Banquet Server

SUMMARY

Banquet Servers will work in conjunction with the Banquet Set Up Team and Kitchen Staff to provide a prompt and accurate food service during an assigned banquet event while providing a level of hospitality that exceeds guest expectations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Work in a team environment to provide a level of hospitality and service that exceeds guest expectations.
• Collaborate with kitchen staff to ensure meals are delivered to the correct recipients in a prompt and accurate manner following all safety guidelines, with special consideration to guest requests.
• Exhibit a high level of professionalism, hospitality and confidence when making contact with guests.
• Communicate with Banquet Lead Captain and Banquet Set Up Supervisor to guarantee a successful function, including resolution of guest complaints.
• Maintain a positive, professional and respectful attitude toward guests, coworkers and management.
• Follow outlined procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) replenish supplies and communicate inventory in a timely and efficient manner, and (3) minimize misuse and breakage of china, glassware, linen and supplies and to ensure that no re-usable goods are wasted.
• Prepare work area prior to guest arrival, including rolling silverware, plating table and stocking service / beverage stations with coffee, water, ice, napkins, straws and garnishes as needed.
• Deliver food and beverages to guests in their service area as well as other areas as needed.
• Observe and follow up with guests to ensure satisfaction with food and service during banquet event.
• Anticipate / react to guest needs, answer questions and provide suggestions to event attendees.
• Manicure tables by clearing plates, glassware etc. and maintain a neat “front of the house†service area.
• Empty trash and place dirty dishes in appropriate areas.
• Adhere to all department specific and company standards, policies, procedures and safety rules at all times.
• Demonstrate compliance with all alcohol service laws, as well as company policies and procedures with regard to alcohol service, including carding all guests under age 40.
• Knowledge and use of proper sanitation procedures to clean banquet equipment and facilities, including restrooms.
• All other duties as assigned.