JOB DESCRIPTION DEPARTMENT: BANQUETS POSITION: SERVER 2009 PLACE OF WORK: JOB OVERVIEW: DATE PREPARED: APRIL

Banquet function areas, meeting rooms and service areas. Set up assigned tables, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications and group requirements, courteously and efficiently. Take beverage orders and collect payments where specified. Maintain cleanliness and condition of the work areas and equipment. Banquet Manager and/or Shift Supervisor. Internal: Banquet Staff, Convention Services Staff, Bar Staff, Kitchen/Stewarding Staff, Cashiers, Sales and Catering Staff, Housekeeping Staff and Engineering. External: (i.e., Banquet guests/visitors, banquet vendor personnel florists), equipment repair personnel.

REPORTS TO: KEY RELATIONSHIPS:

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

QUALIFICATIONS/SKILLS:

Essential: 1. Minimum of 21 years of age to serve alcoholic beverages. 2. 2 year(s) experience as a Restaurant or Banquet Food Server. 3. Food handling certificate. 4. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding. 5. Ability to provide legible communication. 6. Ability to compute basic mathematical calculations. 7. Ability to understand guests' service needs.

R. d) Prices for specified bar selections on cash bars. 4.P. High school graduate. the work areas. traffic flow in room. maintain concentration and think service to guests within any given Ability to focus attention on details. Maintain complete knowledge of Micros and manual systems. Any previous Culinary training. e) Station assignment and table set-up. Certification in alcoholic awareness program. 2. 6. f) Group name. g) Scheduled hours of service. h) Special requests/arrangements. Maintain complete knowledge of and strictly abide by state liquor regulations. fruits and salads) as assigned by the supervisor. JOB FUNCTIONS: 1. texture. Ability to maintain good coordination while serving orders quickly. d) Set tables according to service standards. type of function and expected attendance. Ability to access and input information into Micros system. appearance. 2. 5. jellies. 6.I. particularly those prohibiting service to minors. 8. 10. intoxicated persons and drunk driving. j) V. Ability to endure abundant physical movements throughout 15. b) Detailed menu selections. i) Order of service. garnish and method of presentation. g) Prepare all cold food items (cereals. juices) and beverages (non-alcoholic) according to service standards. Maintain complete knowledge and comply with all departmental policies and service procedures. set linen/skirting on tables. 11. Prior guest relations training. wine and food service. Ability to be well organized. 12. rectify any deficiencies.P. Ability to exert physical effort in transporting food and beverage to guest 14. c) Fold napkins. use equipment only as intended. e) Set up all condiments (butter. Ability to suggestively sell alcoholic beverages and wines. Desirable: 1. 16. Maintain complete knowledge of correct maintenance and use of equipment. Ability to work cohesively with co-workers as part of a team.'s. Computer training. major ingredients. Complete pre-function sidework: a) Check quality and amount of all stock and supplies using checklist. 5. Certification of previous training in liquor. quality standards. c) Particular characteristics/description of wines/champagne ordered. some college. cream.clearly when period of time. Certification in C. b) Requisition all necessary supplies and transport from storeroom to service area. glassware and chinaware for service. . Maintain complete knowledge of service requirements for assigned function: a) Pre-function sidework. 4. 13. h) Check cleanliness and condition of assigned station and service areas. 7. 3. 3. f) Ensure a sufficient supply of all silverware. providing 9. Ability to perform job functions with minimal supervision.

i) Set up side station as assigned by supervisor. 24. 12. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. Successful completion of the training/certification process. Handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Input order into system. 17. Maintain positive guest relations at all times. Remove all tabletop items. respond promptly and acknowledge all guests. Anticipate guests' needs. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards and function requirements. Clear each course following procedures laid down in departmental manual. refresh and breakdown coffee breaks. 31. utilizing suggestive selling techniques. f) Marry and stock all condiments. Greet guests as they arrive and assist them with seating at tables. d) Restock items for next service. sanitation and organization of assigned station and service areas. 28. legibly document orders when system is down or collect tickets as specified. Employees will be required to perform any other job-related duties assigned by their supervisor. 18. 15. Retrieve alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. Record order of guest following departmental service procedures. receptions and buffet tables for specified functions according to group requirements and departmental standards. Follow maintenance program and cleaning schedule. Legibly document pertinent information in log book. Assist Convention Services Houseman with room set-ups as assigned. 21. Adhere to payment. 30. 33. implied or otherwise. Monitor and maintain cleanliness. 27. monitor. 32. Set up. 10. 19. 8. 29. Maintain cleanliness and organization of all work and storage areas throughout shift. b) Breakdown all goods as specified in departmental standards. 11. 9. All duties and requirements are essential job functions. Open and serve wine/champagne bottles in accordance with departmental standards and function requirements. g) Secure storage areas. however busy and whatever time of day. This document does not create an employment contract. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legibly document maintenance needs on work orders and submit to manager. Complete closing side duties: a) Properly store all reusable goods. Make all varieties of coffee in accordance with the departmental standards. 14. e) Remove all dirty linen and transport to Laundry. c) Clean all equipment as assigned. Take guests' alcoholic beverage orders. 7. Assist on other functions as assigned. other than an "at will" . when specified on function requirements. 23. 20. linen and equipment from the function room as designated by function requirements and in accordance with departmental standards 22. Obtain cigars/cigarettes when requested by guests. 13. 26. 16. Attend menu and wine tastings as scheduled. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. 25. cash handling and credit policies/procedures.

____________.employment relationship. understand. I. agree and accept the above Job Description Employee signature: Leader signature: __________________________Date: __________________________Date: ______________ ______________ .

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