The Banquet Food Server assists Captains in specified organizational tasks and in the times allotted. To attain a higher standard proficiency and knowledge on Banquet Service Standards and operations. To assist in communication on their training while on the floor.

Duties:

• To be completely familiar with the amenities of the Hotel, particularly with public space facilities.
• To be aware of departmental and Hotel policies and procedures and to adhere to them.
• To assist all customers with respect, cooperation and friendliness at all times.
• To communicate any service problems to Lead Captain and/or Banquet Manager.
• To complete assigned tasks by the Captains, Banquet Manager or their superior.
• To fully service the customer’s individual needs.
• To have knowledge and experience of food and beverage preparation and service.
• When directed by the Captains, train and lead Banquet personnel in service of a room.
• To inspect banquet rooms prior to a function and to notify the Captain of necessary changes to details of a function according to the Banquet Event Order.
• To work closely with all Banquet personnel to anticipate any problems that might arise in the servicing of a Banquet, and to bring them to the attention of the Captain or Banquet Manager or their superior for discussion and consideration.
• To know Banquet Food servers’ responsibilities.
• To be aware of the appearance, grooming, performance, attitude and behavior standards.
• To complete to the best of his/her ability special projects assigned to him/her by his/her supervisors.
• To be aware of breakage and waste in the department and be aware of potential problem areas of loss and inform immediately the supervisor on duty.
• To ensure that Banquet rooms and storage areas are kept clean and organized at all times and to set the example in keeping these areas clean.
• To report any maintenance, cleaning and repair work to Banquet Manager or their superior.
• To report any substandard performance to Banquet Manager or their superior.
• To report low supply inventories to Banquet Manager or their superior.

• To conduct opening and closing duties as prescribed by Captains.
• To assist Captains in getting room count to the Banquet kitchen.
• To be friendly and courteous to customers at tall times.
• To be knowledgeable in serving wines when applicable.
• To watch for customers’ departure and to immediately notify the Captain so the bill can be presented to the customer quickly and efficiently.
• Must be able to properly take cocktail orders along with the delivery and cash transactions upon delivery.
• Interacts positively with others and functions as a contributing team member both in and out of his/her department.
• Performs other related duties assigned.

Qualifications:

• High School education or equivalent.
• 1-2 years of server experience.
• Highly motivated individual who likes working in a fast-paced environment handling multiple tasks.
• Must be able to speak, write, read and understand English.
• Excellent interpersonal, customer service, communication, team building and problem solving skills required.