Banquet Server bei undefined

Position Title: Banquet Server

Reports to: Banquet Manager/ Banquet Supervisor / Banquet Captain

Position Summary: Responsible for coordinating entire station and communicating with back-of-the-house or Banquet Management personnel to provide a banquet dining experience that meets or exceeds guest expectations. Observes dinners to ensure that guests are satisfied with the food and service, responds to additional requests and determines when the meal has been completed. Responsibilities include stocking, removing, and resetting dishes and silverware between courses or functions and cleaning server station after a function.

These duties may be described as, but not limited to:

• Obtains assigned service station from banquet management at start of work shift.
• Greet guests with a smile and answers questions regarding food, beverage, and service.
  • Take food and beverage orders from guests (written or memorized) and relays order accurately to kitchen staff and bartender as appropriate.
  • Processes guests' orders to ensure all items are prepared properly and on a timely basis. Communicates with banquet management, kitchen staff, and bartender and coordinates entire station to ensure guest satisfaction with the food and service.
  • Serves courses from kitchen and service areas promptly, ensuring proper presentation and garnishing
  • Observes dinners to ensure that guests are satisfied with the food and service, responds to any additional requests, and determines when the meal has been completed.
  • After the banquet has concluded the server is responsible for stocking work stations, removing and resetting soiled dishes and silverware from table.

Requirements:

• Must be available weekends and holidays. Must be available for shifts that may start as early as 6AM and end as late as 1AM.
• Must be able to speak, read, write, and understand the primary language(s) of the work location. Must be able to speak and understand the primary language(s) of the guests who typically visit the work location.
• Varies, depending on the type of restaurant and level of service required; a knowledge of the sequence of service and banquet procedures, and must be customer sensitive and possess a sense of timing so that different courses may be served at the proper time.
• Must be able to stand and exert fast-paced mobility for periods of up to five (5) hours in length.
• Must have good sense of balance, be able to bend and kneel and have the ability to lift bus pans and trays frequently weighing up to 25 pounds