BANQUET SERVER                                                                                JOB DESCRIPTION

DEPARTMENT:      Banquets                                                    

REPORTS TO:        Banquet Manager          

STATUS:                 Non-exempt                                               

The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

Education & Experience: 

·         High School diploma or equivalent and/or experience in hotel or a related field preferred.

Physical requirements:

·         Flexible and long hours sometimes required.

·         Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

·         Ability to stand during entire shift.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Hotel Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Hotel Group Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

·       Maintain a warm and friendly demeanor at all times.

Fundamental Requirements

·         Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.

·         Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.

·         Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.

·         Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.

·         Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.

·         Set all tables according to hotel standards.

·         Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.

·         Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.

·         Prepare room according to BEO and the various meal functions.

·         Follow all money handling procedures when serving the guest.

·         Know and use “suggestive selling” techniques.

·         Know the menu items for each function served and able to give accurate descriptions.

·         Ensure overall guest satisfaction.