Banquet Servers

Job Title: Banquet Server 

Department: Food and Beverage 

Supervisor: F&B Manager or Director 

Summary 

This position is responsible for the service of assigned banquet events to include assigned set up, guest service and event tear down. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Maintain a commitment to customer service and guest satisfaction. Perform all guest contact activities such as serving food and beverage, answering guest questions, etc. in a cordial, efficient and professional manner. 
• Ensure that the food and beverage is served while maintaining a consistent presentation and proper temperature. 
• Assist in food, beverage, equipment, meeting supplies, china, glass, and silverware inventories on a predetermined basis. 
• Maintain a cooperative, team-like attitude in working with supervisors and fellow employees (including other departments). 
• Enforce all sanitation procedures including safety guidelines and OHSA requirements. 
• Organizing equipment for a function as well as cleaning, maintaining, and looking after equipment during and after functions. 
• Make sure all storerooms are clean, organized and secured. 
• Immediate communication of special requests, guest problems or concerns to management. 
• Follow all designated opening and closing procedures to ensure areas are secure and energy efficient. 
• Adhere to all department and property-wide policies and procedures. 
• Ensure the proper handling and cleaning of all banquet equipment. 
• Perform any reasonable request assigned by management. 
• Attend all department, full staff, safety and other meetings and trainings as required by management. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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  

One to two years’ experience in food and beverage catering facility or hotel preferred, but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.  

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

Physical Demands 

 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. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  Employee will have to move, set up and tear down banquet equipment including but not limited to chairs, tables, staging, linens, service ware etc.  The employee must occasionally lift and/or move up to 50 pounds.