Main Objective:

The Lead Server is primarily responsible for serving and participating in the setup and service of banquet and fine dining events. The Lead Server ensures the quality preparation of facilities and personnel necessary to provide successful events on and offsite, indoors and outside. The Lead Server must be self-motivated and able to manage numerous activities at once. The Lead Server must be able to interact with all employees and guests while maintaining a professional, pleasant and friendly demeanor.

Essential Duties and Responsibilities:

• Under the supervision of the Banquet Manager, communicate with the Banquet Team (including Setup Technicians), Culinary, Medical Education and Meetings departments to coordinate events seamlessly
• Become familiar with the style and desires of repeat guests, as well as seasonal, religious, cultural and dietary preferences; anticipates guests’ needs and takes appropriate action
• Be present at all service-related events, participating in service of food and beverage operations on and off campus
• Inspects table place settings, including table linen, china, glassware, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
• Ensures buffet labels, with dietary alerts, are placed correctly on the buffet tables
• Oversees clearing and post-function cleanup and garbage removal
• Assures all china, glassware, silverware, linen, etc. are returned to their proper locations after each event
• Maintain service station inventory, cleanliness and safety (pre-function areas, storage areas and back areas)
• Responsible for working with the on-call banquet service staff with regard to daily assignments, training, and sanitation procedures and the review of appropriate staffing levels
• Assist in the training of banquet service staff and provide performance feedback to management
• Attend and contribute during weekly Banquet Event Order (BEO) and/or Meetings Operations meeting, as instructed by the Banquet Manager
• Respond to operational concerns and/or suggestions from customers/attendees
• Anticipate guest needs and take appropriate action
• Perform monthly beverage inventory and bi-annual big four inventory, including but not limited to silverware, china, glassware and buffet ware
• Orders, maintains and distributes all linens
• Communicates any necessary repairs or follow up items to management
• Ability to work a flexible schedule, including days, nights and weekends

Incidental Duties:

The above statements describe the general nature and level of work being performed in this job. They are not intended to be an exhaustive list of all duties, and really additional responsibilities may be assigned, as required, by management.

Education and Experience:

• High school diploma required
• 3 years previous experience in banquet and fine dining preferred
• Banquet Captain experience preferred
• Knowledgeable with various service techniques to include French service, buffet, ala carte and wine service
• Food handling certificate required
• Experienced serving alcohol

Knowledge and Skill Requirements/Specialized Courses and/or Training:

• Able to service small groups (25 or less) with little or no supervision
• Capable of overseeing multiple events at the same time
• Strong communications skills, both verbal and written
• CPR/First Aid Training
• TIPs Certification

Machine, Tools, and/or Equipment Skills:

• Basic knowledge of MS Office and culinary/banquet equipment.

Reasoning Ability:

Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Mathematical Skills

Ability to comprehend and apply mathematical principles to the degree required to perform the job based upon job requirements.

Language and Communication Skills:

Ability to comprehend and apply language skills to the degree required to perform the job based upon the job requirements listed above. Ability to verbally communicate ideas and issues effectively to other team members and management. Ability to write and record data and information as required by procedures.

All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.