Banquet Server

• Gather supplies and set up the banquet room as described in the Banquet Event Order and as instructed by Banquet Captain to include linen, service ware, and glassware.
• Attend stand-up meetings before events to learn function particulars, including guest and hotel expectations.
• Greet guests and respond to requests in a friendly and courteous manner.
• Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency throughout the banquet.   
• Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
• Replenish beverages as necessary, and check with guests for overall satisfaction.
• Once the banquet is complete, clear and, if necessary, reset banquet rooms according to the supervisor's specifications to ensure the readiness of the room for the following function.
• Line out supplies as directed for future functions as needed.
• Perform all assigned side work including replenishing condiments and restocking banquet shelves with supplies.
• Perform general cleaning tasks using standard hotel cleaning products, as assigned to adhere to health standards.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to supervisor.
• Reports accidents, injuries, near-misses, property damage, or loss to supervisor.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by the supervisor/manager.
• Assists other Banquet Personnel when need.

 KNOWLEDGE, SKILLS & ABILITIES

 Knowledge of all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

• Hold a current Food Handler Card
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings and service ware.
• Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Ability to operate beverage equipment, e.g., coffee maker.

  PHYSICAL DEMANDS

 Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.   

• Lifting Thirty (30) pounds maximum.
• Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.