On Call Banquet Server

HRI Hospitality•Pittsburgh, PA

21d•Onsite

About The Position

Responsible for ensuring that excellent guest service is provided and carrying out daily duties. Serves meals at Banquet events in the hotel by performing the following duties to ensure that food and beverages are served promptly and the room is presentable.

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

Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food area) Standards.
Assists the Banquet Captain, Food & Beverage Manager, Director of F&B and/or Executive Chef with any preparation needs
Serves guest breakfast, lunch or dinner as required
Make sure the soup ladles, tossed salads, portions pies and desserts, coffee is brewed and performs other service as determined by functions size and guest requirements
Assists the Food and Beverage Manager with supervising banquets and functions within the hotel.
Oversee all dining room service. Ensure that the set-up of the banquet function is completed in a timely manner and team members are assigned to their designated areas.
Ensures that meeting rooms are clean and maintained.
Trains new employees in service, banquet, and guest service skills
Take responsibility for the well-being of the department, including and food and labor costs
Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all requirements are met.
Consults 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 the 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