POSITION PURPOSE:
Ensure you read the information regarding this opportunity thoroughly before making an application.
Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to the company's high standards of quality.
Responsibilities include but not limited to:
Gather supplies and set up banquet room as described in the Banquet Event Order and as instructed by Banquet Manager to include linen, service ware and glassware.Attend roll call 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 Manager 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.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.
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 hotel:
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.Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.And other duties as assigned by manager, supervisor or manager on duty to ensure service to guests and/or fellow associates.Skills, Abilities and Experience needed to be successful
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, using a combination of skills and abilities:
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 stand for long periods of time and move frequently from area to area.Ability to bend, stoop, crouch, reach with hands and arms.Ability to carry and balance dishware and glassware in the course of service.Regularly lift and/or move up to 30 pounds and occasionally lift and/or move up to 40 pounds.Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.Ability to operate beverage equipment, e.g., coffee maker.#J-18808-Ljbffr
