Banquet Server

GENERAL SUMMARY

As a Banquet Server, you will be responsible for providing exceptional food and beverage service to guests during banquets, parties, meetings, and other special events. Your attention to detail and ability to deliver outstanding guest service will contribute to the success of our events.

SUPERVISORY RESPONSIBILITIES

This position does not have supervisory responsibilities.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Attend roll call /line-up meetings before events to learn function particulars, including guest expectations and attentively listen to pre-shift meeting conducted by banquet captain
• Prepare and serve meal accompaniments and open bottled wine/champagne for guests.
• Perform side work.
• Bus and set tables.
• Communicate with support crew and management
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain positive guest relations at all times by anticipating, responding promptly and acknowledging all guests' needs.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Practice "Clean as you go" policies.
• Greet guests as they arrive and assist them with seating at tables
• Clear each course following procedures
• Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency in the order throughout the banquet.

EDUCATION AND EXPERIENCE

• 1-2 years of experience as a server for events and/or banquets
• Strong guest service skills with the ability to provide a positive and memorable guest experience
• Ability to work in a fast-paced environment while maintaining attention to detail
• Excellent communication and interpersonal skills
• Flexibility to work evenings, weekends, and holidays as required.
• Experience in catering or hospitality industry is an asset
• High School Diploma or equivalent.
• Ability to stand during entire shift
• Ability to lift 30 lbs

CERTIFICATES, LICENSES AND REGISTRATIONS

• Must have a valid form of identification.

MATHEMATICAL SKILLS

• Must have the knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals;
• Must have the knowledge to calculate figures and amounts such as discounts and tips.
• Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

COMPUTER SKILLS

• Must be able to learn and utilize Toast Point-of-Sale (POS) & Restaurant365 systems.

LANGUAGE SKILLS

• Basic knowledge of English is highly preferred.
• Must have the ability to read, understand and follow both verbal and written company directives and initiatives.
• Must demonstrate knowledge and understanding of government policies and regulations.
• Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.

REASONING ABILITY

• Must have the ability to use common sense to understand and carry out written and oral instructions.
• Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.
• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.
• The individual must occasionally sit, climb stairs and/or maintain balance.
• Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.
• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.

INTERPERSONAL REQUIREMENTS

Personal Accountability:

Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.

Teamwork:

Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal

Engage Employees:

Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.

Give and Receive Feedback:

Won't shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.

Emotional Intelligence:

Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.

WORK ENVIRONMENT

The work environment conditions described below are representative of those an individual may encounter while performing the essential functions of this position. It may be possible to modify some circumstances to accommodate individuals with disabilities: While performing most duties of this job, the individual may be:

• Work in an environment that is of a moderate noise level, typical of a restaurant kitchen environment with medium to high foot traffic.
• Occasionally may be exposed to moving mechanical parts, fumes or airbo.

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