Banquet Server

Embassy Suites Columbus, OH•Columbus, OH

13d

About The Position

The Banquet Server works under the direction of the Banquet Manager. The role’s primary responsibilities are serving food and drinks professionally and providing exceptional guest service. The position is paid hourly plus gratuity, and weekend availability is required.

Requirements

Weekend availability is required.
Maintain complete knowledge of and comply with state liquor regulations.

Responsibilities

Listen attentively to pre-shift meetings and communicate with the support crew and management.
Bus and set tables.
Set up and break down stations such as deli, dessert, coffee, and espresso.
Set up banquet rooms as instructed by the Banquet Manager, including linen, service-ware, and glassware.
Maintain complete knowledge of assigned function requirements, including pre-function side work; wine and champagne descriptions; cash-bar prices; station assignments and table setups; group and function details; expected attendance; service hours; special requests; service order and room traffic flow; and VIPs.
Maintain complete knowledge of and strictly abide by state liquor regulations.
Complete pre-function side work, including checking stock and supplies, transporting supplies, folding napkins, and setting linen and skirting.
Set tables to service standards; prepare condiments, non-alcoholic beverages, and adequate silverware, glassware, and chinaware; prepare assigned cold food items; inspect assigned stations and service areas for cleanliness and condition; correct deficiencies; and set up side stations as assigned.
Greet arriving guests and assist them with seating.
Retrieve alcoholic beverages from the bar and serve them to guests; open and serve wine and champagne.
Serve food courses and non-alcoholic beverages according to function requirements.
Serve food and beverages in the order and manner expected by the Banquet Captain to ensure consistency throughout the banquet, and clear each course according to procedures.
Promptly bus dishes as guests finish each course or meal and at the end of the function.
Reset the banquet room after the function according to the Captain’s specifications, ensuring the room is ready for the next function and banquet areas are sanitary.
Remove tabletop items, linen, and equipment from the function room as required.
Set up, monitor, refresh, and break down coffee breaks, receptions, and buffet tables according to group requirements.
Complete closing side duties, including breaking down goods as specified and cleaning assigned equipment.
Perform other duties as assigned.