Banquet Server - Providence Marriott Downtown

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.


Providence Marriott Downtown
Job Description
Job Title: Banquet Server
Department: Banquets
Reports to: Director of Banquet
Position Summary:
· Provides guests in the catering department with the highest standards of food and beverage service on all functions. In so, doing, it is expected that all efforts be directed toward guest satisfaction, the achievement/maintenance at division standards, and profit maximization.
Essential Functions:
· Attendance, as scheduled, is required.
· Adhering to all division and local standard policies and procedures.
· Performing all guest contact activities in a cordial, efficient, and professional manner
at all times maintaining a commitment to guest satisfaction.
· Maintaining a cooperative, team-like attitude in working with supervisors and
fellow associates (both within the department and in other hotel departments),
to help achieve our common goals of maximizing guest satisfaction and profit margins.
· Maintaining a positive attitude toward the hotel and the job being performed.
· Reporting to work on time (as scheduled) and in proper uniform/attire.
· Punch and/or sign in, ready to work, and immediately check for work assignment.
· Complete any assigned work duties.
· Attend pre-function briefing.
· Be able to read a BEO and know how to complete a setup and “mise en place” based on the
Information contained therein.
· Set tables in your assigned area correctly and uniformly using clean, pressed linen without
rips, stains, or tears, clean unspotted, silverware, clean china with no chips or cracks,
clean unspotted glassware. Table complements
· Salt, pepper, sugar, breadbaskets, etc. should be clean and filled properly.
· Assist captain in setting up buffet and other special food services tables/stations.
· Set up, service, and break down assigned functions in a safe, accident-free manner.
All servers must be TIP Certified.
Service:
o Know the menu for each function served and be able to knowledgeably explain the
major ingredients and preparation methods for each item to be served.
o Follow timing procedures for setting each course.
o Greet and serve guests, following guidelines for Aggressive Hospitality and all other
details of our policies and procedures regarding the service of food and beverage.
o Acknowledge and respond to all guest requests, bringing them to the attention of
or turning them over to the captain or Catering Service/Banquet Manager.
o Keep the station neat and clean during service. Constantly patrol assigned station,
refilling water and coffee, removing service items and condiments per established
o policies and procedures.
o Know the use of “suggestive selling” techniques when possible selling a la carte wine,
Mixed drinks, after-dinner cordials, coffee, etc.
o Follow all guest check and money handling procedures when serving a la carte beverage orders
o Always notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service area.
Break Down/Clean Up:
o Use properly in-room clearing and aisle tray breakdown procedures.
o Return all reusable table complements and condiments to be cleaned and refilled.
o Return all food to the kitchen
o Retain all service equipment in the banquet area for cleaning and proper storage.
o Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/
storing servicing equipment etc.
o Assist the captain in breaking down buffet or other special food service tables and equipment.
o Clean and replace tray stands in the proper storage area.
o Return clean serving equipment to the proper storage area.
o Help keep all banquet aisle and storage areas clean and organized.
o Inform management of any lost or damaged equipment, linen, etc.
o Check with the captain or manager before leaving.
o Sign or punch out.
Additional Service:
o Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned and following standard policies and procedures.
o Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures.
Other Functions:
· Attend department meetings, as scheduled.
· Follow clean as your policy in all work performed.
· Comply with all local/division energy conservation and accident/loss prevention guidelines.
· Maintain a good record of attendance – Follow procedures for notifying management, if unable to work.
· Present