Banquet Server, On-Call

Aparium Hotel Group-posted about 1 month ago

Part-time • Entry Level

Tampa, FL

501-1,000 employees

Accommodation

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The Banquet server reports directly to the F&B Manager, with oversite from the Director of F&B. It is critical the person in this position is tactical and strategic; you must be able to read and understand the requirements of the Hotel standards in service and providing the needs of our clients at all Banquets, catering, specialty events, and activations, both in meeting spaces and Hospitality Suites. You are the front-line soldier in our mission to exceed our Guests expectations and maintain the highest level of professionalism and service performance.

Uphold and model the company's principles of People, Place and Character by being proud of who you are, where you come from and who we serve at our hotel.
Be collaborative with your co-workers and leaders and use your intuition to fix things when you know they are not right or could be better.
Be a storyteller of the history of Haya hotel and share our translocal hospitality efforts about our local collaborators and partners.
Be emphatic about achieving the required set-up time for an event, and ensure the finer details of a table setting, stations, or chair placement has not gone unnoticed.
Receive last minute updates or changes to a banquet event order (BEO) with ease and know "We can do this!"
Review the details of each BEO to set rooms to the expectations of the client and guests; ensuring you have the resources and tools to execute your assignments.
Be proactive and let the F+B Manager and Sales team know if you are challenged in meeting requests or need their assistance.
Frequently communicate "must know" information to the kitchen and other support departments prior to and during events.
Ensure the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.
Take the health and safety practices and procedures to keep you and the guests safe seriously and make recommendations if something can be done better.
Appreciate that the team you are working with are doing their best, and pitch-in to help others when you see they need assistance.
Identify service issue and take action to correct them, this is your house, your reputation, do what you can to always make something better.
Be proud of your ability to learn the proper techniques of service for various meal periods and help your co-workers if they are not following along.
Knowledge is power, so it is critical you take the time to learn the food and beverage items being offered, including ingredients and method of preparation, as many of guest swill have dietary restrictions or allergies.
Be willing to help out in other food and beverage related departments or take on additional tasks that will provide you with learning opportunities to grow and develop your knowledge and skills.

Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
Minimum of 1 (one) year experience as an event/banquet server in either a free-standing or hotel restaurant.
TiPS Alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain such within 30 days of hire
Must meet local age requirements in order to serve alcohol
Available to work a flexible schedule to include nights, weekends, and holidays
Fluency in English both verbally and non-verbally
Continuous standing and walking and negotiating wet tile floor and steps
Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
Ability to roll and/or carry Banquet Table and Chairs
Standing and walking is continuous for 4-5 hours at a time
Lifting and carrying 30 lb. tray, crate or box is occasional
Negotiating varied floor surfaces is continuous
Carrying over shoulder is occasional
Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring, and mixing drinks
Rolling and/or carry Banquet tables is continuous
Carrying stackable banquet chairs by loading the cart is continuous
Excellent sight and balance needed for negotiating varied floor surfaces
Handling lighted candles, and handling hot fluids (coffee and tea)
Must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F)

Free parking in Ybor!!!
Free shift-meal prepared by our in-house culinary experts
Up to 50% off food when you dine at the restaurant as a guest
Greatly discounted room rates for your out-of-town guests

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