Banquet Server - On Call

MPM Macon•Naples, FL

6d•Onsite

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. Banquet Servers will be responsible of the dining experience to include greeting the guest, serving the guest in a gracious and professional manner that represents the highest of standards to ensure exceptional service to all guests that is consistent and continually in accordance with the Autograph Collection standards under the franchise of Mainsail Lodging & Development.

Requirements

High School diploma or higher
Excellent customer service skills
Excellent communication skills, both verbal and written
Ability to use technology, e.g. tablets
Ability to stand for extended periods of time and in a potentially hot area under a heat lamp
Ability to walk and bend
Ability to lift 25 pounds
Ability to communicate clearly
Corrected vision to normal range
Long hours sometimes required
Make sound judgments quickly
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the office, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations

Nice To Haves

Previous hospitality/banquet serving position preferred

Responsibilities

Knowledge of all beverages to include liquors and wines
Serves guests in an efficient courteous manner following the proper steps of service
Report to work on time and in proper uniform/approved attire
Work as a team with all team members within the hotel
Check station assigned for cleanliness of area
Set up tables with items needed for service such as salt, pepper, cutlery, glassware, dishware
Have necessary tools to run the shift such as tray, pen, corkscrew, crumber
Ability to pair wines with meals
Knowledge of all menu items to include prep time, preparations, sauces, allergies, and accompaniments
Keeping Back of House clean and tidy with all provided guidelines of ‘everything in its place’
Ability to use large descriptors to showcase entrees
Ability to handle station, or when situations arise, ability to let manager/supervisor know ahead of time so as not to affect the guest experience
Follow cash handling procedures, and must be able to explain shortages and overages
Follow the proper steps of service consistently with every table as outlined in training manual
Bus tables quickly and quietly ensuring no sticky residue is left on the table
Ability to carry banquet tray (with up to 8 entrée plates)
Detail tables and remove items not in use
Never solicit tips
Attend monthly department meetings and daily stand ups
Perform other duties as management requests to service our guests
Ability to use POS (point of sale) system
Follow the procedures addressed in the training manual