Banquet Server

Description

The Guest Experience
Our mission is simple: to ensure that every guest at a Clarion Inn Hotel is absolutely delighted with their experience in any of our Foot & Beverage outlets or catering facilities.

The spirit of hospitality is reinforced by friendly and helpful associates that make a lasting impression and treat guests like they are visiting their “home away from home”.

Mission
Banquet and meetings service will bring The Guest Experience to life for all banquet, catering and meeting events. This is accomplished by exceeding performance expectations within the five major areas of responsibilities: service, technical proficiency, teamwork, safety & emergencies, and appearance.

Service

• Conveys a friendly attitude by greeting guests with a warm smile and eye contact.
• Demonstrates Clarion hospitality by treating their guests with respect.
• Refers to all customers as guests.
• Is able to “read” guests’ body language and other mood indicators and can adjust their style of service to meet the needs of their guests.

Technical Proficiency

• Is able to deliver Clarion meeting and banquet service sequence standards 1090% of the time.
• Is able to deliver Clarion meeting and banquet timings 100% of the time.
• Can provide all service standards whether scheduled as a meeting and banquet server or meeting and banquet bartender.
• Is certified as required by local beverage alcohol regulations and/or the hotel’s prescribed alcohol awareness & service training program for the safe service of beverage alcohol.
• Is fluent with each function room style and understands the requirements of each meeting set-up.
• Is able to adjust their service style to meet the needs of a wide range of meetings and banquets and anticipates the needs of those guests.
• Is knowledgeable about the food and beverage service requirements and timings specified in the BEO of each function served and can describe how the foods are prepared and explain the ingredients.
• Is knowledgeable about the wine specified in the BEO for each function served. Can comfortably handle meeting and banquet wine service standards.
• Is accurate with POS procedures, ringing in orders, credit card charges, room charges and cash handling procedures.
• Follows their ABC’s “always be closing” during the slow moments of the shift.
• Maintains their sections through effective pre-bussing and table maintenance.
• Views their section as one table and consolidates their steps.
• Food and beverage handling and holding meet all local health and sanitation requirements as measured by routine health inspections.
• Is actively on the floor at all times.

Teamwork

• Teamwork begins with “being on time.”
• Is respectful of their peers.
• Each server ensures that their opening checklist is completed in a timely manner.
• Is certified as required by local beverage alcohol regulations and/or the hotel’s prescribed alcohol awareness & service training program for the safe service of beverage alcohol.
• Each server ensures that their side work and closing duties are completed in a timely manner.
• Understands teamwork beings by doing their job well first and then assisting others. Be available to fill-in as needed to ensure the smooth and efficient operation of the restaurant.
• Uses full hands in, full hands out. Checks for clean dishes to restock floor when taking dirty dishes back to the dish room.
• Teamwork recognizes when other team members need help and eagerly provides support.
• Communicates effectively to management and other work groups.

Safety and Sanitation

• Adheres to all safety practices as outlined in the Restaurant Safety section in the Servers Training Section.
• Adheres to prescribed sanitation and food safety practices including but not limited to sanitizing table surfaces, cleaning and sanitizing server station and server storage areas, and using FIFO and discarding out-to-date perishable food & beverage items.
• Wash hands frequently, including after: visiting the toilet, handling raw foods, handling waste, touching hair, scratching, blowing the nose, coughing or sneezing, handling dirty equipment, handling chemicals, smoking, eating or drinking.
• Understands all emergency procedures as required by the hotel’s emergency policies & procedures guide(s), and is able to follow emergency procedures protocol in each emergency situation.

Appearance

• Is viewed as friendly by the continuing use of their smile and positive attitude.
• Uniforms appearance is crisp and clean and meets the Clarion uniform standards.
• Team member make-up and jewelry meets the hotel’s uniform standards.
• Maintains a high level of personal hygiene. Let’s their supervisor know when they are not feeling well and frequently washes to avoid all types of cross contamination.