Banquet Server

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Description

About Appellation:
Born from the elegant merger of the culinary and hospitality worlds, Appellation is much more than a typical hotel company. Inspired by its name, this new hotel brand brings together the best of local elements in a new way: a hotel collection powered by people, connected by food, and defined by place—all designed to celebrate its destinations’ culture, community, and craftsmanship.

Developed by visionary co‑founders Charlie Palmer, one of America’s best‑known, award‑winning chefs and pioneer in the American hotel‑restaurant model, and Christopher Hunsberger, a 30‑year veteran of Four Seasons Hotels and Resorts and its former president of North Americas. Appellation will launch its first hotels and resorts in 2025. The Banquet Server is responsible for welcoming and taking care of our guests throughout their catering event with warmth and a high level of professionalism.

• Set up banquet rooms, including tables, chairs, linens, glassware, and place settings.
• Greet guests warmly and provide attentive service throughout events.
• Deliver food and beverage service in accordance with banquet event orders.
• Monitor guest satisfaction and respond quickly to requests.
• Maintain cleanliness and organization of event spaces before, during, and after service.
• Break down and reset banquet rooms promptly and neatly.
• Collaborate with banquet captains, kitchen, and bar staff to ensure seamless event flow.
• Follow all safety, sanitation, and service standards.

• At least 2 years food service experience.
• Ability to work well in a team environment by being a supportive team member that contributes to the banquet departmental goals; provides suggestions/recommendations in order to maintain the status of innovative leader in culinary and hospitality excellence.
• Is effective at working multiple priorities and tasks, working under stress, time management and exercise good judgment with guest and employee situations and challenges.
• Must have flexibility in performing different job roles within the department.
• Good interpersonal skills and perform simple problem solving.
• Work varying schedules to reflect the business needs including nights, weekends, and holidays.
• Ability to perform the essential functions of the job with or without reasonable accommodation.

• Constant: walking, standing, and repetitive use of hands, arms, and legs.
• Frequent: bending and bending of neck, grasping, pushing, pulling, and reaching below, above, and at shoulder level, lifting of chairs and tables for reset of rooms.
• Occasional: twisting of neck, power grasping, climbing stairs while carrying trays and products for events.

Work will be conducted in a kitchen environment requiring the ability to carry loaded trays on slippery surfaces and handle hot plates and equipment with proper personal protective equipment. Work will also be conducted in the outside areas of the property which may be hot, cold, noisy, and in the presence of dust, and during all weather conditions. You must have the ability to lift up to 50 pounds, bend, stoop and reach;

lift and carry equipment and supplies; constantly walk and stand for long periods (up to 4 hours) and ability to work in a fast‑paced environment; walking over uneven ground and up and down stairs to service guests with or without reasonable accommodation.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality