Banquet Server

Position Title: Banquet Server
Department: Banquets
Reports To:
Date Written/Revised: June 9, 2014

POSITION SUMMARY
Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner in accordance with LM Services' high standards of quality.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS
Set up banquet room as instructed by Banquet Captain to include linen, service ware and glassware.
Attend roll call meetings before events to learn function particulars, including guest and property expectations.
Greet guests and respond to requests in a friendly and courteous manner.
Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency throughout the banquet. Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
Replenish beverages as necessary, and check with guests for overall satisfaction.
Once banquet is complete, reset banquet room according to Captain's specifications to ensure the readiness of the room for the following function.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
Perform all duties as assigned by supervisor including side work to include replenishing condiments and restocking banquet shelves with supplies and cross-training.
Perform general cleaning tasks using standard property cleaning products, as assigned to adhere to health standards.
Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Knowledge of the appropriate table settings and service ware.
Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the property.
Ability to remember, recite and promote the variety of menu items.
Ability to transport up to 40 lbs. through a crowded room on a continuous basis throughout the shift.
Ability to operate beverage equipment, e.g., coffee maker.