Banquet Server
Sage Hospitality Resources - Denver, CO

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Funky, cool and playful, the Curtis - a Doubletree by Hilton is a unique boutique hotel located in the heart of downtown Denver and quite simply, the hippest hotel in Denver to work and stay! A member of Hilton Hotels Worldwide, the 336-room hotel is as pop culture as they come, with interactive video art, themed guest room floors and amazing premier event space. The buzz is out regarding our fun focused property and if you have a passion for “Staying Happy” and creating a rewarding experience for guests and fellow associates, this may be the place for you!

We are looking for Banquet Servers to join our amazing team!

POSITION FOCUS
Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL DUTIES/RESPONSIBILITIES
Read BEO and know how to complete a set-up.

Set tables in assigned area correctly and uniformly.

Keep station neat and clean while servicing guest per established policies and procedures.

Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.

Assist Lead Banquet Server in setting up/breaking down buffet or other special food service tables and equipment.

Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

Follow all guest check and money-handling procedures when serving a-la-carte and beverage orders.

Complete assigned sidework.

Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards at all times.

Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.

Travel requirements - local travel for outside catering functions only.

OTHER DUTIES/RESPONSIBILITIES
Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.

Responds to customer inquiries and comments by providing timely and knowledgeable
information in order to provide quality customer service.

Presents a clean and professional appearance at all times.

Maintains a friendly, cheerful and courteous demeanor at all times.

Performs other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES - None

Requirements:
COMPETENCIES

STRATEGIC SKILLS
Proficient in position required job skills and knowledge. Intelligent in grasping and integrating new information. Is an active learner with a strong sense of curiosity. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions.

OPERATING SKILLS
Is effective in prioritizing work; consistently manages time and processes to create maximum efficiency with minimum disruption or redundancy. Is time sensitive, understands how work and processes fit in with other departmental or business priorities and objectives. Is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results.

COURAGE
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.

ENERGY AND DRIVE
Energetic and takes initiative. Is pro-active and persistent in pursuing and completing tasks. Strives to exceed expectations and goals.

PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality. Able to engage easily and actively connect with others. Is genuinely caring and compassionate; visibly demonstrates desire to understand others. Creates confidence and trust with others, is socially aware of self and others and is known for communicating the right message at the right time. Utilizes a variety of approaches and communication techniques tailored to each situation. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience. Positively accepts and provides feedback.

KNOWLEDGE/SKILLS
Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.

ABILITIES
Lifting trays, dish racks, glass racks, etc. 20 -40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20 -40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. No driving required. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

EDUCATION/FORMAL TRAINING
High school education or equivalent.

EXPERIENCE
Previous experience in similar position of 3 months or longer.

MATERIAL/EQUIPMENT USED
Computerized order machine, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.

ENVIRONMENT
Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees.

Sage Hospitality Resources - 15 months ago - save job - block
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About this company
20 reviews
Sage Hospitality Resources is wise to the ways of luxurious lodgings. The company is a leading hotel developer and operator with about 60...