What are the responsibilities and job description for the Banquet Server position at The Red Lion Inn?
Job Purpose:
Will work in conjunction with the Catering Manager and Sales and Events Coordinator to provide a prompt and accurate food service during an assigned banquet while providing a level of hospitality that exceeds guest expectations.
Essential Duties and Responsibilities:
Exemplifies superior guest service and promotes an atmosphere that supports the MSH mission.
Responsible for timely set-up of all banquet functions.
Responsible for breakdown and properly storing and caring for banquet equipment.
Cleaning and maintaining function spaces
Ensures timely replenishment of buffet in all banquet functions.
Maintain a high level of cleanliness and awareness of sanitary practices.
Responsible for serving food and beverages in the order and expectation of the Director of Restaurants to ensure consistency, timeliness, and proper temperature of all products.
Replenish beverages as necessary
Promptly bus dishes as guests complete each course or meal segment at the end of the meal or function
Relay important information about orders, allergies, and special requests to the appropriate person.
Anticipate guests’ needs and exceed customer service expectations.
Present in a professional appearance and mannerisms.
Other duties as assigned.
Education and Certifications:
ServSafe Certification
TIPS Certified
Allergen Awareness Certification
Specialized knowledge:
Excellent attention to detail
Skills:
Strong interpersonal and motivational skills with the ability to effectively instill cooperation in staff and a welcome feeling in guests
Must be guest service orientated with ability to work with diverse groups of people
Ability to handle stressful situations, work well under pressure and perform under time constraints.
Must show initiative in job performance, including anticipating what needs to be done before it becomes a necessity
Must be effective in problem solving in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work any schedule
Physical:
Ability to bend, stoop, stand for long periods of time
Lift 30 pounds
Push carts weighing up to 100 pounds
Will work in conjunction with the Catering Manager and Sales and Events Coordinator to provide a prompt and accurate food service during an assigned banquet while providing a level of hospitality that exceeds guest expectations.
Essential Duties and Responsibilities:
Exemplifies superior guest service and promotes an atmosphere that supports the MSH mission.
Responsible for timely set-up of all banquet functions.
Responsible for breakdown and properly storing and caring for banquet equipment.
Cleaning and maintaining function spaces
Ensures timely replenishment of buffet in all banquet functions.
Maintain a high level of cleanliness and awareness of sanitary practices.
Responsible for serving food and beverages in the order and expectation of the Director of Restaurants to ensure consistency, timeliness, and proper temperature of all products.
Replenish beverages as necessary
Promptly bus dishes as guests complete each course or meal segment at the end of the meal or function
Relay important information about orders, allergies, and special requests to the appropriate person.
Anticipate guests’ needs and exceed customer service expectations.
Present in a professional appearance and mannerisms.
Other duties as assigned.
Education and Certifications:
ServSafe Certification
TIPS Certified
Allergen Awareness Certification
Specialized knowledge:
Excellent attention to detail
Skills:
Strong interpersonal and motivational skills with the ability to effectively instill cooperation in staff and a welcome feeling in guests
Must be guest service orientated with ability to work with diverse groups of people
Ability to handle stressful situations, work well under pressure and perform under time constraints.
Must show initiative in job performance, including anticipating what needs to be done before it becomes a necessity
Must be effective in problem solving in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work any schedule
Physical:
Ability to bend, stoop, stand for long periods of time
Lift 30 pounds
Push carts weighing up to 100 pounds
