On-Call Banquet Server

HRI Hospitality•Pittsburgh, PA

6d•Onsite

About The Position

The On-Call Banquet Server provides excellent guest service and performs daily banquet duties at the Industrialist Hotel in downtown Pittsburgh. The role serves meals at hotel banquet events, ensuring food and beverages are served promptly and event rooms are presentable. Duties also include preparing rooms and tables, assisting with function preparation and service, and helping maintain banquet spaces and supplies. The position may also assist with supervising banquet functions, coordinating team assignments, training employees, and supporting department well-being and cost management.

Requirements

High school graduate or equivalent.
Ability to write routine reports and correspondence.
Complete knowledge of food and beverage preparation, service standards, and service etiquette.
Knowledge of appropriate table settings and flatware.
Ability to read, speak, listen, and comprehend English to communicate effectively with team members, understand reports and correspondence, and perform essential job functions.
Ability to comprehend and apply written product-labeling instructions for safe use of products and processes within the hotel.
Ability to remember, recite, and promote menu items.
Ability to perform essential functions in outdoor conditions while exposed to the elements.
Ability to adjust quickly to changing conditions in restaurant, room service, and banquet functions.
Ability to solve practical problems and handle a variety of concrete variables where only limited principles exist.
Ability to interpret instructions provided in written, oral, diagram, or schedule form.
Alcohol Awareness Certificate.

Responsibilities

Provide exceptional guest service and carry out daily duties according to standards.
Prepare rooms and tables for breakfast, lunch, or dinner, including setting tables, linens, silverware, glassware, and food areas.
Assist the Banquet Captain, Food & Beverage Manager, Director of Food & Beverage, and/or Executive Chef with preparation needs.
Serve breakfast, lunch, or dinner to guests as required.
Prepare and portion soups, salads, pies, desserts, and coffee, and perform other service tasks based on function size and guest requirements.
Assist the Food and Beverage Manager with supervising hotel banquets and functions.
Oversee dining room service and ensure banquet setups are completed promptly and team members are assigned to designated areas.
Ensure meeting rooms are clean and maintained.
Train new employees in service, banquet, and guest service skills.
Take responsibility for department well-being, including food and labor costs.
Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments to ensure requirements are met.
Consult with the Food and Beverage Manager, Executive Chef, and/or Director of Food and Beverage about serving arrangements, staffing, and equipment needs, and relay pertinent information about service, hotel activities, and performance standards.
Supervise and assist with cleaning and resetting banquet rooms; perform assigned side work, including replenishing condiments and restocking banquet shelves.
Greet and host guests and respond to requests in a friendly and courteous manner.