Banquets Server - Casual

Position Title: Banquet Server

Location: Rancho Santa Fe

Department Food & Beverage

FLSA Status: Non-exempt

Reports To: Captain and Manager 

SUMMARY

Provides food and beverage service to the guest in a gracious professional manner. Provides a comfortable, exceptional dining experience through the consistent implementation of our existing steps of service.

ESSENTIAL FUNCTIONS

1. Responsible for setting, serving, maintaining and breakdown banquet functions both plated and buffet
2. Anticipate guests’ needs, respond promptly and acknowledge all guests.
3. Provide prompt, efficient and gracious service to guests, including artfully describing menu items, taking food and beverage orders.
4. Assist banquet captain with the running of any banquet event
5. Monitor and maintain cleanliness, sanitation and organization of all service areas in accordance with departmental procedures.
6. Work quickly and safely at all times.
7. Maintain and comply with all departmental policies/service procedures.
8. Maintain positive guest relations at all times.
9. Be familiar with hotel services/features and local attractions/activities to respond to guests inquiries accurately.
10. Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
11. Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives.
12. Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

1. Minimum of 3 years banquet server experience in a 4 or 5 star resort environment. (AAA, Mobil, Relais & Chateaux or other highly rated)
2. Basic knowledge of beverage and wine service.
3. Valid San Diego County Food Handlers Card
4. Ability to communicate in English with vendors, guests and staff, to their understanding

Desirable

1. Previous experience with banquet set-up, décor, elevation, flow
2. Certification in CPR
3. High school graduate or GED-equivalent.

SKILLS

Required

1. Strong computer skills to be used for report writing and point of sale system entries
2. Ability to anticipate and understand guests’ needs.
3. Ability to move quickly and safely through workspace.
4. Ability to focus attention on service details.
5. Ability to follow directions thoroughly.
6. Ability to work cohesively with co-workers as part of a team.

Desirable

Certification of previous training in liquor, wine and food service

Ability to communicate in other languages

Ability to motivate other banquet team members

TRAVEL REQUIREMENTS

1. None

PHYSICAL DEMANDS

1. Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
2. Constant need to perform the following physical activities: grasping, turning, finger dexterity.
3. Occasional need to stand for long periods of time.
4. Lifting/carrying up to 25 lbs. frequently and 40 lbs. occasionally.
5. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor.