ESSENTIAL JOB FUNCTIONS:

1.            Set up banquet room as instructed by Supervisor to include linen, serviceware and glassware.

2.            Attend roll call meetings before events to learn function particulars, including guest and hotel expectations.

3.            Greet guests and respond to requests in a friendly and courteous manner.

4.            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.

5.            Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

6.            Replenish beverages as necessary, and check with guests for overall satisfaction.

7.            Once banquet is complete, reset banquet room according to Supervisor’s specifications to ensure the readiness of the room for the following function.

8.            Comply with attendance rules and be available to work on a regular basis.

9.            Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English.

Self-starting personality with an even disposition.  Maintain a professional appearance and manner at all times.                          Can communicate well with guests.

Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Knowledge of the appropriate table settings and serviceware. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to remember, recite and promote the variety of menu items.

Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift. Ability to operate beverage equipment, e.g., coffee maker.