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Providence Marriott Downtown

Job Description

Job Title: Banquet Server

Department: Banquets

Reports to: Director of Banquet 

Position Summary:

· Provides guests in the catering department with the highest standards of food and beverage service on all functions. In so, doing, it is expected that all efforts be directed toward guest satisfaction, the achievement/maintenance at division standards, and profit maximization.

Essential Functions:

· Attendance, as scheduled, is required.

· Adhering to all division and local standard policies and procedures.

· Performing all guest contact activities in a cordial, efficient, and professional manner

at all times maintaining a commitment to guest satisfaction.

· Maintaining a cooperative, team-like attitude in working with supervisors and

fellow associates (both within the department and in other hotel departments),

to help achieve our common goals of maximizing guest satisfaction and profit margins.

· Maintaining a positive attitude toward the hotel and the job being performed.

· Reporting to work on time (as scheduled) and in proper uniform/attire.

· Punch and/or sign in, ready to work, and immediately check for work assignment.

· Complete any assigned work duties.

· Attend pre-function briefing.

· Be able to read a BEO and know how to complete a setup and “mise en place” based on the

Information contained therein.

· Set tables in your assigned area correctly and uniformly using clean, pressed linen without

rips, stains, or tears, clean unspotted, silverware, clean china with no chips or cracks,

clean unspotted glassware. Table complements

· Salt, pepper, sugar, breadbaskets, etc. should be clean and filled properly.

· Assist captain in setting up buffet and other special food services tables/stations.

· Set up, service, and break down assigned functions in a safe, accident-free manner.

All servers must be TIP Certified.

Service:

o Know the menu for each function served and be able to knowledgeably explain the

major ingredients and preparation methods for each item to be served.

o Follow timing procedures for setting each course.

o Greet and serve guests, following guidelines for Aggressive Hospitality and all other

details of our policies and procedures regarding the service of food and beverage.

o Acknowledge and respond to all guest requests, bringing them to the attention of

or turning them over to the captain or Catering Service/Banquet Manager.

o Keep the station neat and clean during service. Constantly patrol assigned station,

refilling water and coffee, removing service items and condiments per established

o policies and procedures.

o Know the use of “suggestive selling” techniques when possible selling a la carte wine,

Mixed drinks, after-dinner cordials, coffee, etc.

o Follow all guest check and money handling procedures when serving a la carte beverage orders

o Always notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service area.

Break Down/Clean Up:

o Use properly in-room clearing and aisle tray breakdown procedures.

o Return all reusable table complements and condiments to be cleaned and refilled.

o Return all food to the kitchen

o Retain all service equipment in the banquet area for cleaning and proper storage.

o Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/

storing servicing equipment etc.

o Assist the captain in breaking down buffet or other special food service tables and equipment.

o Clean and replace tray stands in the proper storage area.

o Return clean serving equipment to the proper storage area.

o Help keep all banquet aisle and storage areas clean and organized.

o Inform management of any lost or damaged equipment, linen, etc.

o Check with the captain or manager before leaving.

o Sign or punch out.

Additional Service:

o Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned and following standard policies and procedures.

o Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures.

Other Functions:

· Attend department meetings, as scheduled.

· Follow clean as your policy in all work performed.

· Comply with all local/division energy conservation and accident/loss prevention guidelines.

· Maintain a good record of attendance – Follow procedures for notifying management, if unable to work.

· Present a neat, polished appearance to our guests by following established grooming and

uniform standards.

Experience:

· No experience necessary but one-year banquet/ restaurant/ catering experience is preferred

Skills:

· Effective and clear communication skills

· Professional and friendly hospitality skills

· Practice food safe handling procedures

· Knowledge of wines and alcoholic beverages

· TIPS certification

· Able to multi–task and organize multiple orders, thoughts, and tasks within the same given time.

Physical Job Requirements:

· Bending and lifting food/ glass trays of up to 50 lbs

· Being able to push or pull over 50 lbs

· Continually moving at a fast pace

· Continuous standing for the full shift or 8 hours or more

· Continuous bending or kneeling

Environment:

· Hearing: Must be able to take guest orders, and hear guest requests

· Vision: Must be able to check for drink accuracy, assess guest's body language or expressions

· Speech: Must be able to converse with guests and communicate well with others

· Literacy: Must be able to write and communicate orders

· Must be able to work in hot or cold conditions

Equipment:

· Clean and pressed uniform

· Bottle opener/ lighter and or matches

· Knowledge of chafing dishes and buffet décor / setup