Banquet Server; On-Call

Description

JOB OVERVIEW:

Serve food and beverages to clients at various Banquet events including coffee breaks, breakfast, lunch and dinner. Essential qualifications:
At least 2 years of previous serving experience, have a polite and friendly manner. Must have a neat and clean appearance and a willingness to follow rules for sanitary food service. Ability to work efficiently to provide prompt service. Responsible for arriving to work on-time or early for scheduled shift, in all weather conditions and as called upon. Willingness to work evenings, early mornings and weekends as required.

Ability to communicate in English effectively. Schedule varies, as business dictates.

WORK ENVIRONMENT:

Meeting rooms and Function spaces. Occasionally outdoors including Birdwood Golf Course and off-premise events.

ESSENTIAL JOB FUNCTIONS

• Clean and set tables to be ready for customer use.
• Greet clients.
• Pick-up food from the Kitchen and deliver it to the appropriate place at the specified time.
• Pull Banquet Event Orders for appropriate function and read thoroughly to correspond with set-up.
• Check all lights and cleanliness of rooms.
• Observe customers to respond if they require additional service.
• Fold napkins and polish/set silverware per Banquet Event Order.
• Replace food and beverages as needed.
• Get an accurate head count for billing and generate consumption reports per Banquet Event Order.
• Set-up and decorate buffet and break stations.
• Provide consumption reports for break and bar service for appropriate billing.
• Leave function space and back-of-house areas clean and neat for the following shift.
• Organize equipment before, during and after function, including rental equipment.
• Communicate with the Kitchen regarding food preparations, timing and special needs.
• Bartend and handle cash when needed.
• Assist Set-up team in room “flips” when necessary.
• Contribute to overall resort team effort by completing additional duties as assigned.

FORBES TRAVEL GUIDE BASIC STANDARDS

• Telephone conversation is calm and clear.
• The guest is always asked permission before being placed on hold.
• No telephone hold longer than 30 seconds without offering call-back.
• Staff acknowledges the guest when appropriate and reasonably possible.
• Staff is highly articulate and avoids slang and excessive use of phrase-fragments.
• Staff is polite and maintains a gracious tone and appropriate pace throughout the interaction.
• Staff readily smiles and maintains an engaging expression.
• Staff makes eye contact and keeps focus on the guest.
• Staff exhibits a genuine sense of interest and concern for the guest.
• Staff is thoughtful and intuitive, demonstrating anticipatory service when appropriate and helpful.
• Cross-departmental channels of communication among staff are consistent and complete.
• Staff performs the requirements of their department knowledgeably and proficiently.
• Staff can capably answer questions about the entire hotel or obtains effective and prompt assistance.
• The guest’s name is used naturally as a signal of recognition.
• Staff closes interactions with polite, appropriate remarks.
• All staff encountered are wearing professional, clean and well-fitted uniforms.
• All staff encountered are extremely well-groomed.
• Staff maintains alert posture and behaves professionally in view of the guest.
• Staff does not decline any request without offering appropriate alternatives.
• The service is handled without excessive delays or interruptions.

FOUR DIAMOND SERVICE EXPECTATIONS

• Guests are greeted promptly and cordially.
• Guests are acknowledged by Server upon arrival.
• Group contact's name is used whenever appropriate.
• Table is maintained properly and silverware is replenished between courses.
• If ordered, wine is presented and served expertly.
• Team service is used throughout the experience.
• No water glass or coffee cup remains empty more than two minutes without a refill.
• Food items are served to the correct guest, with ladies at the table being served first.
• Food is served from the left and cleared from the right.
• Beverages are served on the right.
• Service is not obtrusive and Server does not interrupt guest to perform service.
• Empty glasses, dishes and silverware are removed at the guests' request, if not…