SUMMARY:

Banquet Server is responsible for the overall guest satisfaction, greeting and serving guests in co-ordinance of existing systems, policies, training, and departmental standards. The Banquet Server is expected to provide a memorable event experience for guests through prompt attentive service, timely attractive display, and intense attention to detail. Communication with the Back of the House, deductive reasoning, problem solving, and self-accountability are all traits desired to maximize the banquet server’s functionality. Under the direction of the F&B Banquet Coordinator and F&B Manager the Banquet Server is expected to retain all information as to the particulars of the current event menu, available bar service, and any changes that may have been made to the event. The Banquet Server is expected to know, understand, and abide by established company policy, departmental procedures, and display comprehensive knowledge of the information on the banquet event order and a general understanding of food safety and sanitation procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but is not limited to the following:

• Sets up event areas according to BEO guidelines.
• Prepares all beverages and condiments needed as requested in a sanitary and timely manner.
• Follows steps of service, meal pacing, and proper cleaning techniques of all event areas according to the specifications as set by the F&B Manager and F&B Director.
• Alerts a member of the leadership team in the event of product shortage or quality issues.
• Cleans and maintains event areas through practicing food safety, sanitation, and organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment used in banquet events.
• Assists with the clearing and reset of event areas in a timely and sanitary fashion.
• Performs additional responsibilities, although not detailed, as requested by the Supervisor, Manager, General Manager, and Director at any time.
• Keep all areas clean & sanitized as directed.
• Responsible for maintaining a regular, consistent attendance record.
• All other duties as assigned.

QUALIFICATIONS:

• Minimum of 1-year Full-Service Restaurant serving experience. Must hold food handler certification as a requirement.

PHYSICAL DEMANDS / WORK ENVIRONMENT:

The physical demands and 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.

The Employee must be able to bend at the waist and lift or move items up to 50 lbs. to waist level.

The Employee must have skill and coordination in reference to food delivery/removal by use of trays and/or bus bins.

The Employee must be able to tolerate exposure to and/or contact with seafood without an allergic reaction or sensitivity.

The Employee must be able to wear vinyl or latex gloves on hands with or without reasonable accommodation while handling food items.

100% of the banquet server’s shift will involve standing, bending, reaching, and twisting.

The noise level in the work environment is usually moderate to loud.

• Face-to-face/in person: High level of interaction with other employees and guests.