Banquet Staff - The Hotel at Auburn University

We pay approximately 55% of our employee's benefits.
Complimentary meal for every shift worked

Position Summary

A banquet server's primary duty is to facilitate event(s), to the outlined standards highlighted by the company and the specific requests of the clients. Events vary greatly, from meals of all sizes, weddings, conferences, church services, expositions, etc., and take place across many locations, including the Jay & Susie Gogue Performing Arts Center, Ag Heritage Park, the Alumni Center and more. Servers are required to assist from the initial preparation and set-up phase of the event, provide service for the event itself, and ultimately assist in breakdown and preparation for the next shift. The position requires team members to be able to work in a fast-paced environment for hours at a time and to be flexible with the dynamic nature of the events. Servers ensure that all the food and beverage items used for any AUHCC's events are transported, stored, served, and cleared according to the guidelines stipulated in training. All functions completed should be done, with a positive and friendly attitude, as outlined in Ithaka's service standards.

Essential Functions

1. Attend to, assist, and entertain all the guests and clients in a respectable, professional, and efficient manner.
2. Ensure that all the specifications outlined on the Banquet Event Order are taken notice of and acted on accordingly.
3. Have a clear understanding of the daily and weekly events and plans of actions for the corresponding events. Attend meetings with banquet staff members, to further discuss future events, performances, and feedback sessions.
4. Ensure that all the required food and beverage items used for an event or future events are properly stored, transported, presented, used and cleared.
5. Respond to guest feedback or requests and either immediately assist the guest or seek guidance from the banquet supervisor.

Other:

• Polish, correctly store, accurately record, and systematically collect the items of equipment required for future events under the guidance and instruction of supervisors and captains.
• It is advised that a flexible work schedule is available. This is due to the dynamic nature of hospitality business levels based on seasons, holidays, and influx of guests in the area.
• Regular attendance in conformance with the standards, which may be established by Ithaka Hospitality or Auburn University from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment
• Upon employment, all employees are required to fully comply with Auburn University Hotel and Dixon Conference Centre/Ithaka's rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment

Supportive Functions

• Perform all assigned side work which may include but is not limited to: Polishing glassware or silverware, designing buffets, taking out trash and recycling certain products, clearing tables of any used plates or glasses, brewing coffee and tea, setting up side-stations and ensuring that storage areas are clear of clutter and equipment is properly stored.
• Perform general cleaning tasks for both the conference facilities found in the hotel, off-site venues used for events and general public areas within the hotel.
• May be required to assist banquet set-up and banquet bar duties and responsibilities. The Banquet department is a team and therefore takes pride on having employees who are willing to help when required to their best ability.
• Employees who are under the legal age to drink or serve alcohol, will only assist in the setup of banquet bars or the assistance of clearing dirty glassware and ensure that all goods are replenished. Employees of legal age may be asked to assist with banquet bars by either pouring beer, wine or liquor or operating as a cashier

Specific Job Knowledge, skill and Ability

• Clear, concise and professional communication with both that of hotel guests and employees. Must be able to listen to guests attentively and clearly discuss the necessary information in accordance with the conversation
• Must have prior knowledge of serving. This will include having information on service standards, table etiquette, tray handling, food and beverage knowledge and plated service duties.
• Must have a confident knowledge regarding food allergies or dietary requirements. This is to ensure that guests health and safety to prioritised and employees can efficiently act on information that is presented.
• Ability to comprehend and apply written product-labelling instructions to enable safe applications of products and processes within the hotel.
• Ability to effectively manage time and the duties that are needed to be completed within a certain deadline.
• Ability to be subject to physical labour including moving set-up equipment around, standing for long hours or walking long distances and remain content in fulfilling the duties for the actual event/conference .
• Basic knowledge of the English language sufficient to understand inquiries from customers, simple instructions and reading documents.

Qualification standards

Working environment/physical activities

• Inside with protection from weather but not necessarily temperature changes. May require some time in walk-in refrigerators and working outside in either high heat or cold conditions.
• Physical activities include lifting and carrying objects. Walking, talking, standing, bending, stooping, seeing, touching, reaching, handling, stretching, and manueuvering.
• Requires considerable repetitive motion of hands and wrists relating to lifting, carrying and serving clients
• Involves sufficient interaction with other people as relating to serving and attending to needs, requests or expressed wishes of guests or clients, immediate response is required.

Education

• Any combination of education, training or experience that provide the required knowledge, skills and abilities. GED or High School Diploma preferred.

Experience

• Prior hospitality experience preferred.

License and certificates

• Ability to earn any government required license or certificates. CPR Certification and/or First Aid Training preferred
• Food contamination safety and correct storage certificate preferred
• Wine or liquor knowledge proficiency certificate preferred

Grooming

• All employees must maintain a neat, clean and well-groomed appearance ( according to specific standards stipulated)