Banquet Server

JOB DESCRIPTION

REPORTS TO: Banquet Captain or

Restaurant Manager
DEPARTMENT: Food and Beverage

Set-up, service 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 Lead Banquet Server 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.

Follow all guest check and money-handling procedures when serving beverage orders.

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.

Know and use "Suggestive Selling" techniques.

SUPERVISORY DUTIES - None

JOB QUALIFICATIONS -

Knowledge

Able to read and speak English.

Able to lift, push, carry 20-40 Ibs.

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 Ibs.

Pushing carts, Queen Mary's, hotbox, portable bar - 50 - 100 Ibs.

Carrying trays, dish racks, glass racks, etc. using both hands. - 20 - 40 Ibs.

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. .

Experience

Two years hotel banquet food/beverage service.

Material/Equipment Used

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

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

Operate coffee machine, ice machine, refrigerator and vacuum cleaners.

Environment

Work inside 95% of 8 hours.

Employees are held accountable for all duties of job -