Banquet Server

AccorHotel•Dallas, TX

18d•Onsite

About The Position

The Banquet Server supports food and beverage service for hotel functions, including banquets, meetings, receptions, coffee breaks, and buffets. The role requires knowledge of function requirements, menus, beverages, room setup, service flow, guest needs, and hotel services. The server prepares assigned areas and supplies before events, provides attentive and courteous service during functions, and completes cleanup, restocking, and secure storage afterward. The position also requires compliance with departmental procedures, state liquor regulations, payment and cash-handling policies, and guest confidentiality standards.

Requirements

At least 18 years of age to serve alcoholic beverages.
One year of experience as a restaurant or banquet food server.
Food handling certificate.
Fluency in English, both verbal and non-verbal; legible communication.
Ability to compute basic arithmetic.
High school graduate or equivalent vocational training certificate.
Certification of previous training in liquor, wine, and food service.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize and organize; remain calm and use good judgment to resolve problems; follow directions; understand guest service needs; work as part of a team and with minimal supervision; and maintain confidentiality of guest and hotel information.
Ability to exert physical effort transporting 25 to 50 pounds, perform various physical movements throughout work areas, reach 1–2 feet, and remain stationary for 30 minutes to 2 hours during a shift.
Ability to communicate satisfactorily with guests, management, and coworkers so they understand.

Nice To Haves

Previous culinary training.
Knowledge of specific room setup styles.
Certification in an alcoholic awareness program.
Certification in CPR.
Ability to suggestively sell.
Knowledge of food service styles such as French, Russian, tableside flambé, and Butler-style service.

Responsibilities

Follow departmental policies, service procedures, and standards; use equipment correctly and only as intended.
Anticipate and respond promptly to guest needs, maintain positive guest relations, answer inquiries about hotel services and local attractions, and resolve complaints.
Maintain cleanliness, sanitation, and organization in assigned work areas.
Learn and follow the service requirements for each function, including menus, wine and bar selections, station assignments, table setups, attendance, service hours, special requests, service order, room traffic flow, and VIPs.
Comply with state liquor regulations, including restrictions on serving minors and intoxicated persons.
Complete pre-function side work, check stock and supplies, fold napkins, set tables and linens, prepare condiments and non-alcoholic beverages, and ensure adequate silverware, glassware, and chinaware.
Prepare assigned cold food items and check and correct the cleanliness and condition of service areas and stations.
Greet guests, assist with seating, take and record beverage orders when required, retrieve and serve alcoholic beverages, and open and serve wine or champagne.
Prepare coffee and serve food courses and non-alcoholic beverages according to function requirements; clear courses according to procedure.
Remove tabletop items, linens, and equipment as designated by function requirements.
Set up, monitor, refresh, and break down coffee breaks, receptions, and buffet tables according to group requirements.
Complete closing duties, including breaking down and cleaning equipment, restocking, storing reusable goods, transporting dirty linen to Laundry, restocking condiments, and securing storage areas.
Follow payment, cash-handling, and credit policies and procedures.
Communicate clearly with guests, management, and coworkers and work cooperatively with the team.