What are the responsibilities and job description for the Banquet Server - On Call position at Carter Hospitality Group?
JOB TITLE: Banquet Server
DEPARTMENT: Banquets
Reports to: Banquet Captain/Director of Food & Beverage
ESSENTIAL PURPOSE: Provides food and beverage services to guests in a friendly efficient, and professional manner, ensures a positive experience for all patrons.
ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
- Review appropriate event order to become familiar with menu and service order and procedures prior to start of function.
- Completes requited set up/preparation of function room/service area prior to scheduled activity
- Inspects all equipment prior to, during and at the end of each function.
- Reports any deviation from standards to Captain/Supervisor
- Inventories materials and supplies at beginning of shift, obtains quantities necessary to support forecasted levels of business.
- Prepares coffee, iced/hot tea and others beverages as required.
- Checks all plates prior to service for accuracy, completeness, appearance and presentations.
- Serves food and beverages to guest, replenishes same as needed.
- Monitors guests, anticipates needs, responds to request, and ensures satisfaction.
- Monitors guest alcohol consumption to prevent over indulgence and ensure safety.
- Clear tables and breaks down function rooms after completion of banquet food service activity.
- Completes assigned end of shift duties.
- Assist other staff members as needed to ensure optimum service to all guests.
- Performs other duties as assigned by the Manager.
JOB KNOWLEDGE:
- Minimum of 1 years of restaurant experience in hospitality or similar environment. Prior experience in a fast paced, customer service/hospitality industry is preferred.
- Able to work flexible schedule, including weekends
- Customer service skills
CERTIFICATE REQUIREMENTS: Must be obtained/current upon hire and maintained for duration of employment.
- TABC Certification
- Food Handler’s Certification
SKILLS AND APTITUDES: Knowledge of wines and varietals. Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.
BENEFITS (Part-time):
- Employee discounts
- Referral program
SCHEDULE:
- Must be available to work weekends, mainly in the morning, with the possibility of some evening shifts
- Flexible scheduling
- Additional work available in other service outlets
We are an Equal Opportunity Employer.