The Banquet Server provides prompt and courteous food and beverage service to banquet guests during banquet/ catering functions ensuring guests’ satisfaction.
Primary Responsibilities:
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Serves menu items to guests in a prompt and courteous manner and according to the banquet event order; times the service of courses to correspond with the dining pace of the guests.
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Performs pre- and post-shift side work; set-up, condiments, etc.
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Clears table after service. Removes trays of dirty dishes, silverware and glassware to kitchen for cleaning.
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Clears room at end of banquet of all props and centerpieces and properly returns to storage.
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Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
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Provides a professional image at all times through appearance and dress.
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Follows company policies and procedures.
Health and Safety:
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Follow hotel safe work procedures and policy, including the use of personal protective equipment.
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Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
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Report all injuries or illnesses to a supervisor or manager immediately.
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Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.
Relationships:
Internal: Kitchen Staff: To request food, china, glass, silver and linen
Management Staff: To alert of service challenges
Qualifications:
Education/ Experience: Basic reading, writing and math. Understands and comprehends English. Food service experience with general knowledge of banquet operations.
Certification and/or License Requirement: Serve It Right Certification
Skills:
Customer service.
Interpersonal communications.
Working Conditions:
Will be required to work early mornings, nights, weekends and holidays.
Will be required to work in fast paced, stressful environment.
May be asked to work overtime.
Physical/ Cognitive Activities:
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The major responsibility in this position is to provide prompt and courteous service to banquet guests, therefore a significant portion of the time is spent speaking, listening, walking, standing and carrying.
The vast majority of time is spent servicing menu items, whether it is a plated dinner or buffet, and is typically done while standing up and walking.
Communication skills are used a significant amount of time when talking with guests or staff and when given instructions.
Carrying, lifting and pushing items of up to 75 pounds (i.e. plates, utensils, trays, tables, and carts) occurs frequently.
Reading abilities are used frequently when reviewing event orders.
Reasoning, problem solving and organizational abilities are used often.
Organizational Structure:
Reports to: Banquet Manager, Director of Food and Beverage
This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.
In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.
