Banquet Server
Sheraton Raleigh Hotel - Raleigh, NC

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DESCRIPTION

Banquet Servers are responsible for ensuring that all food and beverage service for functions in the banquet department are served according to standards. The ideal candidate is friendly, optimistic, detail-oriented, has an outgoing personality, enjoys working with people and working on a team; has a proven passion and ability to anticipate and exceed our guests' needs; has knowledge of banquet preparations and operations; can comprehend and deliver service standards; excellent at guest and team member relations and etiquette; and comprehends to importance of complying with applicable federal, state, and local health and safety regulations. Has at least 1 year experience as a banquet server, server in an upscale restaurant or full-service hotel. Conversational Spanish skills is a plus. Available for flexible work hours (weekends and extended eight-hour days); schedule varies; days, nights, weekends, holidays, etc.CERTIFICATION PREFERRED: ServSafe TIPS

DUTIES

** At work on time when scheduled and in proper uniform; clean pressed with correct nametag. Maintain uniform and grooming standards as outlined in the employee handbook ** Maintain complete knowledge of and comply with all departmental policies/service procedures/standards; maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. ** Anticipate guests and fellow team member needs, respond promptly and acknowledge all guests and team members, however busy and whatever time of day; be familiar with all Hotel services/features and activities to respond to guest inquiries accurately** Respond in positive, calm tone to guest and team members at all times ** Resolve guest complaints, ensuring guest satisfaction ** Monitor and maintain cleanliness, sanitation and organization of assigned work areas** Maintain complete knowledge, and train staff of service requirements for assigned function: a) Pre-function sidework b) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation. c) Particular characteristics/description of wines/champagne ordered. d) Station assignment and table set-up. e) Group name and type of function. f) Scheduled hours of service. g) Special requests/arrangements. ** Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons ** Complete pre-function sidework: a) Comply with quality and amount of all stock and supplies using checklist b) Transport necessary supplies from storage areas to service area c) Fold napkins, set linen/skirting on tables d) Set tables according to service standards e) Set up all condiments (butter, jellies, cream, juices) and beverages (non-alcoholic) f) Ensure a sufficient supply of all silverware, glassware and chinaware for service g) Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor h) Maintain cleanliness and condition of assigned station and service areas; rectify any in-efficiencies i) Set up side station as assigned by Supervisor ** Greet guests as they arrive and assist them with seating at tables. ** Monitor surrounding and report concerns to supervisor. ** Open and serve wine/champagne bottles.** Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements** Remove all tabletop items, linen and equipment from the function room as designated by function requirements. ** Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements. ** Adhere to payment, cash handling and credit policies/procedures ** Maintain open communications & updates with supervisor** Complete closing side duties: a) Breakdown all goods as specified. b) Clean all equipment as assigned. c) Restock items for next service. d) Properly store all reusable goods. e) Remove all dirty linen and transport to laundry staging area f) Marry and stock all condiments. g) Secure storage areas. ** Comply with maintenance program and cleaning schedule** Assist on other functions as assigned** Assist House Set-up with assigned room set-ups ** Consistently, legibly document pertinent information in log book ** Attend training, meetings, and other department events as scheduled

QUALIFICATIONS

Minimum of legal age required to serve alcohol ** One year experience as a Restaurant or Banquet Food Server ** The ability to remain calm and calm those around you in stressful situations; using good judgment** Must have excellent command of the English language; conversational level of Spanish is a plus ** Provide excellent customer service and maintain a professional demeanor ** Compute basic arithmetic ** Ability to perform job functions with attention to detail, speed and accuracy; prioritize and organize; be a clear thinker and communicator; follow directions thoroughly** Ability to understand guests' service needs; work cohesively with co-workers and leadership team as part of a team; work with minimal supervision** Ability to maintain confidentiality of guest information and pertinent hotel dataPHYSICAL DEMANDS Exert physical effort in lifting/transporting at least 50 pounds without assistance; push/pull cart and other equipment up to 250 pounds; endure various physical movements throughout crowded work and event areas. Must be able to stand and exert well-paced mobility for extended periods of time; constantly lifting, carrying, pushing, pulling or otherwise move objects; extended periods of standing, reaching above head to move items, walking, stooping, and lifting. Requires close vision with or without corrective lenses. Work is normally performed in an interior hotel environment •· At work on time when scheduled and in proper uniform; clean pressed with correct nametag. Maintain uniform and grooming standards as outlined in the employee handbook •· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards; maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. •· Anticipate guests and fellow team member needs, respond promptly and acknowledge all guests and team members, however busy and whatever time of day; be familiar with all Hotel services/features and activities to respond to guest inquiries accurately•· Respond in positive, calm tone to guest and team members at all times •· Resolve guest complaints, ensuring guest satisfaction •· Monitor and maintain cleanliness, sanitation and organization of assigned work areas•· Maintain complete knowledge, and train staff of service requirements for assigned function: a) Pre-function sidework b) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation. c) Particular characteristics/description of wines/champagne ordered. d) Station assignment and table set-up. e) Group name and type of function. f) Scheduled hours of service. g) Special requests/arrangements. •· Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons •· Complete pre-function sidework: a) Comply with quality and amount of all stock and supplies using checklist b) Transport necessary supplies from storage areas to service area c) Fold napkins, set linen/skirting on tables d) Set tables according to service standards e) Set up all condiments (butter, jellies, cream, juices) and beverages (non-alcoholic) f) Ensure a sufficient supply of all silverware, glassware and chinaware for service g) Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor h) Maintain cleanliness and condition of assigned station and service areas; rectify any in-efficiencies i) Set up side station as assigned by Supervisor •· Greet guests as they arrive and assist them with seating at tables. •· Monitor surrounding and report concerns to supervisor. •· Open and serve wine/champagne bottles.•· Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements•· Remove all tabletop items, linen and equipment from the function room as designated by function requirements. •· Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements. •· Adhere to payment, cash handling and credit policies/procedures •· Maintain open communications & updates with supervisor•· Complete closing side duties: a) Breakdown all goods as specified. b) Clean all equipment as assigned. c) Restock items for next service. d) Properly store all reusable goods. e) Remove all dirty linen and transport to laundry staging area f) Marry and stock all condiments. g) Secure storage areas. •· Comply with maintenance program and cleaning schedule•· Assist on other functions as assigned•· Assist House Set-up with assigned room set-ups •· Consistently, legibly document pertinent information in log book •· Attend training, meetings, and other department events as scheduled

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