On-Call Banquet Server (Courtyard by Marriott Parkside Town commons- Cary, NC) Position Available In Wake, North Carolina

On-Call Banquet Server (Courtyard by Marriott Parkside Town commons

• Cary, NC) Courtyard by Marriott Parkside Town commons

• Cary, NC Cary, NC Job Details Part-time Estimated:

  $27.3K

• $33.

6K a year 17 hours ago Qualifications Hospitality English High school diploma or GED Supervising experience Food service Communication skills Hotel experience Entry level Full Job Description

POSITION SUMMARY

The Banquet Server’s primary responsibility is to understand Banquet Event Orders, then organize and instruct in the correct set-up, service and execution so that the hotel can consistently exceed guest and client expectations. Specific duties will include setting up and breaking down after completed events, cleaning and refreshing the area, storing equipment properly, deploying the equipment for the upcoming event according to hotel standards. Set up must be thoroughly checked vs. the BEO, so that when service begins all required items are accounted for and in place. The Banquet Server must give directions and provide F&B service in accordance with Health Department standards and hotel standards. The Banquet Server must possess good communication skills, be responsive to guest / client needs, maintain uniform and behavior standards, and keep work areas (both guest areas and service areas) in organized, clean, neat, visually appealing condition. The Banquet Server is well versed in basic ABC laws and CARE certified in order to effectively supervise events that include alcohol service. The Banquet Server will ensure that all work is conducted in a safe manner and respectful of all team members and the hotel; they may be asked to assist in other areas of hotel operations, food & beverage or other. The Banquet Server must understand that they are a part of a larger food & beverage department, and their work reflects not only the department but the entire hotel team, Courtyard by Marriott and Marriott Worldwide brands in general. Present a professional and properly uniformed appearance. Meet department guidelines for attendance and punctuality. Demonstrate personal integrity.

ESSENTIAL JOB FUNCTIONS

Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point of Sale (POS)system, monitor voids and “no sale” transactions. Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards. Set up event areas as prescribed by the BEO, ensuring 100% readiness a minimum of 15 minutes prior to event start time. Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion. Always demonstrates excellent guest and team member relations, with all departments. Understands safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused / unserved foods. Completes all assigned pre

• and post-event tasks.

Ensures safe and correct storage of equipment. Ensure maintenance of beverage stations. Is able to meet flexible scheduled hours as required to serve guests / clients. Demonstrate punctuality, excellent attendance and proper uniform standards. Assist in other hotel work areas as instructed by supervisor. Report any maintenance needs to ensure that our facilities, furnishings and equipment are maintained in a “like new” condition. Participate in training and meetings to enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types) . Certain uniform components are issued by the hotel, others to be provided by the server; hotel issued items should be worn only during hotel shifts. The uniform should be maintained in “like new” condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all hotel positions. For safety purposes non-slip shoes are required.

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail

• all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member. Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations
• our ability to successfully compete for business and build loyalty depends on this attribute.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

EDUCATION AND EXPERIENCE

High School diploma or general education degree (GED) is desired, but not essential. Previous related experience

• food service supervision, hospitality, banquet service
• strongly preferred.

KNOWLEDGE, SKILLS, ABILITIES

Work well with other team members and departments Read & write English and perform mathematical computations such as adding, multiplying Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments Safely carry trays of food or beverages and transport carts or food cabinets Ability to remain calm and organized in times of multiple demands Give and follow directions accurately and efficiently

PHYSICAL/MENTAL DEMANDS

While performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for a large portion of the day / shift. Duties may require that the employee stoop, kneel, or crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and / or move heavy objects including tables, carts / caddies and cases of food and beverage; must be able to lift approximately 25 pounds overhead. Handle chilled or hot items in the course of food & beverage service. Carry food, ice, beverage, supplies, push carts of supplies, beverages. Must be able to sustain focus and attentiveness for extended periods of time. Must be able to plan several steps ahead, always being ready to move on to the next task within each service or shift; keep written notes so that we do not lose any requests or essential information. Physical and Mental Demands and the Environmental Factors Occasional (1

• 33% of the time) Frequent (34
• 66% of the time) Constant (67
• 100% of the time) _C__ Requires bending or twisting _C__ Requires walking and running _F__ Requires kneeling, crouching, stooping or crawling _C__ Requires repetitive movement _C__ Requires standing _C__ Requires using hands to handle, control, or feel objects, tools or controls _O__ Requires working outside in all types of weather conditions _ O__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools. Dining or event room environment. Bar environment. A flexible schedule can vary from week to week; must be available to work on weekends and holidays.