalating guest complaints or conflicts calmly.
  • Flexibility and adaptability for shifting timelines, last-minute menu changes, and varying event sizes.
  • Reliability and punctuality, with an emphasis on consistent attendance for scheduled events (nights/weekends/holidays).
  • Initiative and problem-solving—anticipates needs and takes action without constant supervision.
  • Strong personal presentation and adherence to uniform and grooming standards.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED preferred; employer-approved equivalent experience accepted.

Preferred Education:

  • Coursework or certificate in Hospitality Management, Culinary Arts, or Event Services is a plus.
  • ServSafe or equivalent food safety training preferred.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Event Management
  • Food Service Operations

Experience Requirements

Typical Experience Range:

  • 0–3 years of hands-on experience in catering, banquet, restaurant, or event service roles.

Preferred:

  • 1–2+ years of catering or banquet service experience, including plated service, buffet operations, and working POS systems.
  • Prior experience working evenings, weekends, and large-scale events (weddings, corporate functions, trade shows).

Additional requirements often requested by employers include valid work authorization, reliable transportation for off-site event travel, and the ability to pass a pre-employment background check or health screening when applicable.

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