Waiter (Banquets) NA-01
United States Army Installation Management Command
FreshPosted Feb 6
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Posted: February 5, 2026 (2 days ago)
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Waiter (Banquets) NA-01
United States Army Installation Management Command
Department of the Army
Job Description
Summary
This entry-level job involves working as a waiter at banquets on a military base in Georgia, where you'll set up tables, serve food and drinks to guests, and clean up afterward under close supervision.
It's ideal for someone reliable and physically fit who can handle standing and moving around for long shifts, even without any prior experience.
No special training is needed, just the ability to follow basic instructions and meet the age requirement for serving alcohol.
Key Requirements
- At least 18 years old to serve alcoholic beverages
- No prior training or work experience required
- Ability to follow simple oral and written instructions
- Physically able to stand, stoop, bend, walk, and lift up to 40 pounds for long periods
- Good hearing to understand conversational voice
- Available to work under close supervision in a banquet setting
Full Job Description
This position is located within the Fort Gordon Business Operations Division.
Note: If claiming Current/Former NAF or APF Employee preference, you are required to submit a copy of your personnel action (DA Form 3434 or SF-50) with your supporting documents to be eligible for this preference.
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.
A qualified candidate must possess the following: 1. Must meet the state/local age requirement for the serving of alcoholic beverages, (18 years old). 2. No prior training or work experience required.
3. Must be able to follow simple oral and/or written instructions. Physical Requirements: 1. Must be physically able to stand, stoop, bend, walk and do moderate lifting for long periods of time. 2.
Must be able to hear the conversational voice. Major Duties:
- Works under close supervision of the banquet supervisor or leader who provides specific instruction for task to be performed.
- This position is basically waiter work, with fewer procedure requirements than those involved in positions in restaurant, café or bar operations.
- Performs routine duties of servicing banquets either by providing for set menu banquets or taking individual orders.
- Involved in setting up and breaking down banquet settings and replenishing beverages.
- Stands, walks, and stoops and stretches, usually for long period of time, handling food and beverage trays and food containers, seldom weighing more than 40 pounds.
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