Banquet Server - Delta by Marriott Fargo ND

Hotel Equities•Fargo, ND

13h•$0 - $10•Onsite

About The Position

Service, set-up and break down assigned functions in a safe, accident-free manner. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. This role requires thorough knowledge of the catering and food profession, adherence to policies and procedures, and the ability to determine course of action based on guidelines. It also involves supervision/management skills, oral and written communication skills, moderate hearing, excellent vision, moderate speech communication skills, and moderate comprehension and literacy to read and understand BEO's requests. The job requires lifting/pushing/pulling/carrying of items such as food and small equipment up to 75% of the time, bending for oven use, full range of mobility with the ability to travel 30-50 feet regularly, and standing for up to one hour at a time, 3-5 times a day, usually during preparation or plate-up.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Requires supervision/management skills.
Requires oral and written communication skills.
Must have moderate hearing - to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff.
Must have moderate comprehension and literacy to read and understand all BEO's requests.
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Standing usually during preparation or plate - up to one hour at a time, usually 3-5 times a day.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.

Responsibilities

Must have clean and wrinkle free uniform, DoubleTree Name Tag, and either white or black under garment under banquet uniform and black non-slip shoes. Adhere to grooming and appearance standards.
Must be able to read BEO’s and know all the equipment necessary to complete the set up for each function.
Set tables in assigned area correctly and uniformly with proper equipment.
Set up buffets with food presentation and table prep before event begins.
Keep buffet stations neat and clean while servicing guests per established policies and procedures.
Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.
Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.
Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
Complete assigned paperwork per event or function.
Complete all side work during and after events.
During events when servers have down time must organize and stock all products used or help prepare for next day’s events.
All equipment used must be returned to proper area and wiped down and kept neat in banquet areas.
All buffet food that has been served must be disposed of properly.
All events both Plated and Buffet style food that is left over and untouched in the hot box or coolers must be addressed with Chef’s before event on how to handle after event is over.
All food that is saved must be labeled, dated and stored properly.
All equipment not used must be returned and put away properly in designated storage areas
Banquet areas should be neat and clean, wiped down and ready for next day’s business.