Position Summary:

The Banquet Server is responsible for delivering and serving food and/or beverage items in a friendly, courteous and timely manner resulting in guest satisfaction.

Salary: $16.50/hr. 

Duties and Responsibilities:
• A warm personality, attentive, and presentable.
• Committed to delivering high levels of customer service.
• Responds courteously and efficiently to queries and problems from guests, and all staff.
• Set banquet tables to meet the function specifications.
• Carry trays up to 50 lbs. Serving food, beverage and condiments/accompaniments to banquet and function clientele in a friendly and courteous manner to ensure guest satisfaction.
• Quietly removes china, glassware and silverware from tables at the end of the meal period.
• Set/display food and beverages on buffet tables for delivery to function guests requiring buffet service.
• Requires pushing large wheeled tables to and from the function room area. Serves guests and clears tables. Delivers dirty china, silver and glassware to kitchen stewards’ area

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 supervisor based upon the particular requirements of the company.
• Attend mandatory meetings.
• Perform all assigned side work such as replenishing condiments and restocking side stands.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.

Prerequisites:

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.
• Must be flexible in working hours, including weekends, evenings and holidays.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings, service ware and menu items. Some wine knowledge.
• Ability to read, speak and write the English language in order to communicate with guests.
• Ability to remember, recite and promote the variety of menu items.
• Ability to transport up to 30 lbs. on a continuous basis.
• Ability to operate beverage and toast equipment.

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