Banquet Server

Essential Functions:

• Sets banquet tables to meet the function specifications.
• Carries trays of up to 50 lbs.  Serves food, beverage and condiments/accompaniments to banquet and function clientele in a friendly and courteous manner to ensure guest satisfaction.  
• Quietly removes china, glassware and silverware from tables at the end of the meal period and delivers to kitchen steward’s area.
• Sets/displays food and beverages on buffet tables for delivery to function guests requiring buffet service.  Requires pushing large wheeled tables to and from the function room areas.  Serves guests and clears tables.  Delivers dirty china, silver, and glassware to kitchen steward’s area. 

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform all assigned sidework such as replenishing condiments and restocking sidestands.
• Abide by all State, Federal and Company liquor regulations pertaining to serving alcoholic beverages.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.

PHYSICAL   REQUIREMENTS:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key:  Rare, Occasional, Frequent, or Constant

 Physical Activity  Frequency

Sitting                                                               Occasional

Walking, Standing                                           Constant

Climbing Stairs                                                Occasional

Crouching/Bending/Stooping                         Frequent

Reaching                                                          Constant

Grasping                                                           Constant

Pushing/Pulling                                                Frequent

Near Vision                                                        Constant

Far Vision                                                          Constant

Hearing                                                              Constant

Talking                                                               Frequent

Smelling                                                            Frequent

Tasting                                                              Occasional

Lifting/Carrying (up to 50 lbs.)                        Frequent

Travel                                                                 Never

OTHER DUTIES

Assimilate into the Packard culture through understanding, supporting and participating in all elements of corporate policies.   Demonstrate working knowledge of the service standards. 

Regular attendance in conformance with the standards, which may be established by Packard from time to time, is essential to the successful performance of this position. 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

SAFETY REQUIREMENTS          

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

·         None 

Team members will be trained in the proper use and care of assigned PPE.  The hotel provides the required PPE.  It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager. 

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to read, write and speak the English language fluently to interact with staff and guests
• Basic knowledge of food & beverage preparations, service standards, guest relations and etiquette
• Knowledge of appropriate table settings, serviceware and menu items.  Some wine knowledge
• Ability to remember, recite and promote the variety of menu items
• Ability to transport up to 30 lbs on a continuous basis and 50 lbs occasionally
• Ability to operate beverage and toast equipment
• Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism

QUALIFYING STANDARDS

Education

High School graduate or equivalent required. 

Experience

Prior banquet department or food service experience preferred 

Licenses or Certificates 

Food Service Sanitation Certificate, CPR Certification, and/or First Aid Training preferred.  

Alcohol Server Permit (if required). 

Grooming

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

Other

Additional language ability preferred.

Must meet minimum age requirement for jurisdiction.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day.  In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.