Banquet Server

Overview

The Banquet Server is responsible for preparing for and serving guests during banquet functions in accordance with hotel standards of food and beverage quality, presentation, sanitation, and warm hospitality.

Key Duties & Responsibilities

• Reviews and understands the Banquet Event Order (BEO); completes setup according to the BEO.
• Sets tables in assigned area (or checks to see that they have been set) correctly and uniformly, using clean, pressed linen (without rips, stains or tears); clean unspotted silverware; clean china with no chips or cracks; clean, unspotted glassware.
• Properly clean and fill table complements (salt and pepper, sugar, breadbaskets, etc.).
• Learns the menu for each function served and can explain the major ingredients and preparation methods for each item to be served.
• Is standing in assigned station at least 15 minutes prior to function start time.
• Acknowledges and responds to all guests’ requests, advising supervisor if necessary.
• Keeps station neat and clean during service.
• Continuously patrols assigned station, refilling all drinks, removing service items and condiments per established policies and procedures.
• Ensures guest has everything they need.
• Use proper in-room clearing and aisle tray break down procedures.
• Returns all reusable table complements and condiments to be cleaned and refilled.
• Aid Captain or Manager in setting up buffet and other special food services tables/stations.
• Aid Captain or Manager in breaking down buffet or other special food service tables and equipment.
• Sets-up, serves and/or breaks down coffee breaks, receptions, other special functions, as assigned, following standard policies and procedures.
• Sets-up, tends and breaks down banquet bars, as assigned, according to standard policies and procedures.
• Always follows cash and guest check procedures.
• Returns all excess food to the kitchen following all sanitation guidelines.
• No food or beverage is to be consumed by associates without prior approval from the Chef on duty.
• Complete any assigned side work, such as refilling condiments, shaking and sorting linen, hanging/storing drapes, cleaning/storing serving equipment and/or props, etc.
• Aids steward in keeping Banquet back hall, linen rack and storage areas neat, clean and organized.
• Learns and applies all procedures of proper service.
• Aids co-workers whenever needed.
• Remain up to date with hotel events and guests, as they affect the areas of responsibility.
• Maintains responsible alcohol service certification.
• Mixes and serves alcoholic and nonalcoholic drinks, to patrons during banquet events.
• Coffee Break Duties:
• Sets up, services, breaks down and cleans all break areas and coffee break carts.
• Presents each break attractively and completely; keeps each break clean throughout the day.
• Presents all breaks within the time parameters outlined on the BEO.
• Prepare all beverages correctly and according to conference center standards.
• Secure all beverage coolers and lockable storage at each shift’s end.
• Aid set-up staff if necessary.

  Requirements

  • Must be available for at least two to three shifts per week.
  • Must be friendly and detail oriented.

  Benefits

  • 401k with company matching
  • Hotel travel discounts
  • Holiday

  Pay

  The starting wage for this position is $16.00 - $18.00 per hour.

  Schedule

  Flexible schedule.