Banquet Server - Hilton O'Hare Airport

Hyde Park Hospitality•Chicago, IL

8h•Onsite

About The Position

Hyde Park Hospitality is hiring a Banquet Server at Hilton O'Hare Airport! PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: To deliver and serve food and/or beverage items in a friendly, courteous and timely manner resulting in guest satisfaction. Average Percentage of Time ESSENTIAL FUNCTIONS 20% Set banquet tables to meet the function specifications. 55% Carry trays up to 50 lbs. Serves food, beverage and condiments/accompaniments to banquet and function clientele in a friendly and courteous manner to ensure guest satisfaction. Delivers dirty China, silver and glassware to kitchen stewards’ area. 10% Quietly removes China, glassware and silverware from tables at the end of the meal period. 10% Set/display food and beverages on buffet tables for delivery to function guests requiring buffet service. Requires pushing large, wheeled tables to and from the function room area. Serves guests and clears tables. Delivers dirty China, silver and glassware to kitchen stewards' area. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Team member may be assigned as Banquet Server, Coffee Crew Server or Conference Service Server based on primary responsibility and seniority. Attend mandatory meetings. Perform all assigned side- work such as replenishing condiments and restocking side-stands. Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages. Transport necessary items to ensure food safety standards and satisfy guest needs. Perform general cleaning tasks to adhere to health and safety standards. Keep work area clean and organized. Complete other duties as assigned by supervisor. PHYSICAL REQUIREMENTS: Frequency Key: Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours. Physical Activity Frequency Sitting Never Walking Constant Standing Frequent Climbing Stairs Constant Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Talking Frequent Smell Frequent Taste Occasional Lifting/Carrying (# lbs.) up to 30 lbs. Frequent Travel Never OTHER DUTIES Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. HPH will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): None SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of the appropriate table settings, Serviceware and menu items. Some wine knowledge. Ability to read, speak and write the English language in order to communicate with guests. Ability to remember, recite and promote the variety of menu items. Ability to transport up to 30 lbs. on a continuous basis. Ability to operate beverage and toast equipment. QUALIFICATION STANDARDS EDUCATION High School graduate or equivalent preferred. EXPERIENCE Previous food service experience required. LICENSES OR CERTIFICATES Food Service Sanitation certification. Alcohol Server Permit (if required). GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. NOTICE: The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with HPH rules and regulations for the safe and efficient operation of HPH facilities. Employees who violate HPH rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Requirements

Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Knowledge of the appropriate table settings, Serviceware and menu items.
Some wine knowledge.
Ability to read, speak and write the English language in order to communicate with guests.
Ability to remember, recite and promote the variety of menu items.
Ability to transport up to 30 lbs. on a continuous basis.
Ability to operate beverage and toast equipment.
Previous food service experience required.
Food Service Sanitation certification.
Alcohol Server Permit (if required).

Responsibilities

Set banquet tables to meet the function specifications.
Carry trays up to 50 lbs.
Serves food, beverage and condiments/accompaniments to banquet and function clientele in a friendly and courteous manner to ensure guest satisfaction.
Delivers dirty China, silver and glassware to kitchen stewards’ area.
Quietly removes China, glassware and silverware from tables at the end of the meal period.
Set/display food and beverages on buffet tables for delivery to function guests requiring buffet service.
Requires pushing large, wheeled tables to and from the function room area.
Serves guests and clears tables.
Delivers dirty China, silver and glassware to kitchen stewards' area.
Attend mandatory meetings.
Perform all assigned side- work such as replenishing condiments and restocking side-stands.
Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
Transport necessary items to ensure food safety standards and satisfy guest needs.
Perform general cleaning tasks to adhere to health and safety standards.
Keep work area clean and organized.
Complete other duties as assigned by supervisor.