Banquet Server

Pre-Event Responsibilities:

• Event Setup – Arrange linens, glassware, silverware, and table decorations according to the event layout.
• Food and Beverage Preparation – Assist with plating food, preparing beverage stations, and ensuring all necessary items are stocked.
• Check Place Settings – Ensure tables are properly set with utensils, napkins, and centerpieces.
• Coordinate with Kitchen Staff – Communicate with the culinary team to confirm meal timing and service flow.
• Review Event Details – Familiarize yourself with the event schedule, menu, and any special requests or dietary restrictions.

During Event Responsibilities:

• Greet and Assist Guests – Provide a welcoming and professional experience while answering questions about food and beverage options.
• Serve Food and Drinks – Deliver plated meals, refill beverages, and clear dishes efficiently while maintaining quality service.
• Monitor Guest Needs – Anticipate and respond promptly to guest requests, such as refilling drinks or accommodating dietary preferences.
• Ensure Cleanliness and Organization – Keep service stations tidy and promptly remove used dishes, glassware, and trash.
• Follow Service Etiquette – Use proper serving techniques, such as serving from the left and clearing from the right.

Post-Event Responsibilities:

• Breakdown and Cleanup – Clear tables, pack up linens, and store dishware properly.
• Assist with Inventory and Storage – Help restock supplies and report any shortages or damaged items.
• Follow Health and Safety Standards – Maintain food handling and sanitation procedures to ensure compliance with health codes.
• Provide Feedback to Management – Report any guest feedback, issues, or recommendations for future improvements.

Additional Responsibilities:

• Follow all Company policies and procedures as issued.
• Exhibit the customer service guidelines that are part of training and posted in prep areas.
• Work well with fellow team members.
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

• Strength: Lift up to 45lbs
• Posture: Standing 60%, Walking 40%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent