Banquet Server (On-Call)

Auberge Resorts•Johns Island, SC

5d•$45 - $55

About The Position

Step into the limelight as a Banquet Server and become the orchestrator of unforgettable dining experiences. Join our ensemble of service professionals dedicated to delivering seamless events where every guest is treated to a symphony of flavors and exceptional hospitality.

Requirements

Superior professional appearance and manner, good character to work in a fast-paced team
Must be able to adhere to timelines in the completion of set-ups
Must be able to accurately follow instructions, both verbally and in writing
Ability to work a flexible schedule, including weekends and holidays, according to department needs.
Ability to obtain relevant state and local government certifications, such as a food handlers certificate or alcohol training certifications, as applicable to the position.

Responsibilities

Connect with the Banquet Captain, Jr. Captain, or Banquet Leader to review the Banquet Event Order (BEO) and event assignment.
Review, collect, and count required equipment such as flatware, glassware, china, buffet equipment, beverage station supplies, including rental equipment for all events. Ensure all are polished and in working condition.
Set tables according to the type of event and service standards, including types of linens, glassware, plates, and china, and silver/flatware, ensuring all supplies meet quality standards
Assist with moving banquet equipment to ensure a successful event and breakdown, including but not limited to: tables, chairs, and rental items as needed.
Answer questions on BEO menu selections, and check with the Banquet Captain or culinary staff whenever additional clarification is necessary.
Welcome and acknowledge guests with a warm, professional greeting, using the guest’s name when possible, and engage them positively throughout the event.
Anticipate and respond to guest needs by actively listening, observing preferences, resolving concerns using brand standards, and sharing relevant information with Banquet Leadership.
Communicate special requests, dietary needs, and allergy information to the kitchen/exp,o and thank guests sincerely with a fond farewell.