Job Summary: Functions as banquet department frontline employee providing service to guests and ensuring a first class dining experience.

Banquet Server Essential Duties and Responsibilities include the following; however, other duties may be assigned:

§ Ensures guests receive professional, efficient, prompt, and courteous service.

§ Provides superior customer service in the variety of service styles offered at POSTOAK including but not limited to, buffet, boxed, plated, cookout, reception, coffee break, and social. Adjusts customer service to fit service style.

§ Communicates with kitchen regarding meal additions, discrepancies, and/or special requirements.

§ Prepares coffee and beverage side stations; serves coffee and beverages as needed; monitors tables and break stations for refills.

§ Assists culinary team with plate up as needed.

§ Serves wine in accordance with applicable State, Federal and local laws.

§ Prepares tables and table settings according to Banquet Event Orders. Inspects all table related set up and settings for cleanliness, damage, proper placement, and quality.

§ Prepares buffet stations to ensure maximum accessibility and convenience. Inspects all related set up and settings for cleanliness, damage, proper placement, and quality.

§ Provides knowledgeable course descriptions as needed, including ingredients used, and is prepared for and answers questions.

§ Presents and delivers food to guests. Checks for quality and customer satisfaction. Provides related seasonings or condiments.

§ Safely and properly handles silverware, glassware, service ware, food, and beverages as required by the safety and sanitation requirements.

§ Clears table, silverware, glassware, service ware and other food in accordance with serving style, utilizing trays, and tray jacks when needed.

§ Follows guidelines established in the Banquet Staff Tasks and Standards.

§ Breaks down stations, tables, and room as required and prepares areas to be ready for next service event.

§ Promptly responds to and resolves guest issues and complaints. Ensures guest satisfaction.

§ Responds to requests, needs, and job function with thoroughness and a sense of urgency.

§ Sanitizes, cleans, and organizes work and banquet space on a daily, weekly, and monthly basis.

§ Assists with training new servers as instructed by management.

§ Accurately assists with taking inventory as requested.

§ Loads, delivers, and/or unloads food, beverages, ice and/or other items as requested. Items may weigh up to, and in excess of 75 lbs.

§ Actively builds relationships with team members and is a team player. Treats all POSTOAK employees, managers, and customers with respect.

§ Dresses professionally in accordance with company dress code and area uniform requirements.

§ Attends all required company training programs and meetings.

§ Follows instructions and responds to management direction.

§ Maintains cleanliness of assigned areas, banquet space, and kitchen. Removes trash regularly and safely.

§ Develops and maintains a working knowledge of the Employee Handbook.

§ Actively and immediately reports suspected theft, fraud, or falsifications to Management.

§ Ability to perform all job functions and responsibilities.

§ Assists in other tasks, duties, or projects as assigned by management.

Qualifications: To perform this job successfully, an individual must be able to perform all essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High school diploma or GED.

License Requirements: The employee must possess a Food Employee Permit issued by the Tulsa Health Department or alternate approved government agency.

Driving is required. The employee must possess a valid driver’s license, valid insurance, and must be approved to drive by Human Resources.

Experience: Six (6) months food industry experience and/or six (6) months customer service experience.

Kitchen Skills: Ability to safely handle a knife, uncork wine, tap a keg, and operate other kitchen equipment as needed.

Language: Ability to read and comprehend simple instructions, safety rules, Banquet Event Orders, Banquet Staff Tasks and Standards, the Employee Handbook, other Company policies and procedures, short correspondence, memos, and documents. Ability to write simple correspondence. Ability to listen and comprehend, and present information to guests, co-workers, and management.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands: Ability to stand and/or walk for a prolonged period of time. Ability to lift and/or move up to 75 pounds. Ability to reach, stoop, and/or crouch; use hands to finger, handle, or feel; reach with hands and arms; talk and/or hear. Ability to step up and down onto platforms while carrying items.

The employee is occasionally required to sit; climb, balance and stoop; kneel; crouch; and/or crawl.

Ability to hold and serve drinks, pitchers, plates repetitively and with a steady hand. Ability to pack and carry containers and trays; walk long distances; and fill coolers and drink stations with ice, beverages, and other product.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to work under variable temperature conditions (or extreme heat or cold), indoors/outdoors, under variable noise levels ranging to loud.