On- Call Banquet Server

The Sheraton Palo Alto•Palo Alto, CA

10d•Onsite

About The Position

The Banquet Server is responsible for serving guest during banquet functions in a timely manner ensuring service standards and a pleasant banquet event for guests. Responsibilities include reviewing banquet event order, setting-up event, ensure cleanliness, food and beverage presentation. May be required to complete other duties as assigned.

Requirements

High school diploma or equivalent.
Must have a minimum of 1-year of Banquet and/or fine dining experience in restaurant, hotel or equivalent.
Understand hotel function and guest profiles.
Knowledge of local area including restaurants, landmarks, shopping centers and or local attraction
Knowledge about food & beverage, presentation, and dining etiquette.
Business communication skills both verbal and written in English.
Interpersonal skills such as listening, smiling, relating, asking questions, teamwork, etc.
Have the skill to manage multiple tasks at a time, maintain focus and structure under pressure.
Have the skill to resolve conflicts with ease and professionalism to ensure maximum guest and associate satisfaction.
Ability to develop and maintain relationships with both associates and guests to build trust and loyalty.
Ability to maintain consistent positive energy, self-motivation, and passion for hospitality.
Ability to keep hotel sensitive information confidential such as guest profiles, credit card information, etc.
Ability to easily adapt to various situations, constant change, handle pressure and remain composed and focused.
Combination of standing, walking and moving for 8+ hours.
Ability to walk around the hotel, carry trays, go up and down stairs, stoop, kneel, lift up to 50 lbs. and push/pull up to 100 lbs.
Meet California state minimum age to sell and serve alcohol.

Nice To Haves

Bilingual or Multilingual
Prior Emotional Intelligence Training
Prior Forbes Training
Alcohol awareness Certification
CA Food Handlers Certificate

Responsibilities

Provide a pleasant event experience to guests.
Review banquet event orders.
Set tables and rearrange banquet rooms.
Assist with making the function space visually appealing and presenting the menu offering for the event (inclusive of linen and table setting, food station design, and beverage service, etc.).
Ensure that food is presentable prior to serving to guest (a la carte dining or buffet).
Memorize banquet food and beverage menus and be familiar with food/beverage preparations.
Deliver/retrieve guests plates, leftovers, utensils etc. with etiquette and poise.
Clean tables, utensils etc. before, during and after shift and sort them property in order for kitchen to clean.
Assist with set-up and breakdown of banquet event rooms.
Assist with side work such as folding napkins, setting up tables, preparing placemats, condiments and preparing for opening/closing shift.
Transport linens to and from laundry.
Demonstrate brand standards, behaviors, hallmarks and mandates.
Follow all emergency and safety/sanitary guidelines in order to provide a safe and secure environment for guests, associates and visitors.
Follow all guidelines, policies and procedures as outlined by PHM’s Employee Handbook such as, following attendance policies, professional demeanor, lost and found, etc.
Spark conversations with guests and associates, smile often, establish relationships to develop loyalty and achieve both associate and guest satisfaction goals.
Follow up with guests during their meal to ensure guest satisfaction and or correct any issues that arises.
Have a strong relationship with culinary department to communicate guest food needs (i.e. allergies, dietary restrictions).
Have a strong relationship with bartender to communicate guest beverage preferences, alternatives, and recommendations.
Have constant communication with banquet team before, during and after event function.
Resolve and address all guest and associate questions and or concerns in a timely, creative and professional manner.
Report any issues, concerns and or suggestions to management.
Follow posted schedule, minimize overtime, and missed meal hours.
If handling cash, follow all guidelines and procedures accordingly.