POSITION TITLE: BANQUET SERVER

LOCATION: GOLDENER HIRSCH, DEER VALLEY, UT

DEPARTMENT: FOOD & BEVERAGE

FLSA STATUS: Non-Exempt

REPORTS TO: Director of Outlets

Role Summary

Responsible for meeting and exceeding guest service needs during setup, execution and take-down of special events and banquets for all Company venues and outlets, in accordance with Goldener Hirsch standards. Maintains a service standard and team philosophy in keeping with Company expectations. Assists with all facets of banquet operations as directed. 

Core Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:

Maintain complete knowledge of:

1. All menu selections available in all outlets.

2. Venue layout, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.

3. POS and manual procedures.

4. Scheduled in-house group activities, locations and times.

5. Team Member handbook: adhere to Goldener Hirsch policies.

6. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

7. Participate in scheduled inventories (food, beverage, china, glass, silver, linen & liquor), and ensure that each is accurately performed.

8. Participate in all pre-shift meetings while on property.

9. Participate in all aspects of maintaining the Banquet venue environment, ensuring compliance with standards of cleanliness and order. 

10. Ensure daily familiarity with all BEOs for GOIs, and special requests.

11. Be familiar with all resort service/features and local attractions and activities to respond accurately to any guest inquiry.

12. Receive and report guest complaints and ensure guest satisfaction by proactively participating in resolution.

13. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

14. Participate in a cooperative working climate, contribute meaningfully to productivity and team morale.

15. Stay current on industry trends and competition.

16. Participate in and support resort and company efforts towards sustainability and environmental initiatives.

SECONDARY JOB FUNCTIONS

1. Attend designated meetings, menu and wine tastings. Participate in daily line-ups.

2. Stay current on Goldener Hirsch wine list.

3. Assist with expediting on the floor or in kitchen as directed.

4. Attend off-property events as Goldener Hirsch representative as requested.

Perform other duties as directed, developed or assigned.

Skills 

Required

1. High School diploma or equivalent.

2. Minimum 21 years of age.

3. Current manager’s food handling certificate.

4. Current manager’s On-Premise Alcohol Service certification.

5. Knowledge of various food services styles 

6. Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding.

7. Ability to communicate legibly.

8. Ability to compute basic mathematical calculations.

9. Knowledge of wines.

Desirable

1. Previous experience in food service, preferably front- and back-of-house.

2. Ability to communicate in a language other than English, preferable French, German or Spanish.

3. Certification of previous training in liquor, wine, and food service.

4. Certification in CPR.

5. Previous guest relations training.

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 10 lbs. frequently and 25 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.

7. Ability to hear fire alarms and emergency equipment.

What Else?

At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty. Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

Department: Food & Beverage/Alimentos y Bebidas
This is a non-management position
This is a seasonal or on-call position