Banquet Server

Saybrook Point Resort & Marina•Old Saybrook Center, CT

19d•$17 - $17

About The Position

A Banquet Server works as a member of the wait staff for food catering events and banquets. Duties include setting patron tables and buffet areas for service. During service, a Banquet Server accommodates all guests and is responsible for replenishing buffet food, refilling beverages, removing dirty dishes from tables and assist in additional tasks to help facilitate a smooth and efficient service. Mornings and weeknights preferred

Requirements

Ability to work quickly and as a team in a fast-paced environment
Positive interpersonal skills required.
Ability to read and comprehend written instructions
Ability to multi-task effectively
Excellent communication skills
High school diploma/GED preferred
Minimum 18 years of age
Maintains all current licenses and certifications
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
Available days, evenings, weekends, holidays and extended hours as business dictates.
Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Nice To Haves

Previous waitstaff experience a plus
Knowledge of catering practices preferred

Responsibilities

Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
Conforms to AAA Four Diamond Standards.
Review Banquet Event Orders (BEOs) at the beginning of each shift to ensure room is set up as contracted.
Be aware of the location of all function rooms and the various types of setups, including, but not limited to classroom style; theatre style; conference style; u-shape; hollow square; and rounds.
Prepare rooms for use; adjusting lights, sound volumes, adjust curtains, and temperature as needed for before guests arrive.
Know the menu for each function that you serve and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served.
Set all tables in your area properly and uniformly in accordance with the set guidelines for each function.
Creatively and properly set-up and break down all buffets and other special food service tables and equipment.
Be in communication with the Banquet Captains/Banquet Manager(s)/Banquet Chef regarding any special needs.
Report food allergies to manager as soon as possible.
Ensure proper use, storage and maintenance of all A/V and meeting room equipment.
Communicate any areas of need, problems, and concerns to Banquet Manager(s)/Banquet Captains.
Maintain proper dining experience, delivering items, fulfilling customer needs, removing courses, replenishing utensils, refilling glasses.
Pour wine at the tableside.
Complete all assigned side work, such as refilling condiments, sorting linen, hanging/storing drapes, cleaning/storing serving equipment etc.
Perform all other duties as assigned by management.
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.
Adhere to all Health and Safety policies and procedures.