Banquet Server

POSITION DESCRIPTION TITLE: Banquet Server LAST UPDATED: May 23, 2024 DIVISION: Guest Services DEPARTMENT: Food and Beverage REPORTS TO: Assistant Banquet Manager FLSA STATUS: Non-Exempt COMP LEVEL: 1 ________________________________________________________________ Summary:  The Banquet Server sets up and tears down banquet rooms throughout their shift and serves beverages and food for multiple events at one time. Events could be scheduled in advance or day-to-day. The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description. Essential Job Functions: Prepares banquet rooms by setting up tables and chairs during a full shift, placing linen and tableware, and setting up buffet lines when required. Tears-down room set up at the conclusion of the event by removing chairs, tables, and related items and returning to the storage area. Set up event bars, take drink orders, pour, and serve alcoholic beverages, check for proper identification, and accept payment and make change. May present bill to guests and ring up sales. Delivers food and/or beverages to guests that meet or exceed service standards. Clears dirty dishes from tables, and cleans food and debris from tables, chairs, floors, and other areas. Serves and refills beverages, pre-busses and maintains cleanliness, and responds to guest requests. Busses tables and other serving areas. Cross-training in other F&B positions and fills in where needed. Spirit Mountain Standards: Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision. Learns, comprehends, and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements. Follows all Corporate and departmental safety policies and procedures. Required Knowledge of: Principles, practices, and processes of food and beverage preparation and delivery. Principles, practices, and processes of safe food handling. Responsible alcohol service as outlined in OCLC’s alcohol service training. Required Skill in: Serving food and beverages in a banquet or buffet environment. Recognizing and correcting situations that are unhealthy or may lead to poor guest service. Monitoring and providing guest service. Communicating both orally and in writing. Establishing and maintaining effective working relationships with others. Must have the ability to read the room and be able to determine the levels of intoxication. Education, Experience, Licenses, Registrations, and Certifications: High School Diploma or equivalent, and six (6) months of food and beverage work experience, or equivalent combination of education, training, and experience. Low-security gaming license issued by the Grand Ronde Gaming Commission. State of Oregon Food Handler’s Certificate. State of Oregon Liquor Control Commission Server’s Permit. Must be at least 21 years of age. Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of or receive, certain health vaccinations. Environmental Factors and Conditions/Physical Requirements: Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes, or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals. Subject to high levels of noise. Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds and the ability to push and pull up to 400 pounds with assistance, Work is subject to frequent use of hands and arms to finger, handle, feel, and reach. Equipment and Tools Utilized: Equipment utilized includes box knife, cardboard crusher, and tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, soft drink machines, bar guns, push carts, tables, chairs, trays, bus tubs, utensils, serving plates, telephone, audio/video equipment, and two-way radio. The above statements are intended to describe the major duties and responsibilities performed by this position and the employee acknowledges receipt of the job description.