On-Call Banquet Server

AccorHotel•Los Angeles, CA

11d•$17•Onsite

About The Position

Thrive in an environment where care and kindness are at the heart of everything we do. With us, you can take pride in being part of a wider global team leading the way in local sustainability initiatives. Working together with our communities, we will empower you to make your own meaningful impact. We will support you in maintaining your well-being too, so that you can live life to the fullest. When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits in which that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…)

Requirements

Minimum of 2 years’ experience in the hotel industry, restaurant department in luxury hotel.
Strong knowledge towards food & beverage offer for the restaurant and any other outlets.
Food handler certification-mandatory.
TIPS training certification- mandatory.
Respect of the Service of alcohol- Californian regulation’s (if applicable).
Basic Math skills % calculation.
Effective Communicator in the English Language.
Take ownership and be responsible for own actions, follow directions given by supervisors.
Enjoys serving guests.
Takes pride in serving others.
Must be legally eligible to work in the United States.

Nice To Haves

Spanish is a plus.

Responsibilities

Follow the Director of Banquets, Banquet captain, F&B managers, F&B director instructions.
Establish contact with Guests and anticipate needs and fulfill special requests.
Set up a meeting room if required.
Work proactively on planning and completing tasks throughout the day.
Ensure that service is provided timely.
Comply with the service, clearing or bussing tables, buffets or stations according the event format.
Inform the guests towards the food & beverage offer (platted menu, buffet offer or others).
Bartend during dedicated events and handle the P.O.S and credit card system.
Use the Accubar inventory system for alcoholic beverages.
Set-up a bar in order to carry the service to the highest standards possible.
Perform the service of alcohol ensuring compliance with the Californian liquor license and regulations.
Perform pre-and post-shift work to include station preparation.
Polish glassware, silverware, plates and any equipment used for the service of our guests.
Clean and restock sugar caddies, salt & pepper shakers.
Fold napkins.
Set up for events by putting out tablecloths and place settings, arranging table placement and setting up a buffet.
Carry plates of food on trays and serve guests.
Keep glasses filled; remove each round of plates and replenish utensils.
Perform cleaning tasks and breakdown of service.
Clean and clear trashcans.
Restock equipment used for the guest service when cleaned by the dishwasher.
Maintain and clean the shelves, coolers and storage located at the Banquet area.
Utilize knowledge of food waste triage.
Operate and understand the ORCA machine for handling food waste.
Report any equipment malfunction or maintenance need.
Participate in training classes regarding safety, security, department procedures and service guidelines.
Comply with all safety and security practices, policies, and procedures.
Communicate with everyone using clear and professional manner.
Develop and maintain positive working relationships with others.
Prepare equipment necessary for the event according BEO and format required by the client-organizer.
Prepare beverages and liquors according the event format.
Prepare tables set-up, buffet or reception equipment’s to the highest standards possible.
Service the event according the position allocated by the Banquet director or banquet captain.
Respect the standards and sequences of service during the event.
Ensure guests and attendees well-being for the duration of the event.
Clear the meeting space used and maintain the back of the house tidy.
Position the beverage stock back to the liquor room or storage ensuring stock accountability using the Accubar system.
Respect the health & safety guidelines and Californian regulation’s for the service of food & beverage.