On- Call Banquet Server (Hampton Inn and Suites Brier Creek-Raleigh, NC)

WINWOOD HOSPITALITY GROUP•Raleigh, NC

About The Position

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodation, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! The Banquet Captain’s primary responsibility is to understand Banquet Event Orders, then organize and instruct servers in the correct set-up, service, and execution so that the hotel can consistently exceed guest and client expectations. Specific duties will include supervising and participating in breaking down after completed events, cleaning and refreshing the area, storing equipment properly, deploying the equipment for the upcoming event according to hotel standards. Set up must be thoroughly checked vs. the BEO, so that when service begins all required items are accounted for and in place. Assign team members to specific tasks and areas so that service is conducted in an organized and pleasing manner. The Banquet Captain must give directions and provide F&B service in accordance with Health Department standards and hotel standards. The Banquet Captain must possess good communication skills, be responsive to guest / client needs, maintain uniform and behavior standards, and keep work areas (both guest areas and service areas) in organized, clean, neat, visually appealing condition. The Banquet Captain is well versed in basic ABC laws and CARE certified in order to effectively supervise events that include alcohol service. The Banquet Captain will ensure that all work is conducted in a safe manner and respectful of all team members and the hotel; they may be asked to assist in other areas of hotel operations, food & beverage or other. The Banquet Captain must understand that they are a part of a larger food & beverage department, and their work is a reflection of not only the department but the entire hotel team, Hampton Inn & Suites and Hilton Worldwide brands in general. Present a professional and properly uniformed appearance. Meet department guidelines for attendance and punctuality. Demonstrate personal integrity.

Requirements

High School diploma or general education degree (GED) is desired, but not essential.
Work well with other team members and departments
Read & write English and perform mathematical computations such as adding, multiplying
Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments
Safely carry trays of food or beverages and transport carts or food cabinets
Ability to remain calm and organized in times of multiple demands
Give and follow directions accurately and efficiently

Nice To Haves

Previous related experience – food service supervision, hospitality, banquet service - strongly preferred.

Responsibilities

Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point-of-Sale system, monitor voids and “no sale” transactions.
Read and understand BEOs in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO
Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards. Set up event areas as prescribed by the BEO, insuring 100% readiness a minimum of 15 minutes prior to event start time.
Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion.
Always demonstrates excellent guest and team member relations, with all departments.
Understands safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused / unserved foods.
Completes all assigned pre- and post-event tasks.
Ensures safe and correct storage of equipment.
Ensure maintenance of beverage stations.
Can meet flexible scheduled hours as required to serve guests / clients. Demonstrate punctuality, excellent attendance and proper uniform standards.
Assist in other hotel work areas as instructed by supervisor.
Report any maintenance needs to ensure that our facilities, furnishings, and equipment are maintained in a “like new” condition.
Participate in training and meetings to enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types).