What are the responsibilities and job description for the Banquet Server (FT) position at Hyatt Regency?
Organization- Hyatt Regency Greenwich
Summary
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
Summary
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
- Gather supplies and set up banquet room as described in the Banquet Event Order and as instructed by Banquet Captain to include linen, service ware and glassware.
- Greet guests and respond to requests in a friendly and courteous manner.
- Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency throughout the banquet.
- Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
- Replenish beverages as necessary, and check with guests for overall satisfaction.
- Once banquet is complete, clear and, if necessary, reset banquet rooms according to Supervisors specifications to ensure the readiness of the room for the following function.
- Line out supplies as directed for future functions as needed.
- Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
- Perform any related duties as requested by supervisor/manager.
- Assists other Banquet Personnel when need.
- KNOWLEDGE, SKILLS & ABILITIES
- Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
- Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
- Knowledge of the appropriate table settings and service ware.
- Ability to remember, recite and promote the variety of menu items.
- Ability to operate beverage equipment, e.g., coffee maker.
- Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
- Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
- Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
- Open availability - ability to work weekdays, weekends, and holidays.
