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JOB TITLE: BANQUET SERVER

DEPARTMENT: CATERING

REPORTS TO: BANQUET MANAGER

PURPOSE AND PERFORMANCE GOALS

Provide quality, value-added professional service in the culinary department to enable the banquet department to

exceed brand standards for food service, guest helpfulness, and guest friendliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES

To enhance our guests with good, prompt and courteous foodservice, and by providing and enjoyable function from

start to finish. Essential duties and responsibilities include the following (other duties may be assigned):

Set up---

• Ensures proper placement of china, glassware and silverware on tables.
• Ensures proper placement of chaffers, condiments, heat lamps, utensils, etc. on buffet tables.
• Decorates buffets utilizing height, fluff, props, and flower arrangements.
• Prepares dressing, creamer, butter, rolls, salt, pepper, coffee & tea.
• Polishes silverware and folds napkins.

Service---

• Stands at attention 15 minutes prior of doors opening for a function.
• Meets and greets guests as they are seated.
• Helps guests with their napkin and seating.
• Informs guest of the courses that will be served.
• Serves and covers all beverage needs, serves and clears food.
• Loads trays with entrees.
• Lifts and carries trays, at shoulder height, into room and places at station.
• Clears each course to stations and serves the next.
• Exceeds guest expectations, with proper attitude and prompt service.
• Thanks guests after functions.

Clean Up---

• Puts all items of service on trays for removal, carries trays out.
• Clears all linen – dirty linen is put into bags and then transferred to laundry carts.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The

requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED. 6 months serving experience.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors and fellow employees.

MATHEMATICAL SKILLS – Not applicable

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must be able to

use appropriate judgments as it pertains to supervisory duties.

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representative of

those that must be met by an employee to successfully perform the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to lift/push/pull 50 pounds. Required to walk, stand, bend, crouch, kneel, and reach.

Job Type: Part-time

Pay: $12.00 per hour

Expected hours: 6 – 24 per week

Benefits:

• Flexible schedule

Shift:

• Evening shift

Weekly day range:

• Weekends as needed

Work Location: In person