On-Call Banquet Server

On-Call Banquet Server at Highgate

Highgate Hotels is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30‑year track record as an innovator in the hospitality industry, Highgate is a trusted partner for top ownership groups and major hotel brands.

The Banquet Server is responsible for the set‑up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

• Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
• Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
• Serve guests according to the hotel’s standards in a friendly, courteous, and professional manner.
• Respond to guest problems, complaints, and accidents and communicate to management if necessary.
• Set all tables according to hotel standards.
• Maintain the banquet storeroom in a neat and orderly manner, stocked with all supplies necessary for food service functions.
• Clean‑up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re‑stocked properly.
• Prepare room according to BEO and the various meal functions.
• Follow all money handling procedures when serving the guest.
• Know the menu items for each function served and be able to give accurate descriptions.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

• High School diploma or equivalent and/or experience in hotel or a related field preferred.
• Flexible and willing to work long hours if required.
• Physical ability to exert up to 50 pounds of force occasionally and 20 pounds regularly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for entire shift.
• Effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
• Effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Show initiative, including anticipating guest or operational needs.

• Entry level

• Temporary

• Management and Manufacturing

• Hospitality