Utilize 44 Canteen standards and procedures in the preparation of foods and the maintenance of B.O.H. equipment, inventories and areas for restaurant, banquet and catering Operations.

Greet and seat customers, service and bus staff interaction, oversight of reservations and turn times, general restaurant maintenance.

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties