Banquet Server

Job Details: Job Location: 5203 PLYMOUTH LAPORTE TRAIL - PLYMOUTH, IN, Salary Range: Undisclosed, This role is an important position within the hotel, restaurant and conference center. The Banquet servers are responsible for setting up the banquet event, this may include tables, chairs, linen, center pieces, table settings, etc. Banquet Servers will also serve the food and beverage to the tables at the event as well as clear away the tableware and glassware after each course of the meal. Banquet serving is a physical position requiring individuals to carry and balance large, heavy trays as well as being able to bend and kneel with these trays for serving. Banquet Servers are often the only point of contact for guests of weddings and meetings that may or may not be staying at the hotel. Therefore, this is an extremely important role in ensuring the guests of the event have their expectations met or exceeded. Repeat business and word of mouth from these events is an extremely important aspect in ensuring the overall success of the hotel.  The Banquet Server must be able to work all shifts and flexible schedules including weekends and holidays

Key Responsibilities

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Maintain complete knowledge of service requirements for assigned function:  a) Pre function sidework; b) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation;  c) Particular characteristics/description of wines/champagne ordered; d) Prices for specified bar selections on cash bars; e) Station assignment and table setup; f) Group name, type of function and expected attendance; g) Scheduled hours of service; h) Special requests/arrangements; i) Order of service, traffic flow in room; VIPs’.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Complete prefunction sidework: a) check quality and amount of all stock and supplies using checklist; b) transport necessary supplies from storage areas to service area; c) Fold napkins, set linen/skirting on tables; d) Set tables according to service standards; e) Set up all condiments (butter, jellies, cream, juices) and beverages (nonalcoholic); f) ensure a sufficient supply of all silverware, glassware and chinaware for service; g) Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor; h) Check cleanliness and condition of assigned station and service areas; rectify any efficiencies.  Set up side station as assigned by supervisor.
Greet guests as they arrive and assist them with seating at tables.
Retrieve alcoholic beverage items from bar and serve to guests.
Open and serve wine/champagne bottles.
Serve all food courses and nonalcoholic beverage items to the guest in accordance with function requirements.
Clear each course following procedures.
Serve the food and/or beverage in the order and to the expectation of the Banquet Manager/Captain to ensure consistency in the order throughout the banquet.
Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
Complete closing side duties:  a) Breakdown all goods as specified. b) Clean all equipment as assigned.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all of Swan Lake Resort’s services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Complete other duties as assigned by the Banquet Manager or Captain.
Qualifications: Education & Experience: 
 

High school diploma or equivalent

Physical Requirements                                                                                                                                                

Exert physical effort in lifting/transporting at least 50 pounds
Push/pull cart and other equipment up to 250 pounds
Minimum 30% sitting
Requires standing/walking/bending throughout shift
Movement - Reach with hands, arms and lift
Noise - Moderate
Talk or hear
Travel - Less than 10%
Vision - Close
Vision - Color
Vision - Depth perception
Vision - Distant

Skill Requirements        

Must be able to prioritize and organize work assignments.
Great customer service skills
Excellent communication skills and an eye for detail.
Varying schedule to include evenings, holidays and extended hours as business dictates.
Reduced hours possible during off-season or slow times
Must be dependable and come to scheduled work shift in a positive state of mind, meeting dress and grooming standards for a professional appearance.

Supervisory Responsibilities

None