Banquet Server

POSITION SUMMARY:

If a station in the dining room is a symphony, the server is its conductor. Servers are responsible for leading and maintaining the communication between the entire service team, while also being the primary presence at the table. Servers must be able to delegate and prioritize quickly and constantly. Servers take control and ownership of every guest’s experience. Servers have a high degree of emotional intelligence and deliver thoughtful, empathy-driven service as a result of this. They have a strong, confident presence at the table that is derived from their comprehensive food, wine and spirits knowledge.

RESPONSIBILITIES:

· Read BEO and know how to complete a set-up.

· · Set tables in assigned area correctly and uniformly.

· · Keep station neat and clean while servicing guest per established policies and procedures.

· · Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.

· · Assist Banquet Captains in setting up/breaking down buffet or other special food service tables and equipment.

· · Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

· · Follow all guest check and money-handling procedures when serving a-la-carte and beverage orders.

· · Complete assigned side work. - Extend and total the check double-check for accuracy and have host sign it.

· Responds graciously to guest service issues and reports the situation to Restaurant Management.

· Conduct oneself in a professional manner with the awareness that all actions and communications are within guests’ view.

· Maintains a sincere, positive, pleasant and enthusiastic attitude provides our customers with the highest quality care and service.

· Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

· Ability to think and communicate clearly in high pressure situations.

· Ability to move quickly and gracefully throughout the dining room.

· Demonstrate basic math skills with excellent reading, writing and verbal communication skills.

· Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.

· Ability to confidently make food and beverage pairing recommendations.

· Ability to execute professional wine service.

· Knowledgeable of pre-check register operation.

· Knowledgeable of computer operations and ordering procedures.

· Knowledgeable of basic sanitation.

· Ability to effectively communicate effectively with customers, co-workers and supervisors.

· Ability to maintain excellent attendance and punctuality.

EXPERIENCE:

· Previous bartending, serving and/or customer service experience.

PHYSICAL DEMANDS

· Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level

· Abe able to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.