Banquet Server

JOB DESCRIPTION

Hotel:

Bakersfield Marriott Job Title:

Banquet Department:

Banquets Immediate Supervisor:

Banquet Captain or Catering Manager

GENERAL DUTIES

Responsible for physical set-up, cleanliness and maintenance of all banquet equipment and function rooms, as well as their related areas. In so doing, is expected to direct all efforts toward guest satisfaction, the achievement/maintenance of division standards and profit maximization.

GENERAL RESPONSIBILITIES

Adhering to all division and local standard policies and procedures. Performing all guest contact activities in a cordial, efficient and professional manner at all times, maintaining a commitment to guest satisfaction. Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help achieve our common goals of maximizing guest satisfaction and profit margins. Maintaining a positive attitude toward the hotel and job being performed. Reporting to work on time (as scheduled) and in proper uniform/attire.

SPECIFIC JOB DUTIES

Punch-in, and report to the head houseman or catering service manager on duty for work assignment. Be able to read a banquet event order and set up rooms according to the BEO'S.. Be thoroughly familiar with the location of all function rooms and related areas and the various types of workable setups, including: School-Room style Theater Style Conference Style U-Shape Hollow Square Hollow Rectangle Banquet Style T-Shape E-Shape Correctly and efficiently set-up and break-down all department functions, including: Meetings Breakfast, Luncheons, Dinners Receptions Banquets Dances Exhibits Be totally familiar with (and practice) the safe handling care and storage of all banquet equipment. Assist guest whatever possible, referring all requests which are beyond the scope of your responsibility immediately to your supervisor or the catering service manager on duty. Keep the total function room area and storage areas clean and neat at all times. Perform periodic total cleaning of the area, as assigned by head houseman or catering service manager. All equipment not in use should be returned to its proper storage area in a clean condition before the end of each shift. Report all damage to catering equipment, furnishings or the rooms promptly to the catering service manager so that repairs may be made before damage worsens and/or accidents result. (Make sure equipment is in proper working order before being placed in a function room for guest use.) Check electrical hook-ups for proper working order and tape down all exposed cords for equipment in use. Service/freshen all meeting rooms during break. Check temperature and see if all lights are working and adjusted properly. Check with supervisor before punching out, in uniform. Attend department meetings. Eliminate safety hazards and report all injuries and accidents to the catering manager on duty. Carefully follow all energy conservation and accident/loss prevention guidelines. Perform any additional department-related duties as assigned by head houseman or catering service manager.

NOTICE:

The hotel functions seven (7) days a week and twenty-four (24) hours per day. All associates, both management and hourly, must realize this fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business demands. .

Job Type:

Part-time Pay:

From $16.90 per hour

Benefits:

Employee discount

Work Location:

In person