Banquet Server

Richmond Marriott Short Pump•Glen Allen, VA

About The Position

This position is responsible for delivering the highest quality of service to guests in a pleasant, efficient, and timely manner. The associate must understand proper table settings, dining etiquette, and Food and Beverage service standards, ensuring every detail meets organizational expectations. A helpful, courteous, and professional demeanor is required at all times, with each guest interaction reflecting a commitment to exceptional service, hospitality, and overall guest satisfaction. The hospitality industry operates seven (7) days per week, twenty-four (24) hours per day. As such, regular and reliable attendance, in accordance with company standards, is essential for success in this role.

Requirements

High School Diploma, GED, or equivalent work experience.
Minimum of 1-2 years of food service experience preferred.
Must be at least 21 years of age to serve alcoholic beverages.
Strong understanding of the English language with effective written and verbal communication skills.
Ability to carry a large oval tray with up to 6 covered dinners (approximately 20 pounds).
Ability to lift and transport a minimum of 50 pounds.
Ability to push/pull carts and equipment weighing up to 150 pounds.
Ability to perform various physical movements throughout work areas, including bending, reaching, and walking.
Must be able to stand and maintain well-paced mobility for up to 8 hours.
Must be able to work in banquet rooms and all hotel areas under variable temperature conditions and noise levels, in both indoor and outdoor environments.

Nice To Haves

Previous training in liquor, wine, and food service preferred.
Certification in an alcohol awareness program preferred.
Prior guest/customer relations training preferred.

Responsibilities

Know the menu and beverages served for each assigned function.
Monitor assigned tables and ensure proper setup before guest arrival.
Be familiar with all pre-set items required prior to guest seating.
Follow supervisor instructions on correct serving times
Understand proper timing for setting
Begin serving only when directed by the supervisor or banquet captain.
Clear each course only after receiving the appropriate signal from the supervisor.
For events with a head table, always serve the head table first, followed by the remaining guests.
Clear all food and beverage items from the left side toward the tray jack closest to the station; once cleared, remove the full tray from the room.
Check in with guests during service to ensure satisfaction and offer additional assistance as needed.
After each function, completely clean all tables.
Place all linens in appropriate containers and return all dishes to the designated dish area for breakdown and washing.
Inspect table setups for cleanliness, neatness, and compliance with group requirements and departmental standards; correct deficiencies as needed.