Banquet Server

We have an immediate opening for a Banquet Server.

Must be able to work various shifts per week.

GENERAL PURPOSE

Service, set -up and break down assigned functions in a safe, accident-free manner.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Keep station neat and clean while servicing guest per established policies and procedures.
• Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.
• Assist in setting up/breaking down buffet or other special food service tables and equipment.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Complete assigned side work.
• Hours: Flexible; scheduled days and times may vary based on need.

OTHER DUTIES/RESPONSIBILITIES

• Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.

SUPERVISORY DUTIES - None

JOB QUALIFICATIONS

Knowledge:

• Able to read and communicate clearly.
• Able to lift, push, carry 20-40 lbs.

Skills:

• Moderate hearing necessary to communicate with supervisor, co-workers and guests.
• Moderate vision necessary to view set-up and serving guests.
• Moderate speech communication skills to communicate with supervisor, co-workers and guests.
• Moderate literacy necessary to read and understand instructions on BEOs.

Abilities:

• Lifting trays, dish racks, glass racks, etc. - 20 - 40 lbs.
• Pushing carts, Queen Marys, hotbox, portable bar - 50 - 100 lbs.
• Carrying trays, dish racks, glass racks, etc. using both hands. - 20 - 40 lbs.
• Bending/kneeling - ability to bend to lower level cabinets and lift trays.
• Mobility - maneuver in narrow areas and between seated guests.
• Continuous standing required to service guest functions; 100% of the time scheduled.
• Climbing approximately 12 steps 20% of 8 hours. No driving required.

Education/Formal Training: High school or equivalent.

Experience: Two years hotel banquet food/beverage service preferable.

Customer Service

Material/Equipment Used: Operate coffee machine, ice machine, refrigerator and vacuum cleaners.

Chemicals/Agents used: Cleaning agents for silver, stainless steel and floor surfaces - 30% of the time.

Protective clothing: Slip-resistant footwear worn 100% of scheduled shift.

Environment: Work inside 95% of 8 hours.

- Employees are held accountable for all duties of job –