On Call Banquet Server

Graduate Providence-posted about 1 year ago

Part-time • Entry Level

Providence, RI

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The Banquet Server at Graduate Providence is responsible for the set-up and serving of food and beverages at various banquet functions, ensuring adherence to hotel standards and guest satisfaction. This part-time role requires effective communication, multitasking, and a service-oriented approach to enhance the guest experience during events.

Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
Serve guests according to the hotel's standards in a friendly, courteous, and professional manner.
Respond to guest problems, complaints, and accidents, communicating to management if necessary.
Set all tables according to hotel standards.
Maintain the banquet storeroom in a neat and orderly manner, stocked with appropriate supplies for food service functions.
Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
Prepare room according to BEO and the various meal functions.
Follow all money handling procedures when serving the guest.
Know the menu items for each function served and provide accurate descriptions.
Ensure overall guest satisfaction.
Perform other duties as requested by management.

High School diploma or equivalent and/or experience in hotel or a related field preferred.
Ability to stand during entire shift.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Effective listening and understanding skills to clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Service-oriented approach to all encounters with guests and employees.
Effective problem-solving skills, including anticipating, preventing, identifying, and solving problems as necessary.
Initiative in anticipating guest or operational needs.

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