DEPARTMENT: Banquets
REPORTS TO: Director of Food & Beverage
STATUS: Non-Exempt

POSITION SUMMARY:

If a station in the dining room is a symphony, the server is its conductor. Servers are responsible for leading and maintaining communication between the entire service team, while also being the primary presence at the table. Servers must be able to delegate and prioritize quickly and constantly. Servers take control and ownership of every guest’s experience. Servers have a high degree of emotional intelligence and deliver thoughtful, empathy-driven service because of this. They have a strong, confident presence at the table that is derived from their comprehensive food, wine and spirits knowledge. Servers will be in charge of the setup of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to company standards of quality.

RESPONSIBILITIES:

• Greets guests within 1 minute of being seated.
• Leads guests through all aspects of the banquet dining experience.
• Provides gracious and professional food and beverage service in an efficient manner. Also responsible for answering questions and creating an upbeat atmosphere for guests.
• Replenishes beverages and ensure guest satisfaction throughout the meal service.
• Set up banquet room as instructed by Supervisor to include linen, Service Ware and glassware.
• Attend roll call meetings before events to learn function, including guest and hotel expectations.
• Serve the food and/or beverage in the order and to the expectation of the Supervisor to ensure consistency throughout the banquet. Promptly remove dishes as guests complete each course and/or meal at the end of the meal or function.
• Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Clears plates at the appropriate time and always asks for help in doing so when the clearing can’t be completed by one person.
• Responsible for crumbing the table whenever it is appropriate during the meal.
• Gives every table a sincere thank you and farewell.
• Responds graciously to guest service issues and reports the situation to Restaurant Management.
• Conduct oneself in a professional manner with the awareness that all actions and communications are within guests’ view.
• Maintains a sincere, positive, pleasant and enthusiastic attitude provides our customers with the highest quality care and service.
• Once banquet is complete, reset banquet room according to Supervisor’s specifications to ensure the readiness of the room for the following function.
• Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. 

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to think and communicate clearly in English and in high pressure situations.
• Self-starting personality with an even disposition.
• Ability to move quickly and gracefully throughout the dining room.
• Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
• Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.
• Must be willing to “pitch-in” and help coworkers with their job duties and be a team player.
• Knowledgeable of basic sanitation.
• Ability to effectively communicate effectively with customers, co-workers and supervisors.
• Ability to maintain excellent attendance and punctuality.
• Must have Texas Food Handlers and TABC certification

EXPERIENCE:

• Previous banquet serving experience.

PHYSICAL DEMANDS

• Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level
• Abe able to lift 15-30 pounds through a crowded room on a continuous basis throughout the shift. and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.