Banquet Server

Job Title:

Banquet Server

Banquets

Catering Service / Banquet Manager

Provides guests in the catering department with the highest standards of food and beverage service on all functions. In doing so, it is expected that all efforts be directed toward guest satisfaction, the achievement and maintenance of division standards, and profit maximization.

• Attendance as scheduled is required.
• Adhering to all division and local standard policies and procedures.
• Performing all guest contact activities in a cordial, efficient, and professional manner.
• Maintaining a commitment to guest satisfaction at all times.
• Maintaining a cooperative, team‑like attitude in working with supervisors and fellow associates, both within the department and in other hotel departments, to help achieve common goals of maximizing guest satisfaction and profit margins.
• Maintaining a positive attitude toward the hotel and the job being performed.
• Reporting to work on time and in proper uniform/attire.
• Punch and/or sign in, ready to work, and immediately check for work assignment.
• Complete any assigned work duties.
• Attend pre‑function briefing.
• Be able to read a BEO and know how to complete a set‑up and "mise en place" based on the information contained therein.
• Set tables in your assigned area correctly and uniformly using clean, pressed linen without rips, stains or tears; clean, unspotted silverware, china with no chips or cracks, clean, unspotted glassware. Table complements such as salt, pepper, sugar, and bread baskets should be clean and filled properly.
• Assist the captain in setting up buffet and other special food service tables/stations.
• Set up, serve, and break down assigned functions in a safe, accident‑free manner.
• All servers must be TIP Certified.

• Know the menu for each function served and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served.
• Follow timing procedures for setting each course.
• Greet and serve guests, following guidelines for Aggressive Hospitality and all other details of our policies and procedures regarding the service of food and beverages.
• Acknowledge and respond to all guest requests, bringing them to the attention of or turning them over to the captain or Catering Service/Banquet Manager.
• Keep the station neat and clean during service, constantly patrol the assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures.
• Use suggestive selling techniques when possible, selling a la carte wine, mixed drinks, after‑dinner cordials, coffee, etc.
• Follow all guest check and money handling procedures when serving a la carte beverage orders.
• Always notify the captain or Catering Service/Banquet Manager before leaving the floor or banquet service area.

• Use proper in‑room clearing and aisle tray break‑down procedures.
• Return all reusable table complements and condiments to be cleaned and refilled.
• Return all food to the kitchen.
• Retain all service equipment in the banquet area for cleaning and proper storage.
• Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/storing service equipment, etc.
• Assist the captain in breaking down buffet or other special food service tables and equipment.
• Clean and replace tray stands in proper storage area.
• Return clean serving equipment to proper storage area.
• Help keep banquet aisle and storage areas clean and organized.
• Inform management of any lost or damaged equipment, linen, etc.
• Check with captain or manager before leaving.
• Sign or punch out.

• Set up, serve and/or break down coffee breaks, receptions, and other special functions, as assigned and following standard policies and procedures.
• Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures.

• Attend department meetings, as scheduled.
• Follow clean‑as‑you‑go policy in all work performed.
• Comply with all local/division energy conservation and accident/loss prevention guidelines.
• Maintain a good record of attendance – follow procedures for…