Banquet Server (On-Call)
Rosewood Hotels and Resorts
Job Description Job summary - • Set up assigned tables, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications and group requirements, courteously and efficiently. Take beverage orders and collect payments where specified. Maintain cleanliness and condition of the work areas and equipment
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of service requirements for assigned function: Pre-function sidework. 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. V.I.P.'s. • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. • Maintain complete knowledge and comply with all departmental policies and service procedures. • Complete pre-function side work: Check quality and amount of all stock and supplies using checklist. Requisition all necessary supplies and transport 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, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare all cold food items (cereals, fruits and salads) as assigned by the supervisor. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station as assigned by supervisor. • Greet guests as they arrive and assist them with seating at tables. • Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements. • Record order of guest following departmental service procedures. • Retrieve alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. • Open and serve wine/champagne bottles in accordance with departmental standards and function requirements. • Make all varieties of coffee in accordance with the departmental standards. • Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards and function requirements. • 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 hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Handle guest complaints by following the six step procedures and ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Clear each course following procedures laid down in departmental manual. • Remove all tabletop items, linen and equipment from the function room as designated by function requirements and in accordance with departmental standards. • Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements and departmental standards. • Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned. Restock items for next service. Remove all dirty linen and transport to Laundry. Marry and stock all condiments. Secure storage areas. Maintain cleanliness and organization of all work and storage areas throughout shift. Adhere to payment, cash handling and credit policies/procedures. This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities - Experience - • Minimum of 18 years of age to serve alcoholic beverages • Minimum two years’ experience as a Restaurant or Banquet Food Server in a upscale or luxury hotel.
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s 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.
Technical Skills - • Ability to communicate to customers clearly. • To accurately add, subtract, multiply and divide numbers. • Ability to stand for prolonged periods. • Must have developed language skills to the point to be able to read and understand instructions, safety rules, etc. • Ability to understand guests' service needs • Ability to access and input information into P.O.S. system • Ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to guests within any given period of time • Ability to focus on details • Ability to exercise good judgments in determining potentially intoxicated guests • Ability to maintain good coordination while preparing and serving orders quickly • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team.
Education or Certification - Language - • Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds of ten times daily , and satisfactorily communicate with guests and co-workers to their understanding.
Others – • While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of service requirements for assigned function: Pre-function sidework. 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. V.I.P.'s. • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. • Maintain complete knowledge and comply with all departmental policies and service procedures. • Complete pre-function side work: Check quality and amount of all stock and supplies using checklist. Requisition all necessary supplies and transport 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, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare all cold food items (cereals, fruits and salads) as assigned by the supervisor. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station as assigned by supervisor. • Greet guests as they arrive and assist them with seating at tables. • Take guests' alcoholic beverage orders, utilizing suggestive selling techniques, when specified on function requirements. • Record order of guest following departmental service procedures. • Retrieve alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. • Open and serve wine/champagne bottles in accordance with departmental standards and function requirements. • Make all varieties of coffee in accordance with the departmental standards. • Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards and function requirements. • 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 hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Handle guest complaints by following the six step procedures and ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Clear each course following procedures laid down in departmental manual. • Remove all tabletop items, linen and equipment from the function room as designated by function requirements and in accordance with departmental standards. • Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements and departmental standards. • Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned. Restock items for next service. Remove all dirty linen and transport to Laundry. Marry and stock all condiments. Secure storage areas. Maintain cleanliness and organization of all work and storage areas throughout shift. Adhere to payment, cash handling and credit policies/procedures. This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities - Experience - • Minimum of 18 years of age to serve alcoholic beverages • Minimum two years’ experience as a Restaurant or Banquet Food Server in a upscale or luxury hotel.
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s 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.
Technical Skills - • Ability to communicate to customers clearly. • To accurately add, subtract, multiply and divide numbers. • Ability to stand for prolonged periods. • Must have developed language skills to the point to be able to read and understand instructions, safety rules, etc. • Ability to understand guests' service needs • Ability to access and input information into P.O.S. system • Ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to guests within any given period of time • Ability to focus on details • Ability to exercise good judgments in determining potentially intoxicated guests • Ability to maintain good coordination while preparing and serving orders quickly • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team.
Education or Certification - Language - • Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds of ten times daily , and satisfactorily communicate with guests and co-workers to their understanding.
Others – • While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
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