REPORTS TO:           Director of Banquets, Banquet Manager, Banquet Captain.

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Banquet function areas, meeting rooms and service areas.

Job involves working:

• under variable temperature conditions.
• under variable noise levels.
• outdoors/indoors.
• around chemicals.

KEY RELATIONSHIPS:

Internal:                      Staff in Banquets, Banquet Set Up, Beverage, Bar, Kitchen, Stewarding, Catering/Convention Services, Storeroom, Audio Visual Innovations, Laundry, Engineering.

External:                    Banquet guests/visitors, Banquet Vendor associates (i.e., florists), Equipment Repair associates, Trade show/Exposition Set Up associates.

QUALIFICATIONS

Essential:

1. Minimum of 18 years of age to serve alcoholic beverages.
2. TIPS Training within 60 days of employment.
3. Fluency in English, both verbal and written.
4. Provide legible communication.
5. Ability to:

• • perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests’ service needs.
  • work cohesively with co-workers as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest information and pertinent hotel data.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • uphold and exemplify Peabody Service Excellence®.

6. Knowledge of various food service styles (i.e., French service, Russian service, Butler style service).

 Desirable:

1. High school graduate or equivalent vocational training certificate.
2. 1 year experience as a Banquet Food Server.
3. Certification of previous training in liquor, wine and food service.
4. Knowledge of specific room set-up styles.
5. Fluency in a foreign language, preferably Spanish.
6. Certification in an alcoholic awareness program.
7. Ability to suggestively sell.
8. Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1.    Ability to stand and walk for prolonged periods of time.
2.    Ability to lift, carry and store in overhead areas approximately 30 pounds.
3.    Ability to bend, squat and reach on a constant basis.
4.    Ability to lift and carry a server tray weighing approximately 50 pounds in the overhand style of service.
5.    Ability to push and/or pull carts weighing approximately 200 pounds.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of service requirements for assigned function:
9. • Pre-function side work.
   • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
   • Particular characteristics/description of wines/champagne ordered.
   • Prices for specified bar selections on cash bars.
   • Station assignment and table set-up.
   • Group name, type of function and expected attendance.
   • Scheduled hours of service.
   • Special requests/arrangements.
   • Order of service, traffic flow in room.
   • VIPs
10. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
11. Complete pre-function side work:
12. • Check quality and amount of all stock and supplies using checklist.
    • Transport all necessary supplies from Storeroom to service area.
    • Fold napkins, set linen/skirting on tables.
    • Set tables according to service standards.
    • Set up all condiments (butter, jellies, cream, and juices) and beverages (non-alcoholic).
    • Ensure a sufficient supply of all silverware, glassware and chinaware for service.
    • Prepare all cold food items as assigned by the Supervisor.
    • Check cleanliness and condition of assigned station and service areas; rectify any deficiency. Set up side station as assigned by Supervisor.
13. Greet guests as they arrive and assist them with seating at tables.
14. Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements.
15. Record order of guest following departmental service procedures.
16. Legibly document orders when necessary or collect tickets when specified.
17. Retrieve alcoholic beverage items from bar and serve to guest.
18. Open and serve wine/champagne bottles.
19. Make all varieties of coffee.
20. Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements.
21. Clear each course following procedures.
22. Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
23. Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
24. Complete closing side duties:
25. • Breakdown all goods as specified.
    • Clean all equipment as assigned.
    • Restock items for next service.
    • Properly store all reusable goods.
    • Remove all dirty linen and transport to Laundry.
    • Stock all condiments.
    • Secure storage areas.
26. Adhere to payment, cash handling and credit policies/procedures.
27. Must be certified in TIPS Training within 60 days of employment.

SECONDARY JOB FUNCTIONS 

1.    Follow maintenance program and cleaning schedule.
2.    Assist on other functions as assigned.
3.    Assist Banquet Set Up Housepersons with room set-ups as assigned.
4.    Legibly document maintenance needs on work orders and submit to Manager.
5.    Attend meetings as scheduled.

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.

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.