Banquet Server - DoubleTree by Hilton Billings, MT

Hotel Equities•Billings, MT

17h•$0 - $11•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 adherence to grooming and appearance standards, including a clean uniform, name tag, appropriate undergarment, and non-slip shoes. The server must be able to read BEOs (Banquet Event Orders) and understand the equipment needed for function setups. Responsibilities include setting tables correctly, preparing buffets with proper food presentation, maintaining buffet cleanliness, using proper clearing techniques, assisting with buffet setup/breakdown, greeting and serving guests according to guidelines, completing assigned paperwork, and performing side work during and after events. During downtime, servers are expected to organize and stock products or prepare for future events. All equipment must be returned, cleaned, and stored properly. Food disposal, handling of leftover food with the Chef, labeling and storing saved food, and ensuring banquet areas are neat and clean are also key duties.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Supervision/management skills.
Oral and written communication skills.
Moderate hearing to hear equipment timers and communicate with other staff.
Excellent vision to see that product is prepared appropriately.
Moderate speech communication skills to be able to communicate with staff.
Moderate comprehension and literacy to read and understand all BEO's requests.
Ability to perform lifting/pushing/pulling/carrying of items including food and small equipment up to 75% of the time.
Ability to bend 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.
Ability to stand usually during preparation or plate-up for 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.
Ability to work a flexible schedule including nights, weekends and/or holidays.

Responsibilities

Service, set-up and break down assigned functions in a safe, accident-free manner.
Adhere to grooming and appearance standards, including wearing a clean and wrinkle-free uniform, DoubleTree Name Tag, appropriate undergarment, and black non-slip shoes.
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.
Ensure all equipment used is returned to the proper area, wiped down, and kept neat in banquet areas.
Dispose of all buffet food that has been served properly.
Address leftover, untouched food in hot boxes or coolers with the Chef’s before the event on how to handle after the event is over.
Label, date, and store all saved food properly.
Return and properly store all equipment not used in designated storage areas.
Ensure banquet areas are neat and clean, wiped down, and ready for next day’s business.