To work with the Director Kitchen and whole kitchen team, directors and other club staff and volunteers to ensure a friendly and smooth-running club

To ensure all tables to be used for that evenings dining are ready for the first patrons to dine at the appointed time by -

• Checking the booking register to ascertain the rooms required configuration of tables to match the size of groups booked
• Move tables and chairs to the required configuration for that dining service
• Write table numbers on the booking sheet to be used by the Maître d’ during dining service
• Ensure tables and chairs are clean and if not clean as necessary
• Put the cloths and butchers’ paper on the tables
• Ensure cutlery is clean
• Place the cutlery in the cutlery napkin holders
• Set the tables as required
• Put table numbers on tables
• Put the cutlery napkin holders containing cutlery on the tables
• Put candles on the table and ensure they are in good working order
• Place the menus on the table, ensuring they have been sanitized and are clean