Banquet Server - On Call

Job description

The incumbent in this position is responsible for providing superior service to both the internal and external guest. The incumbent is also responsible for set up and break down of tables, buffet line, stations, beverage preparation, food service, and cleaning of tables for convention functions.

Qualifications

ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.) Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.

Responsible for learning and being familiar with all room outlets, Server functions, and for being able to answer general questions regarding the property. Provide superior guest service by positively affecting interactions with guests and team members. Set tables and prepare beverages and proper condiments (butter, sour cream, dressing, etc.). Keep banquet areas clean and organized. Work in cooperation with other service personnel to provide a high quality of service.

Anticipate and provide for guests’ needs throughout entire function; ensure guest satisfaction; respond quickly and efficiently to guest complaints. Accurately account for and collect payment for all orders through POS system in a timely manner. Responsible for set up and break down of functions and making sure the next function is set up for success. Coordinate with banquet staff and other restaurant personnel to provide excellent guest service.

Check all supplies, ensuring adequate stock levels, restocking all necessary items. Assist with overall functions and ensure dining and serving areas are set up and maintained according to standard. Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant. Limit problems related to guests’ excessive drinking by providing responsible alcohol service and applying any training from the responsible alcohol certification course.

Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Consistent attendance at company/restaurant training programs as they are scheduled.

Carry out duties with attention to detail, sanitation and safety. Complete opening, closing and other side duties as assigned by the supervisors. Pass all tests given including the training in order to retain the knowledge needed to be an effective server. Maintain a well-groomed, neat and clean appearance. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.

Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management. This position is physical in nature and requires the ability to balance and carry equipment weighing up to 50 pounds as well as maneuver in order to clean banquet areas, organize stock and restock storage rooms.

This position also works in an environment that is subject to varying levels of crowds, noise and smoke; the severity of which depends upon customer volume.

JOB QUALIFICATIONS

Experience carrying large trays with up to ten covered dishes. Knowledge of wine service. Knowledge of table service procedures and table etiquette. Excellent customer service skills. Ability to use all equipment associated with the position, including chafing dishes, plate warmers, coffee urns and hot boxes. Ability to inspect and maintain areas for which responsible. Ability to effectively and efficiently move around banquet areas.

Ability to communicate effectively in English with customers and all levels of employees. Ability to review and comprehend necessary documentation. Ability to multitask effectively. These skills and abilities are typically acquired through two years’ experience in food service.