JOB DESCRIPTION

DEPARTMENT: BANQUETS

POSITION: SERVER DATE PREPARED: APRIL

2009

PLACE OF WORK: Banquet function areas, meeting rooms and service areas.

JOB OVERVIEW: 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.

REPORTS TO: Banquet Manager and/or Shift Supervisor.

KEY RELATIONSHIPS: Internal: Banquet Staff, Convention Services Staff, Bar Staff,
Kitchen/Stewarding Staff, Cashiers, Sales and
Catering Staff, Housekeeping Staff and Engineering.

External: Banquet guests/visitors, banquet vendor personnel

(i.e., florists), equipment repair personnel.
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.
 8. Ability to be well organized, maintain concentration and think
clearly when providing service to guests within any given
period of time.
9. Ability to focus attention on details.
10. Ability to suggestively sell alcoholic beverages and wines.
11. Ability to access and input information into Micros system.
12. Ability to maintain good coordination while serving orders
quickly.
13. Ability to exert physical effort in transporting food and
beverage to guest
14. Ability to endure abundant physical movements throughout
the work areas.
15. Ability to perform job functions with minimal supervision.
16. Ability to work cohesively with co-workers as part of a team.

Desirable:
1. Prior guest relations training.
2. High school graduate, some
college.
3. Certification of previous training in liquor, wine
and food service.
4. Any previous Culinary training.
5. Certification in alcoholic awareness program.
6. Certification in C.P.R.
7. Computer training.

JOB FUNCTIONS:

1. Maintain complete knowledge 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) Prices for specified bar selections on cash bars.
e) Station assignment and table set-up.
f) Group name, type of function and expected attendance.
g) Scheduled hours of service.
h) Special requests/arrangements.
i) Order of service, traffic flow in room.
j) V.I.P.'s.
2. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those
prohibiting service to minors, intoxicated persons and drunk driving.
3. Maintain complete knowledge of correct maintenance and use of equipment; use equipment only
as intended.
4. Maintain complete knowledge and comply with all departmental policies and service procedures.
5. Maintain complete knowledge of Micros and manual systems.
6. Complete pre-function sidework:
a) Check quality and amount of all stock and supplies using checklist.
b) Requisition all necessary supplies and transport from storeroom 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) according
to service standards.
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) Check cleanliness and condition of assigned station and service areas; rectify any
deficiencies.
 i) Set up side station as assigned by supervisor.
7. Greet guests as they arrive and assist them with seating at tables.
8. Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on
function requirements.
9. Record order of guest following departmental service procedures.
10. Input order into system; legibly document orders when system is down or collect tickets as
specified.
11. Retrieve alcoholic beverage items from bar and serve to guest in accordance with the
departmental standards.
12. Open and serve wine/champagne bottles in accordance with departmental standards and
function requirements.
13. Make all varieties of coffee in accordance with the departmental standards.
14. Serve all food courses and non-alcoholic beverage items to the guest in accordance with
departmental standards and function requirements.
15. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and
whatever time of day.
16. Maintain positive guest relations at all times.
17. Be familiar with all hotel services/features and local attractions/activities to respond to guest
inquiries accurately.
18. Handle guest complaints by following the instant pacification procedures and ensuring guest
satisfaction.
19. Monitor and maintain cleanliness, sanitation and organization of assigned station and service
areas.
20. Clear each course following procedures laid down in departmental manual.
21. Remove all tabletop items, linen and equipment from the function room as designated by function
requirements and in accordance with departmental standards
22. Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified
functions according to group requirements and departmental standards.
23. Complete closing side duties:
a) Properly store all reusable goods.
b) Breakdown all goods as specified in departmental standards.
c) Clean all equipment as assigned.
d) Restock items for next service.
e) Remove all dirty linen and transport to Laundry.
f) Marry and stock all condiments.
g) Secure storage areas.
24. Maintain cleanliness and organization of all work and storage areas throughout shift.
25. Adhere to payment, cash handling and credit policies/procedures.
26. Successful completion of the training/certification process.
27. Obtain cigars/cigarettes when requested by guests.
28. Follow maintenance program and cleaning schedule.
29. Assist on other functions as assigned.
30. Assist Convention Services Houseman with room set-ups as assigned.
31. Legibly document pertinent information in log book.
32. Legibly document maintenance needs on work orders and submit to manager.
33. Attend menu and wine tastings as scheduled.

NOTE:

A review of this description has excluded the marginal functions of the position that are incidental to
the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the
employee occupying this position. Employees will be required to perform any other job-related duties
assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will"
employment relationship.

I, ____________, understand, agree and accept the above Job Description

Employee signature: __________________________Date: ______________

Leader signature: __________________________Date: ______________