Banquets Server

Description

Job Summary

A ON CALL 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.

Requirements

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.