Banquet Server - On Call

Job Summary

A Banquet Server is responsible for the set up and the service of all assigned banquet functions.

Education & Experience

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Alcohol Awareness Certification (must comply with State regulations)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity under pressure.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include Alcohol Awareness, Food handlers, Safety, etc.
• Maintain a friendly and warm demeanor at all times.
• Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
• Know how to read the Banquet Event Order and be familiar with the menu of the assigned function.
• Serve guests according to the hotel's standards in a friendly, courteous, and professional manner.
• Respond to guest problems, complaints and accidents; Refer to management, if necessary.
• Be informed of all current hotel policies.
• Be familiar with fire exits, fire extinguisher locations and safety rules.
• Maintain the banquet store room in a neat and organized manner, stocked with any and all appropriate supplies necessary for food service functions.
• Clear banquet space after the completion of functions and ensure that all equipment and supplies are stored and restocked properly.
• Employees must at all times be attentive, friendly, helpful and courteous to guests, managers and all of their fellow employees.
• Be familiar with the organization of the hotel and know the function of each department.
• Handle items for “Lost and Found” according to the standards.
• Perform other tasks/jobs as assigned by supervisor or manager.
• Attend meetings as required by management.