JOB SUMMARY:

To set up Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to high standard of quality.

ESSENTIAL JOB FUNCTIONS:

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Gather supplies and set up banquet room as described in the Banquet Event Order, to include linen, service ware and glassware.

Attend stand up meetings before events to learn function particulars, including guest and hotel expectations.

Greet guests and respond to requests in a friendly and courteous manner.

Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency throughout the banquet.

Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.

Replenish beverages as necessary, and check with guests for overall satisfaction.

Once banquet is complete, clear and, if necessary, reset banquet rooms according to Supervisors specifications to ensure the readiness of the room for the following function.

Line out supplies as directed for future functions as needed.

Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.

Perform general cleaning tasks using standard hotel cleaning products, as assigned to adhere to health standards.

Adhere to all company policies and procedures.

Follow safety and security procedures and rules.

Know department fire prevention and emergency procedures.

Utilize protective equipment.

Report unsafe conditions to supervisor.

Report accidents, injuries, near-misses, property damage or loss to supervisor.

Provide for a safe work environment by following all safety and security procedures and rules.

All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).

Perform any related duties as requested by supervisor/manager.

KNOWLEDGE, SKILLS & ABILITIES:

Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

Hold a current Food Handler Card.

Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Knowledge of the appropriate table settings and service ware.

Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.

Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

Ability to remember, recite and promote the variety of menu items.Ability to operate beverage equipment, e.g., coffee maker

PHYSICAL DEMANDS:

Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.

Lifting Thirty (30) pounds maximum.

Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.