Banquet Server (On-Call)

HRI Hospitality•Indianapolis, IN

2d•Onsite

About The Position

This role is for an on-call Banquet Server in a hotel located in downtown Indianapolis. The hotel has 186 rooms and 4,500 sq. ft. of meeting/event space, featuring amenities such as a 24-hour fitness center, indoor pool, restaurant and bar with an outdoor lounge, and complimentary hot breakfast daily. The property caters to both business and leisure guests, offering career growth opportunities. It is described as having a residential-style feel in an urban setting, suitable for leaders who value guest comfort and brand-driven operations.

Requirements

High school graduate or equivalent.
Ability to write routine reports and correspondence.
Complete knowledge of food and beverage preparations, service standards, and service etiquette.
Knowledge of the appropriate table settings and flatware.
Ability to read, speak, listen, and comprehend the English language in order to communicate effectively to team members, understand reports and related correspondence, and accurately perform all essential job functions.
Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and processes within the hotel.
Ability to remember, recite, and promote the variety of menu items.
Ability to perform essential functions in outside conditions while being exposed to the elements.
Ability to adjust quickly to changing conditions in the restaurant, room service, and banquet functions.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited principles exist.
Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form.
Alcohol Awareness Certificate.

Responsibilities

Provide exceptional guest service and carry out daily duties in accordance with standards.
Prepare rooms and tables for breakfast, lunch, or dinner, ensuring they are set with table, linen, silverware, glassware, and food area according to standards.
Assist the Banquet Captain, Food & Beverage Manager, Director of F&B, and/or Executive Chef with preparation needs.
Serve guest breakfast, lunch, or dinner as required.
Ensure soup ladles, tossed salads, portions of pies and desserts are prepared, coffee is brewed, and perform other services as determined by the function's size and guest requirements.
Assist the Food and Beverage Manager with supervising banquets and functions within the hotel.
Oversee all dining room service.
Ensure the set-up of the banquet function is completed in a timely manner and team members are assigned to their designated areas.
Ensure that meeting rooms are clean and maintained.
Train new employees in service, banquet, and guest service skills.
Take responsibility for the well-being of the department, including food and labor costs.
Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments, ensuring all requirements are met.
Consult with the Food and Beverage Manager, Executive Chef, and/or Director of Food and Beverage on items such as serving arrangements and additional employees and equipment needed, so that pertinent information is relayed about service, hotel activities, and performance for excellence standards.
Supervise and assist in the cleaning and resetting of banquet room(s).
Supervise and perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
Greet, host, and respond to requests in a friendly and courteous manner.