*Drug free work environment*
POSITION: BANQUET SERVER
REPORTS TO: BANQUET CAPTAIN
Previous experience in upscale dining
Ability to work flexible hours to include nights, weekends, holidays
Must be able to speak English.
Responsible for serving the guests in a manner that upholds the standards of the hotel. This includes quality set up and maintenance of the Banquet Rooms and a positive interaction with the guests. An ability to satisfy guest needs and desires. All of the above mentioned must be accomplished while operating as a team member.
1. To demonstrate a good standard of social skills to the guest and your working colleagues.
2. To familiarize yourself with your department standards of performance and to be able to demonstrate their application.
3. To arrive for your working shift on time as per your departmental schedule wearing your uniform that does not deviate from the hotel standard. Uniforms should be spotless and well pressed.
4. To maintain a high standard of personnel appearance and grooming at all times during your working shift.
5. To anticipate guest dissatisfaction and to take the appropriate action ensuring that all incidents are reported to your supervisor/head of department
6. To familiarize yourself with all hotel products and services offered to our guest and to take every opportunity to maximize hotel sales.
7. To have good knowledge of activities within the hotel and tourist related matters for guest information.
8. To inform the Banquet Supervisor of your whereabouts at all times.
9. To demonstrate a working knowledge of fire prevention and to act upon your departmental fire procedures in the event of a fire.
10. To familiarize yourself with your departmental hurricane procedures and to be able to demonstrate their application in the event of a hurricane warning.
11. To act on your responsibilities detailed in the hotel health and safety policies.
12. To ensure that all accidents or near accidents caused by departmental hazard are reported to your supervisor/head of the department.
13. To familiarize yourself with and act upon the hotel standards for staff discipline and grievance matters.
14. To be security conscious at all times with respect to guests/staff/hotel property and to report any suspicious circumstances to your supervisor/head of department.
15. To attend any meetings that may be beneficial to your or your department on request from your supervisor/head of department.
16. To attend any training sessions/course that may be beneficial to the development of your working knowledge or skills.
17. To cooperate and communicate with your colleagues, supervisor/head of department and management to ensure effective departmental teamwork.
18. To carry out any other reasonable tasks requested by your supervisor/head of department or management.
1. Prep function rooms according to BEO’s and Banquet Manager/Captains’ instructions.
2. Always display a pleasant disposition and positive attitude upon guests’ arrival.
3. Constantly monitor tables for cocktail or water refills or any other guests’ need.
4. Service the tables appropriately after each course.
5. Cleaning and servicing the banquet areas after each function and leaving each room in good, clean order.
6. Make sure that assigned banquet functions are setup/reset for the following day, if needed.
While performing the duties of this Job, the employee is regularly required to walk. The employee is frequently required to reach with hands and arms and talk or hear. The employee is occasionally required to stand; sit; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl and taste or smell.
The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
While performing the duties of this Job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually moderate.
EQUIPMENT USED: chaffing dishes, linen, heat lamps carving boards, silverware, flatware, glassware, Serving trays, props and signage for buffets