Position Summary

Reports To: Catering Manager/Event Coordinator

Department: Catering/Banquet Services

Position Title: Catering/Banquet Server

The Catering Server is responsible for providing efficient and courteous food and beverage service to guests at catering events. This role involves setting up event spaces, serving food and ensuring that guests have a pleasant experience. Catering Servers must maintain a

high level of professionalism and be able to work in a fast-paced environment.

Key Responsibilities

Event Setup: Assist in the setup and breakdown of event spaces, including arranging tables, chairs, linens, silverware, and glassware.
Food and Beverage Service: Serve food and beverages to guests according to event specifications and standards. This includes passing hors d'oeuvres, serving plated meals, and refilling drinks.
Guest Interaction: Greet guests warmly and provide excellent customer service. Address guest needs and requests promptly and professionally.
Cleanliness and Maintenance: Maintain a clean and organized work area. Ensure that all serving stations are stocked and tidy.
Compliance: Follow health and safety regulations, including proper food handling and sanitation procedures.
Coordination: Work closely with the kitchen and event staff to ensure smooth service.
Problem-Solving: Handle any issues or complaints from guests in a professional manner. Escalate any significant concerns to the Catering Manager.
Other Duties: Perform additional tasks as assigned by the Catering Manager or Event Coordinator.

Qualifications

Experience: Previous experience in catering, banquet service, or a related field is preferred but not required.
Skills: Excellent customer service skills, strong communication abilities, and the ability to work well in a team.
Physical Requirements: Ability to stand and walk for extended periods, lift and carry heavy items (up to 50 pounds), and perform physical tasks related to event setup and breakdown.
Personal Attributes: Professional appearance, punctuality, reliability, and a positive attitude.
Availability: Flexibility to work various shifts, including evenings, weekends, and holidays.

Working Conditions

Environment: Fast-paced, with frequent interactions with guests and team members.
May involve working both indoors and outdoors.
Hours: Variable hours depending on event schedules. Must be able to work flexible hours, including late nights and early mornings.
Benefits

Benefits

Compensation: Competitive hourly wage with opportunities for tips.
Training: On-the-job training provided.
Opportunities for Advancement: Potential for growth within the catering or hospitality industry.

Compensation: $18.00 per hour

Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with four locations in Centennial (the original location), Littleton, Highlands Ranch, and Parker, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.

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