Banquet Houseperson/Banquet Server

Provide quality, value-added professional service in the culinary department to enable the Banquet department to exceed brand standards for food service, guest helpfulness, and guest friendliness.  Provides support to Banquet Manager, Banquet Captain and Catering Manager to assure room setups and accommodations meet the guests’ needs.  This is a dual role.  Work as a Houseperson and Server in a fulltime role.  Rate of pay is Houseperson $12.50 and Server $8.00 with gratuity.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Provides professional meeting space available to clients through accurate room sets, timeliness of refreshes and consistently meeting all other guest needs.  Essential duties and responsibilities include the following (other duties may be assigned):

·         Communicates with clients for special needs and requests.

·         Ensures guest satisfaction scrutinizing room sets to standards.

·         Sets rooms to standards.

·         Completes work orders as needed for equipment.

·         Keeps equipment and store room in excellent order.

·         Refreshes rooms at breaks.

·         Refreshes setup cart for next shift.

Cleans all meeting rooms consistently in the following areas:

·         Dusts all woodwork.

·         Polishes glass and mirrors.

·         Polishes railings.

·         Dusts light fixtures and vents.

·         Vacuums and spot clean carpet.

·         Cleans trash cans and trash can compartments.

·         Shampoos carpet when needed.

SUPERVISORY·         Ensures proper placement of china, glassware and silverware on tables.

·         Ensures proper placement of chaffers, condiments, heat lamps, utensils, etc. on buffet tables.

·         Decorates buffets utilizing height, fluff, props, and flower arrangements.

·         Prepares dressing, creamer, butter, rolls, salt, pepper, coffee & tea.

·         Polishes silverware and folds napkins.

          Service---

·         Stands at attention 15 minutes’ prior of doors opening for a function.

·         Meets and greets guests as they are seated.

·         Helps guests with their napkin and seating.

·         Informs guest of the courses that will be served.

·         Serves and covers all beverage needs, serves and clears food.

·         Loads trays with entrees.

·         Lifts and carries trays, at shoulder height, into room and places at station.

·         Clears each course to stations and serves the next.

·         Exceeds guest expectations, with proper attitude and prompt service.

·         Thanks guests after functions.

          Clean Up---

·         Puts all items of service on trays for removal, carries trays out.

·         Clears all linen – dirty linen is put into bags and then transferred to laundry carts.

  RESPONSIBILITIES – Not applicable

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED.  6 months banquet experience, or equivalent combination of education and experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors and fellow associates.

MATHEMATICAL SKILLS – Not applicable

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding banquets processes.

CERTIFICATES, LICENSES, REGISTRATIONS

TIPS – TABC Serve Safe Certification

Texas Food Handler’s Card Certification

PHYSICAL DEMANDS

Practice written safety standards and rules at all times.  The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Able to put a dance floor together.

Must be able to lift/push/pull 50 pounds.  Requires ability to reach, grasp and feel.  Frequently requires standing, walking, bending, crouching, kneeling, and reaching.

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any associate may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.