Banquet Server

Job Title: Banquet Server

FLSA Classification: Non-Exempt (Hourly)

Salary Range: Prevailing Minimum Wage, Percentage of Service Charge Gratuity Pool

Reports to: Banquet Manager/Assistant Banquet Manager

Summary/objective: A Banquet Server works as a member of the wait staff for food catering events and banquets. Duties include setting patron tables and buffet areas for service. During service, a Banquet Server accommodates all guests and is responsible for replenishing buffet food, refilling beverages, removing dirty dishes from tables and assist in additional tasks to help facilitate a smooth and efficient service.

• Mornings and weeknights preferred 

Essential functions

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

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• Review Banquet Event Orders (BEOs) at the beginning of each shift to ensure room is set up as contracted.
• Be aware of the location of all function rooms and the various types of setups, including, but not limited to classroom style; theatre style; conference style; u-shape; hollow square; and rounds.
• Prepare rooms for use; adjusting lights, sound volumes, adjust curtains, and temperature as needed for before guests arrive.
• Know the menu for each function that you serve and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served.
• Set all tables in your area properly and uniformly in accordance with the set guidelines for each function.
• Creatively and properly set-up and break down all buffets and other special food service tables and equipment.
• Be in communication with the Banquet Captains/Banquet Manager(s)/Banquet Chef regarding any special needs.
• Report food allergies to manager as soon as possible.
• Ensure proper use, storage and maintenance of all A/V and meeting room equipment.
• Communicate any areas of need, problems, and concerns to Banquet Manager(s)/Banquet Captains.
• Maintain proper dining experience, delivering items, fulfilling customer needs, removing courses, replenishing utensils, refilling glasses.
• Pour wine at the tableside.
• Complete all assigned side work, such as refilling condiments, sorting linen, hanging/storing drapes, cleaning/storing serving equipment etc.
• Perform all other duties as assigned by management.
• Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.
• Adhere to all Health and Safety policies and procedures. 

Work environment

• Working conditions are based in a hospitality setting.
• May be indoor or outdoor setting depending on outlet.
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate to loud.

Physical demands

• To perform this job successfully, the individual must be able to stand, move and work throughout the banquet function area and property, including walking up to 1 ½ mile, climbing stairs and stand for the duration of the shift. 
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.
• The associate must regularly lift and/or move up to 50 pounds. 
• Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus. 

Work authorization/security clearance requirements

Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States. 

Affirmative Action/EEO statement 

Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.

Offered Benefits

Saybrook Point Resort & Marina offers a competitive benefits package designed to support our employees' health, financial well-being, and professional growth. All employees are eligible for our 401(k)-retirement savings plan, Employee Assistance Program (EAP), employee discounts, holiday premium pay for hours worked on designated holidays, and financial assistance through our Employee Relief Fund and Hardship Loan Program. Eligible full-time employees also receive medical, dental, and vision insurance, paid time off, paid holidays, and tuition reimbursement.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 

Competencies

• Ability to work quickly and as a team in a fast-paced environment
• Positive interpersonal skills required.
• Ability to read and comprehend written instructions
• Ability to multi-task effectively
• Excellent communication skills

Required education and experience

• High school diploma/GED preferred
• Minimum 18 years of age

Preferred education and experience

• Previous waitstaff experience a plus
• Knowledge of catering practices preferred

Additional eligibility requirements

• Maintains all current licenses and certifications
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available days, evenings, weekends, holidays and extended hours as business dictates.

Salary : $17