Banquet Server

Summary: Reports to Banquet Manager and receives general direction from Assistant Banquet Managers and Banquet Captains and general direction from the Director of Catering & Conference Services. Responsible for proper table service along with the proper table arrangement. Assisting in executing an event from beginning to end. Perform all necessary functions the Banquet Manager deems necessary.

Essential Job Functions: Include the following: (Other duties may be assigned).

• Set tables in whatever fashion the Banquet Captain assigns.
• Set coffee breaks, continental breakfast, lunch and dinner buffets.
• Provide proper table service, cocktail service and wine service.
• Keep all storage, prop and skirt rooms in order and clean.
• Perform all side work deemed necessary by the Banquet Manager.
• Handle all questions guests may have about the hotel along with making sure their dining experience is a major success.
• Make sure all equipment is kept in working order. Avoiding any and all equipment abuse.

• Wearing and keeping in good working order all uniforms issued.

• Must have Florida Food Handlers and Alcohol compliance certifications or obtain within 30 days of hire
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

Education and/or Experience: High School diploma or equivalent preferred. Banquet server experience preferred or related food serving experience. General knowledge of serving.

Language Skills: Excellent verbal communication skills.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively.

Physical Demands: While performing the duties of this job, the employee regularly is required to stand for long hours of the day; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds.

Work Environment: Work is generally performed in banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.