Banquet Server - Providence Marriott Downtown

Meyer Jabara Hotels•Providence, RI

About The Position

Providence Marriott Downtown Job Description Job Title: Banquet Server Department: Banquets Reports to: Director of Banquet Position Summary: · Provides guests in the catering department with the highest standards of food and beverage service on all functions. In so, doing, it is expected that all efforts be directed toward guest satisfaction, the achievement/maintenance at division standards, and profit maximization. Essential Functions: · Attendance, as scheduled, is required. · Adhering to all division and local standard policies and procedures. · Performing all guest contact activities in a cordial, efficient, and professional manner at all times maintaining a commitment to guest satisfaction. · Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help achieve our common goals of maximizing guest satisfaction and profit margins. · Maintaining a positive attitude toward the hotel and the job being performed. · Reporting to work on time (as scheduled) and in proper uniform/attire. · Punch and/or sign in, ready to work, and immediately check for work assignment. · Complete any assigned work duties. · Attend pre-function briefing. · Be able to read a BEO and know how to complete a setup and “mise en place” based on the Information contained therein. · Set tables in your assigned area correctly and uniformly using clean, pressed linen without rips, stains, or tears, clean unspotted, silverware, clean china with no chips or cracks, clean unspotted glassware. Table complements · Salt, pepper, sugar, breadbaskets, etc. should be clean and filled properly. · Assist captain in setting up buffet and other special food services tables/stations. · Set up, service, and break down assigned functions in a safe, accident-free manner. All servers must be TIP Certified. Service: o Know the menu for each function served and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served. o Follow timing procedures for setting each course. o Greet and serve guests, following guidelines for Aggressive Hospitality and all other details of our policies and procedures regarding the service of food and beverage. o Acknowledge and respond to all guest requests, bringing them to the attention of or turning them over to the captain or Catering Service/Banquet Manager. o Keep the station neat and clean during service. Constantly patrol assigned station, refilling water and coffee, removing service items and condiments per established o policies and procedures. o Know the use of “suggestive selling” techniques when possible selling a la carte wine, Mixed drinks, after-dinner cordials, coffee, etc. o Follow all guest check and money handling procedures when serving a la carte beverage orders o Always notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service area. Break Down/Clean Up: o Use properly in-room clearing and aisle tray breakdown procedures. o Return all reusable table complements and condiments to be cleaned and refilled. o Return all food to the kitchen o Retain all service equipment in the banquet area for cleaning and proper storage. o Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/ storing servicing equipment etc. o Assist the captain in breaking down buffet or other special food service tables and equipment. o Clean and replace tray stands in the proper storage area. o Return clean serving equipment to the proper storage area. o Help keep all banquet aisle and storage areas clean and organized. o Inform management of any lost or damaged equipment, linen, etc. o Check with the captain or manager before leaving. o Sign or punch out. Additional Service: o Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned and following standard policies and procedures. o Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures. Other Functions: · Attend department meetings, as scheduled. · Follow clean as your policy in all work performed. · Comply with all local/division energy conservation and accident/loss prevention guidelines. · Maintain a good record of attendance – Follow procedures for notifying management, if unable to work. · Present a neat, polished appearance to our guests by following established grooming and uniform standards.

Requirements

Effective and clear communication skills
Professional and friendly hospitality skills
Practice food safe handling procedures
Knowledge of wines and alcoholic beverages
TIPS certification
Able to multi–task and organize multiple orders, thoughts, and tasks within the same given time
Bending and lifting food/ glass trays of up to 50 lbs
Being able to push or pull over 50 lbs
Continually moving at a fast pace
Continuous standing for the full shift or 8 hours or more
Continuous bending or kneeling
Must be able to take guest orders, and hear guest requests
Must be able to check for drink accuracy, assess guest's body language or expressions
Must be able to converse with guests and communicate well with others
Must be able to write and communicate orders
Must be able to work in hot or cold conditions
Clean and pressed uniform
Bottle opener/ lighter and or matches
Knowledge of chafing dishes and buffet décor / setup

Nice To Haves

One-year banquet/ restaurant/ catering experience is preferred

Responsibilities

Provides guests in the catering department with the highest standards of food and beverage service on all functions
Attendance, as scheduled, is required
Adhering to all division and local standard policies and procedures
Performing all guest contact activities in a cordial, efficient, and professional manner at all times maintaining a commitment to guest satisfaction
Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help achieve our common goals of maximizing guest satisfaction and profit margins
Maintaining a positive attitude toward the hotel and the job being performed
Reporting to work on time (as scheduled) and in proper uniform/attire
Punch and/or sign in, ready to work, and immediately check for work assignment
Complete any assigned work duties
Attend pre-function briefing
Be able to read a BEO and know how to complete a setup and “mise en place” based on the Information contained therein
Set tables in your assigned area correctly and uniformly using clean, pressed linen without rips, stains, or tears, clean unspotted, silverware, clean china with no chips or cracks, clean unspotted glassware
Assist captain in setting up buffet and other special food services tables/stations
Set up, service, and break down assigned functions in a safe, accident-free manner
Know the menu for each function served and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served
Follow timing procedures for setting each course
Greet and serve guests, following guidelines for Aggressive Hospitality and all other details of our policies and procedures regarding the service of food and beverage
Acknowledge and respond to all guest requests, bringing them to the attention of or turning them over to the captain or Catering Service/Banquet Manager
Keep the station neat and clean during service
Constantly patrol assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures
Know the use of “suggestive selling” techniques when possible selling a la carte wine, Mixed drinks, after-dinner cordials, coffee, etc.
Follow all guest check and money handling procedures when serving a la carte beverage orders
Always notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service area
Use properly in-room clearing and aisle tray breakdown procedures
Return all reusable table complements and condiments to be cleaned and refilled
Return all food to the kitchen
Retain all service equipment in the banquet area for cleaning and proper storage
Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/ storing servicing equipment etc.
Assist the captain in breaking down buffet or other special food service tables and equipment
Clean and replace tray stands in the proper storage area
Return clean serving equipment to the proper storage area
Help keep all banquet aisle and storage areas clean and organized
Inform management of any lost or damaged equipment, linen, etc.
Check with the captain or manager before leaving
Sign or punch out
Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned and following standard policies and procedures
Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures
Attend department meetings, as scheduled
Follow clean as your policy in all work performed
Comply with all local/division energy conservation and accident/loss prevention guidelines
Maintain a good record of attendance – Follow procedures for notifying management, if unable to work
Present a neat, polished appearance to our guests by following established grooming and uniform standards