Banquet Server / Set Up - Hilton

Scope of Position: 

 The Banquet Server is responsible for the set up and serving of food and beverage to guests and for the replenishing of the buffet bar, production of all commissary food items, while maintaining a clean and orderly work area. Responsible for guest satisfaction for all events worked. This position will also be responsible for the set-up, refresh, tear down and maintenance of all meeting space and to assist the internal and external customers with their requests and needs for meetings and events. 

Position Qualifications and Requirements: 

Education & Experience: 

• High school diploma or GED certification is preferred, and/or equivalent work experience. 

• Alcohol awareness certification and/or food service permit as required by local or state government agency.  

• Meet local legal age requirement to serve alcoholic beverages. 

• Bi-lingual 

Physical Demands: 

• Long hours sometimes required, including nights and weekends. 

• Medium work-Exerting up 100 pounds of force occasionally, and /or 30 – 50 pounds of force frequently or 

• constantly to lift, carry, push, pull or otherwise move objects. 

• Ability to stand for long hours at a time, frequently for the entire shift. 

Required Competencies 

• Must be able to convey information and ideas clearly, both oral and written. 

• Must be able to evaluate and select among alternative courses of action quickly and accurately. 

• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results. 

• Must maintain composure and objectivity under pressure. 

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. 

• Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need. 

• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. 

• Must be able to work with and understand financial information and data, and basic arithmetic function. 

Responsibilities may include any and all of the following:  

• Approach all encounters with guests and team members in a friendly, service-oriented manner. 

• Regular attendance is required in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel. 

• Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working. 

• Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations. 

• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. 

• Serve menu items to guests in a prompt and courteous manner and according to the banquet event order; time the service of courses to correspond with the dining pace of the guests. 

• Perform pre- and post-shift side work; set-up, cleaning, etc as assigned. 

Responsibilities cont’d:  

• Clear table after service. Remove trays of dirty dishes, silverware and glassware to kitchen for cleaning. 

• Clear room at end of banquet of all props and centerpieces and properly return to storage. 

• Respond quickly to guest requests in a friendly manner.  Follow up to ensure guest satisfaction. 

• Respond to guest problems, complaints, and accidents. Refer to management, if necessary. 

• Set all tables and room according to hotel standards. 

• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions. 

• Inform management when stock items run low, and before any run out. 

• Review any and all BEO’s assigned for accuracy and details 

• Prepare room according to BEO and the various meal functions. 

• Regularly check work schedule for any changes. 

• Follow all guest check and money handling procedures when serving the guest. 

• Work safely and courteously at all times. 

• Know the menu for each function served and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served. 

• Communicate with supervisor any special dietary needs of the guest, follow up for guest satisfaction. 

• Keep station neat and clean during service. Use proper in-room clearing and aisle tray breakdown procedures. 

• Return all reusable table complements and condiments to be cleaned and refilled. 

• Assist captain in setting up buffet and other special food services tables/stations. 

• Know and use “suggestive selling” techniques when possible, (e.g., selling a la carte wine, mixed drinks, after dinner cordials, coffees, etc.). 

• Follow proper cash handling procedures when necessary. Ensure bank is balanced at end of shift. 

• Complete any assigned side work, such as refilling condiments, sorting linen, hanging/storing skirts, cleaning/storing serving equipment, etc. 

• Properly check out with Banquet Captain or Banquet Manager prior to clocking out. 

• Have working knowledge of Heart of the House, bartending, convention service set-up, coffee breaks, carving station, buffet set-up, table side cooking, wine service, reception, plated meals, buffets, and cash concession. 

• Insure your function is ready at least 15 minutes prior to time established on BEO. 

• Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently. 

• Know how to read the Banquet Event Order and be familiar with the set up of the assigned function. 

• Assist with other functions as necessary and as instructed. 

• Attend meetings/training as required by management. 

• Approach all encounters with guests and team members in a friendly, service-oriented manner. 

• Maintain regular attendance in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel. 

• Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working. 

• Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations. 

• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. 

• Set up and/or break down tables, chairs, audio visual equipment and platforms/staging, etc. according to banquet event order. 

• Clean, store and secure in proper storage places and in an organized manner all tables, chairs and audio visual equipment, platforms/staging, etc. and other equipment used for banquet functions 

• Perform other duties as requested by management. 

Relationships: 

Internal: Kitchen Staff:  To request food, china, glass, silver and linen                       Management Staff: To alert of service challenges 

Banquet Staff: lend aid whenever requested