Banquet Server - On Call

POSITION PURPOSE

To serve banquet guests food and drink over multiple courses at the level of service established by management. Assist the banquet process at all stages of a function from setup to breakdown.

ESSENTIAL RESPONSIBILITIES

• Serves guests food and drinks during events as required.
• Be able to answer questions related to buffet or menu.
• Bus and set tables, including condiments as needed.
• Assists with event room set-up (set tablecloths, dishes, silverware as needed).
• Checks all china, glassware, silverware, and linen items needed for the event.
• Be aware of all upcoming groups and major conventions.
• Reads all assigned banquet menus and ask if specific items are unclear.
• Ensures that food is served at the appropriate temperature, and that the entrée is placed properly on table.
• Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
• Participates in the deep cleaning of the outlet.
• Assists all guests professionally and courteously, with the highest quality of standards for customer service.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone pho