BASIC PURPOSE: Complete assigned banquet duties, typically including set-up, service and breakdown of functions, while ensuring tasks are completed in a safe, accident-free manner.
ESSENTIAL FUNCTIONS:
- Review Banquet Event Orders and receive instruction regarding details of event.
- Prepare event space, including action stations, buffets, beverage stations, tables, etc. according to Banquet Event Order.
- Ensure readiness of room for event; ensure tables in assigned area have been set correctly and uniformly.
- Ensure uniform (including nametag) and personal appearance is clean and professional.
- Greet, welcome and acknowledge guests upon arrival. Thank guests with sincere appreciation when departing. Speak with others using clear and professional language.
- Serve meal according to established standards for style of service. Communicate additional meal requirements, allergies, dietary needs and special requests to Captain or kitchen supervisor.
- Replenish buffet items to ensure consistency and freshness in presentation.
- Monitor tableware to ensure presentation standard is met. Replace items as necessary.
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
- Ensure courses are cleared and tables crumbed promptly and thoroughly.
- Assist other Event Staff in setting up/breaking down buffet or other special food service tables and equipment.
- Ensure all tableware, linen and equipment is returned to proper place.
- Other service duties as assigned.
Knowledge and Skills:
Education: High school education or equivalent.
Experience: One year of hotel banquet and/or food and beverage service preferred.
Skills and Abilities:
Ability to read, speak, and write English required.
Ability to lift, pull, push and carry 30 lbs. required.
Ability to perform basic math functions required.
No. of employees supervised: None
Lifting/Pushing/Pulling/Carrying:
Lifting: 20 – 30 lbs (trays, dish racks, glass racks, etc)
Pushing: 50 – 100 lbs. (carts, “Queen Mary”, hotbox, portable bar)
Carry: 20 – 30 lbs (trays, dish racks, glass racks, etc.)
Bending/Kneeling: Frequent bending and kneeling required.
Mobility: Ability to maneuver in narrow areas and between seated guests required.
Continuous Standing: Must be able to stand continuously for up to eight hours at a time.
Climbing: Ability to climb as many as thirty steps required on a regular basis.
