Banquet Server

Starting pay range: $14.50

The Banquet Server is responsible for the complete service of food and beverages, catering to all guests needs. The server works closely with the captain and manager to provide the guest with an enjoyable catered experience from set up to clean up.

DUTIES AND RESPONSIBILITIES

• Ensure the setting of the event space is complete according to the banquet event order and room layout.
• Serve and clear food and beverages quietly, professionally, and quickly using proper serving and clearing techniques.
• Keep work area clean and coordinate actions with other team members and other departments.
• Provide excellent customer service and ensure customer needs are met.
• Provide unique and creative ideas to enhance meetings and group experience.
• Should possess knowledge of Food and Beverage preparation and presentation.
• Resolve concerns quickly and efficiently with approval from manager or captain
• Should be able to work under pressure and also work in long or break shifts.
• Should have experience in operating POS (point of sales) software, or willingness to learn.
• Complete assigned side-work and any additional task with a manner of Teamwork.
• Inform the immediate supervisor of any product shortages and equipment needs.
• Work cards are to be maintained. Serve alcohol responsibly in accordance with alcohol awareness training. (as needed)
• Always conduct yourself in a manner that reflects a positive, professional image that reflects the Company’s best practices.
• Practice and observe safety rules and regulations and encourage others to do so. Comply with Board of Health Standards.
• Must maintain the Company’s personal grooming and uniform standard per your position and the Company’s policies.
• Have knowledge where your MSDS booklet is located and knowledge of all emergency procedures.
• Constant contact with staff and customer.

Minimum Qualifications

• Must manage time effectively with minimum supervision.
• Ability to communicate effectively with Guest(s), co-workers and management, in English, both in written and verbal form.
• Ability to make quick judgment decisions.
• Requires adherence to all company and department policies and procedures as well as all the Company’s Practices.
• Must be able to handle a flexible schedule.
• Ability to work with the desired level of detailed service and attentiveness.
• Excellent organizational skills.
• Must possess strong teamwork skills as well as to act independently in high-energy, diverse environment.

Physical Requirements

• Must be capable of lifting 50 Lbs.
• Requires the physical ability to stand for long periods of time, bend or reach to a height of six (6) feet.
• Requires normal, corrected vision range. Requires the ability to distinguish letters or symbols.
• Requires eye/hand coordination. Requires normal sense of smell, taste, touch and sound.
• Requires regular and predictable attendance. Requires good verbal communication skills.
• Stand, sit or walk for an extended period of time. Move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance.
• Reach overhead and below the knees, including bending, twisting, pulling and stooping.

Work Conditions

Work is typically in an area, which may be unusually hot, cold, noisy, smoky, indoor and/or outdoor beverage service. Work may be performed in small areas with a 3-ft. access. Tasks performed from a non-sitting position. Team members will be required to stand, walk, lift, reach, push, pull and grasp. These tasks include the maintenance and care of an assigned area. Work entails chemical usage.