Banquet Server | Part-Time | Terre Haute Convention Center

Oak View Group•Terre Haute, IN

1d•$13

About The Position

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Banquet Server will assist the Food and Beverage Manager and Event Manager in serving the guests during banquet functions to ensure a positive guest experience. The Terre Haute Convention Center opened in the spring of 2022. It offers more than 12,000 sq. ft. of flexible ballroom space with the ability to seat up to 1000 attendees for a large general session or 700 for a formal dinner. With the flexibility of the space, planners have the ability to host a full conference with meals and breakout sessions. The convention center will have on-site catering, audio-visual services, professional event staff and event planning, and first-class service. Attendees from the region and afar will enjoy the convenience of the connected hotels and parking garages, making location and ease for guests more than ideal for conventions.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent GED. Equivalent experience may be substituted.
Must have the ability to work a flexible schedule including days, nights, weekends, extended (long) work days and extended number of days.
Excellent customer service skills.
Food Service experience preferred.

Responsibilities

Prepare, refill and serve beverages and wine for customers.
Set up of tables according to meal period and specified standards.
Remove dishes and glasses from table and take them to the kitchen or breakdown station.
Set up and break down buffet and break stations, as needed.
Remove and replace table linens and service settings, as required.
Clean and arrange work stations, chairs, and table pieces.
Refill salt, pepper, sugar, cream, and condiment containers.
Give menu descriptions to customers and answer questions regarding preparation.
Relay special orders to the event manager, banquet captain chef or kitchen.
Serve meals to customers or direct customers to buffets.
Observe customers to find out if anything else is needed.
Provide excellent customer service assistance to internal and external clients.
Perform other duties as assigned.