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Banquet Server
1 month ago
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- JOB TITLE: BANQUET SERVER
DEPARTMENT: CATERING
REPORTS TO: BANQUET MANAGER
PURPOSE AND PERFORMANCE GOALS
Provide quality, value-added professional service in the culinary department to enable the banquet department to
exceed brand standards for food service, guest helpfulness, and guest friendliness.
ESSENTIAL DUTIES AND RESPONSIBILITIES
To enhance our guests with good, prompt and courteous foodservice, and by providing and enjoyable function from
start to finish. Essential duties and responsibilities include the following (other duties may be assigned):
Set up--
- Ensures proper placement of china, glassware and silverware on tables.
- Ensures proper placement of chaffers, condiments, heat lamps, utensils, etc. on buffet tables.
- Decorates buffets utilizing height, fluff, props, and flower arrangements.
- Prepares dressing, creamer, butter, rolls, salt, pepper, coffee & tea.
- Polishes silverware and folds napkins.
Service--
- Stands at attention 15 minutes prior of doors opening for a function.
- Meets and greets guests as they are seated.
- Helps guests with their napkin and seating.
- Informs guest of the courses that will be served.
- Serves and covers all beverage needs, serves and clears food.
- Loads trays with entrees.
- Lifts and carries trays, at shoulder height, into room and places at station.
- Clears each course to stations and serves the next.
- Exceeds guest expectations, with proper attitude and prompt service.
- Thanks guests after functions.
Clean Up--
- Puts all items of service on trays for removal, carries trays out.
- Clears all linen - dirty linen is put into bags and then transferred to laundry carts.
SUPERVISORY RESPONSIBILITIES - Not applicable
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
High school diploma or GED. 6 months serving experience.
LANGUAGE SKILLS
Must be able to communicate clearly with guests, customers, supervisors and fellow employees.
MATHEMATICAL SKILLS - Not applicable
REASONING ABILITY
Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must be able to
use appropriate judgments as it pertains to supervisory duties.
PHYSICAL DEMANDS
Practice written safety standards and rules at all times. The physical demands described here are representative of
those that must be met by an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to lift/push/pull 50 pounds. Required to walk, stand, bend, crouch, kneel, and reach.
**Job Type**: Part-time
Pay: $12.00 per hour
Expected hours: 6 - 24 per week
**Benefits**:
- Flexible schedule
Shift:
- Evening shift
Weekly day range:
- Weekends as needed
Work Location: In person
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