Banquet Server

Description

POSITION SUMMARY
Set-up, service and breakdown assigned functions in a safe, accident-free manner.

ESSENTIAL FUNCTIONS

· Read BEO and know how to complete a set-up. (3%)

· Set tables in assigned area correctly and uniformly. (15%)

· Keep station neat and clean while servicing guest per established policies and procedures. (5%)

· Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment. (5%)

· Assist Lead Banquet Server in setting up/breaking down buffet or other special food service tables and equipment. (5%)

· Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. (50%)

· Follow all guest check and money-handling procedures when serving ala-carte and beverage orders. (2%)

· Other duties as assigned (5%)

Qualifications

Knowledge and Skills:

· Education: High school or equivalent.

· Experience: Two years hotel banquet food/beverage service.

· Skills and Abilities: Able to read and speak English. Able to lift, push, carry 20-40 lbs.

No. Of employees supervised: None.

Travel Required: Local travel for outside catering functions only.

Hours Required: Flexible. Scheduled days and times may vary based on need.

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Lifting 20-40 lbs (trays, dish racks, glass racks, etc.). Pushing 50-100 lbs (carts, Queen Mary's, hot box, portable bar). Carry 20-40 lbs. (trays, dish racks, glass racks, etc.).

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
Ability to bend to lower level cabinets and banquet storage room. Bend to lift trays.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.
Maneuver in narrow areas and between seated guests. Distance 100 ft - 100% of time.

Continuous Standing Describe the reasons to include time period and frequency.
Standing required to service guest(s)/functions; 100% of time scheduled.

Climbing Stairs
Up to approx. 12 steps 20% of 8 hours.

Driving Describe type of vehicle, distances, % of time involved and frequency.
No driving required.

Work Environment -Inside: 95% of 8 hours. Outside: 5% of 8 hours.

Describe any abnormal temperature exposures:
Extreme summer heat of 95 deg. and above and winter cold.

Hearing: Moderate

Explain: Communicate with supervisor, coworkers, guests.

Vision: Moderate

Explain: View set-up, serve guests.

Speech: Moderate

Explain: Communicate with supervisor, coworkers, guests.

Literacy: Moderate

Explain: Read and understand instructions on BEOs

Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.
Cleaning agents for silver, stainless steel and floor surfaces - 30% of time.

Protective Clothing:
Type: Slip resistant footwear. Approx. 100% of scheduled shift.