BANQUET SERVER

JOB SUMMARY

The Banquet Server is responsible for the setup and serving of food and beverages to guests at all banquet functions, according to the hotel standards, for Hilton Garden Inn Pascagoula.

QUALIFICATION STANDARDS

Education & Experience:

• High school diploma or equivalent and/or experience in a related field preferred.

Physical Requirements:

• Flexible and long hours sometimes required.


• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.


• Ability to stand during entire shift.

Mental Requirements:

• Must be able to convey information and ideas clearly.


• Must be able to evaluate and select among alternative courses of action quickly and accurately.


• Must work well in stressful, high-pressure situations.


• Must maintain composure and objectivity under pressure.


• Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.


• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.


• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.


• Must be able to work and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS

Essential:

• Approach all encounters with guests and employees in a friendly and service-oriented manner.


• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.


• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.


• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.


• Maintain a warm and friendly demeanor at all times.


• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.


• Perform preparatory tasks and side-work duties to ensure that guests are served promptly and efficiently.


• Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.


• Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.


• Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.


• Set all tables according to hotel standards.


• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.


• Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and restocked properly.


• Prepare room according to BEO and the various meal functions.


• Follow all money handling procedures when serving the guests.

Marginal:

• Know and use “suggestive selling” techniques.


• Know the menu items for each function served and able to give accurate descriptions.


• Attend training as required by management.


• Perform other duties as requested by management.