Banquet/Catering - Server (On-Call)

As an integral part of a team, the Banquet Server is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to serving the guests in a professional manner; performs all the necessary operational duties.     
 

1. Greet and acknowledge all arriving/departing guests.
2. Know the location of the Banquet Facilities; Function rooms; storage; and kitchen areas.
3. Read and understand the information on the Banquet Event Orders; food and beverage menus; types of service and set ups.
4. Set up function rooms according to the information provided on the Banquet Event Orders. linen and skirt tables. Set silverware; glassware; and china. Other duties setting up candles; table numbers; center sets (sugar bowls; creamers; salt and pepper shakers). Assist guests with setting the centerpieces and favors.
5. Understand the various sequence of service above.
6. rolls always wearing gloves; filling butter bowls; filling creamers; chilling down wines; and champagne etc. Lining oval trays and tray jacks. Prepare a back up inventory of silverware; glassware; and china. Brew coffee, decaf, hot and iced tea.  Set up individuals waithelp stations with the appropriate supplies as dictated by the function and Banquet Captains.  Set up empty laundry bin and bag separate dirty table linen; service cloths; and linen napkins.
7. Return all silver; glass; and china back to the Stewarding Department.  Keep all shelves, cabinet areas clean and presentable.  Check stations and other function areas for lost and forgotten items. 
8. Perform all other duties as may be required or assigned.

Reports To:       Banquet Manager; Lead Banquet Captain / Relief Banquet Manager; Banquet Senior Captain; Banquet Captain
 

Supervises:      None

• Minimum 1 year prior experience as a Banquet Server experience preferred.
• High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.

• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
• Certification of previous training in liquor, wine and food service preferred.

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Available to work on Holidays; Special Days like Mother’s Day; Easter; and be able to work on weekends and double shifts as the business volume may require

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to move tables and chairs in dining room.
• Ability to lift and carry Banquet oval trays with food courses weighing up to 30 lbs.
• Ability to stand/walk for up to 8 hours throughout work shift.
• Maintain stationary position for up to 8 hours throughout work shift.
• Ability to stand; walk; use the hands to fingers; to handle and feel objects; or controls; talk and hear. Frequently required to reach with arms or hands; occasionally required to sit; climb; or balance; stoop; kneel; crouch; crawl; taste or smell.
• Specific vision abilities required by this job include close vision; color vision; peripheral vision; depth & distance vision; and the ability to adjust focus.

• Outdoor, non-air conditioned restaurant environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.