Banquet Server

GENERAL PURPOSE

Service, set -up and break down assigned functions in a safe, accident-free manner.

ESSENTIAL DUTIES/RESPONSIBILITIES

Must have clean and wrinkle free uniform, DoubleTree Name Tag, and either white or black under garment under banquet uniform and black non-slip shoes. Adhere to grooming and appearance standards.

Must be able to read BEO’s and know all the equipment necessary to complete the set up for each function.

Set tables in assigned area correctly and uniformly with proper equipment.

Set up buffets with food presentation and table prep before event begins.

Keep buffet stations neat and clean while servicing guests per established policies and procedures.

Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.

Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.

Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

Complete assigned paperwork per event or function.

Complete all side work during and after events.

During events when servers have down time must organize and stock all products used or help prepare for next day’s events.

All equipment used must be returned to proper area and wiped down and kept neat in banquet areas.

All buffet food that has been served must be disposed of properly.

All events both Plated and Buffet style food that is left over and untouched in the hot box or coolers must be addressed with Chef’s before event on how to handle after event is over.

All food that is saved must be labeled, dated and stored properly.

All equipment not used must be returned and put away properly in designated storage areas

Banquet areas should be neat and clean, wiped down and ready for next day’s business.

Hours: Flexible; scheduled days and times may vary based on need.

OTHER DUTIES/RESPONSIBILITIES

Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.

Must be able to carry plates of food on trays while serving guests.

All other duties assigned by management.

SUPERVISORY DUTIES - None

JOB QUALIFICATIONS -

Knowledge

Must be able to read, communicate and the ability to follow directions.

Able to lift, push, carry 20-40 lbs.

Skills

Excellent hearing necessary to communicate with managers, supervisors, co-workers and guests.

Excellent vision necessary to view set-up and serving guests.

Excellent communication skills to communicate with managers, supervisors, co-workers and guests.

Excellent literacy necessary to read and understand instructions on BEOs.

Abilities

Lifting trays, dish racks, glass racks, etc. - 20 - 40 lbs.

Pushing carts, Queen Marys, hotbox, portable bar - 50 - 100 lbs.

Carrying trays, dish racks, glass racks, etc. using both hands. - 20 - 40 lbs.

Bending/kneeling - ability to bend to lower level cabinets and lift trays.

Mobility - maneuver in narrow areas and between seated guests.

Continuous standing required to service guest functions; 100% of the time scheduled.

Education/Formal Training

High school or equivalent.

Experience

Two years hotel banquet food/beverage service.

Customer Service

Material/Equipment Used

Chemicals/Agents used: Cleaning agents for silver, stainless steel and floor surfaces - 30% of the time.

Protective clothing: Slip-resistant footwear worn approximately 100% off scheduled shift.

Environment

Work inside 95% of 8 hours.

Job Type: Part-time

Pay: $16.00 per hour

Benefits:

• Employee discount
• Referral program

Shift:

• Day shift
• Evening shift

Work Location: In person

Salary : $16