Banquet Server
1 month ago
SUMMARY: The Banquet Server is responsible for service of all banquets and banquet related food and beverage operations. S/he must follow the required procedures for handling, cleaning, disposing of food and beverages. The Banquet Server will assist in maintaining the resort standards.
ESSENTIAL JOB FUNCTIONS:
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of service requirements for assigned function:
Pre-function sidework.
Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
Particular characteristics/description of wines/champagne ordered.
Prices for specified bar selections on cash bars.
Station assignment and table set-up.
Group name, type of function and expected attendance.
Scheduled hours of service.
Special requests/arrangements.
Order of service, traffic flow in room.
VIPs
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of P.O.S. and manual systems.
Complete pre-function sidework:
Check quality and amount of all stock and supplies using checklist.
Requisition all necessary supplies and transport from Storeroom to service area.
Fold napkins, set linen/skirting on tables.
Set tables according to service standards.
Set up all condiments (butter, jellies, cream, juices) and beverages (non-alcoholic).
Ensure a sufficient supply of all silverware, glassware and chinaware for service.
Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor.
Check cleanliness and condition of assigned station and service areas; rectify any inefficiency. Set up side station as assigned by Supervisor.
Greet guests as they arrive and assist them with seating at tables.
Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements.
Record order of guest following departmental service procedures.
Input order into system; legibly document orders when system is down or collect tickets as specified.
Retrieve alcoholic beverage items from bar and serve to guest.
Open and serve wine/champagne bottles.
Make all varieties of coffee.
Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements.
Clear each course following procedures.
Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
Complete closing side duties:
Breakdown all goods as specified.
Clean all equipment as assigned.
Restock items for next service.
Properly store all reusable goods.
Remove all dirty linen and transport to Laundry.
Marry and stock all condiments.
Secure storage areas.
Associate is held accountable for all duties of this job and other duties as assigned.
EXPERIENCE & EDUCATION:
At least one year customer service experience required
At least six months food & beverage experience required
Banquet or catering experience preferred
Prior banquets experience preferred
High school diploma or equivalent
JOB REQUIRMENTS:
Must be a United States citizen or possess a valid work permit
Must be able to read, write and speak English
Must be able to work well under pressure
Must be able to accurately follow instructions, both verbally and written
Must be highly detailed orientated
Must be able to work in a fast paced environment
Must have excellent listening skills
Must possesses excellent communication skills
Must be professional in appearance and demeanor
Must always ensure a teamwork environment
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must have the ability to deal effectively and interact well with the guests and associates
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Must be knowledgeable and familiar with food and beverage industry
Must have a passion for creating an exceptional experience for all guests
WORKING CONDITIONS:
Must be able to work in a variety of weather conditions (rain, wind, sun, heat);
Must be able to work indoors or outside;
Must be able to stand on feet and walk throughout the day,
Must be able to frequently lift and carry up to 50 lbs;
Must be able to bend, squat, push, pull frequently;
Must be able to climb stairs and walk on uneven surfaces on an occasional basis;
Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, squeezing, overhead reaching occasionally
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description in no way states or implies that these are the only duties to be performed by this employee. He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor
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