BANQUET SERVER

DEPARTMENT: Banquets

REPORTS TO: Banquet Manager

FLSA STATUS: Non-exempt

JOB STATUS: Part-Time

JOB SUMMARY

Banquet Server will follow through with the proper and timely set-up and execution of banquet events including

service and breakdown. Set up includes tables, buffets, coffee breaks, service area. Maintain a high degree of

professionalism. Maintain all equipment and facilities in an organized, clean, safe environment. A schedule to

include evenings, holidays and extended hours as business dictates.

REASONABLE ACCOMMODATION STATEMENT

To accomplish this job successfully, an individual must be able to perform, with or without reasonable

accommodation, each essential duty and/or function satisfactorily. Reasonable accommodations may be made to

help enable qualified individuals with disabilities to perform the essential functions.

QUALIFICATION STANDARDS

Education & Experience:

• Previous food server experience preferred.
• Positive interpersonal skills required.
• Must speak English fluently and be able to write in basic English. Understand and communicate guest

orders including and special needs or requests to the kitchen/supervisor.

• Strong food and beverage knowledge, wines and spirits required.

Physical requirements:

• Ability to work in a fast paced environment.
• Must be able to lift heavy trays in a crowded room.
• Ability to stand during entire shift.
• Must be TABC Certified.
• Must be able to work nights, weekends and holidays.

Work environment:

• Indoor and outdoor hotel building, kitchens, banquet areas, rooms, facilities and structures

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests

in an attentive, friendly, courteous and service oriented manner.

• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented

manner.

• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Presidian Standards, as required by scheduling, which

will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which includes wearing the proper

uniform and nametag.

• Comply with Presidian Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving

problems as necessary.

• Must be able to understand and apply complex information, data, etc. from various sources to meet

appropriate objectives.

• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

DUTIES & FUNCTIONS

Fundamental Requirements

• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow

employees.

• Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
• Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
• Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.
• Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.
• Set all tables according to hotel standards.
• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies

necessary for food service functions.

• Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are

stored and re-stocked properly.

• Prepare room according to BEO and the various meal functions.
• Follow all money handling procedures when serving the guest.
• Know and use “suggestive selling” techniques.
• Know the menu items for each function served and able to give accurate descriptions.
• Ensure overall guest satisfaction.