Banquet Server

POSITION PURPOSE
Responsible for prepping and serving guests during banquet functions in accordance with hotel standards of food and beverage quality, presentation, sanitation and warm hospitality.

Essential Functions

• Understands and abides by all safety protocols.
• Willingly embrace last-minute changes in direction and unexpected changes in operational plan.
• Performs other duties as assigned.
• Maintains positive guests’ relations at all times.
• 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 is able to 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.
• Assist Captain or Manager in setting up buffet and other special food services tables/stations.
• Assist the Captain or Manager in breaking down buffet or other special food service tables and equipment.
• Set-ups, 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.
• Follows cash and guest check procedures at all times.
• Return 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.
• Assists steward in keeping Banquet back hall, linen rack and storage areas neat, clean and organized.
• Learns and applies all procedures of proper service.
• Assist 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 also known as TIPS
• 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.
• Assist the set-up staff if necessary.
• Employees are responsible for knowing and abiding by all Company, hotel, and departmental policies and procedures.

SKILLS AND ABILITIES
Education/Experience: Any combination of education, training or experience that provides the required knowledge, skills, and abilities.
Certificates & Licenses: Responsible Alcohol Beverage Service Certification required. Food Handlers Certification (If applicable).