Banquet Server PT-2

Mainsail Lodging & Development•Macon, GA

About The Position

Banquet Servers are responsible for the dining experience, including greeting and serving guests in a gracious and professional manner. They are expected to provide exceptional service consistent with Autograph Collection standards under the franchise of Mainsail Lodging & Development. The role involves preparing and maintaining service areas, serving food and beverages, following service and cash-handling procedures, and working collaboratively with hotel team members. Servers may perform other duties as management requests to serve guests.

Requirements

High school diploma or higher.
Excellent customer service skills.
Excellent verbal and written communication skills.
Ability to use technology, such as tablets, and a point-of-sale system.
Ability to stand for extended periods, including in a potentially hot area under a heat lamp.
Ability to walk and bend.
Ability to lift 25 pounds.
Ability to communicate clearly.
Corrected vision to the normal range.
Ability to make sound judgments quickly.
Ability to work on multiple tasks and make appropriate progress toward deadlines.
Ability to work independently, take direction, and provide direction to others.
Ability to manage differing personalities within the office, hotel, and community.
Ability to maintain the highest degree of confidentiality.
Ability to work effectively in stressful, high-pressure situations.

Nice To Haves

Previous hospitality or banquet serving experience is preferred.

Responsibilities

Greet guests and serve them efficiently, courteously, and professionally, following the proper steps of service.
Know beverages, including liquors and wines, and pair wines with meals.
Report to work on time in proper uniform or approved attire.
Work as a team with hotel team members.
Check the assigned station for cleanliness.
Set up tables with service items such as salt, pepper, cutlery, glassware, and dishware.
Bring necessary service tools, including a tray, pen, corkscrew, and crumber.
Know menu items, including preparation time, preparations, sauces, allergies, and accompaniments.
Keep the Back of House clean and tidy, following the guideline of keeping everything in its place.
Use large descriptors to showcase entrees.
Handle the assigned station and alert a manager or supervisor ahead of time when issues may affect the guest experience.
Follow cash-handling procedures and explain shortages or overages.
Follow the steps of service consistently as outlined in the training manual.
Bus tables quickly and quietly, ensuring no sticky residue remains.
Carry banquet trays with up to eight entrée plates.
Detail tables and remove items not in use.
Never solicit tips.
Attend monthly department meetings and daily stand-ups.
Perform other duties as management requests to serve guests.
Use the POS system.
Follow procedures in the training manual.