Job DescriptionJob Title: Banquet ServerDepartment: BanquetsReports to: Catering Service / Banquet Manager Do you have the J Quality?Learn more about what makes Meyer Jabara Hotels different:https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be Position Summary: Provides guests in the catering department with the highest standards of food and beverage service on all functions. In so, doing, it is expected that all efforts be directed toward guest satisfaction, the achievement/maintenance at division standards and profit maximization. Essential Functions: Attendance as scheduled is required.Adhering to all division and local standard policies and procedures.Performing all guest contact activities in a cordial, efficient and professional mannerat all times maintaining a commitment to guest satisfaction.Maintaining a cooperative, team like attitude in working with supervisors andfellow associates (both within the department and in other hotel departments),to help achieve our common goals of maximizing guest satisfaction and profit margins.Maintaining a positive attitude toward the hotel and the job being performed.Reporting to work on time (as scheduled) and in proper uniform/attire.Punch and/or sign in, ready to work, and immediately check for work assignment.Complete any assigned work duties.Attend pre function briefing.Be able to read a BEO and know how to complete a set up and "mise en place" based on theInformation contained therein.Set tables in your assigned area correctly and uniformly using clean, pressed linen withoutrips, stains or tears, clean unspotted, silverware, clean china with no chips or cracks,clean unspotted glassware. Table complementsSalt, pepper, sugar, bread baskets, etc. should be clean and filled properly.Assist captain in setting up buffet and other special food services tables/stations.Set up, service and break down assigned functions in a safe, accident-free manner.All servers must be TIP Certified.Service: 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.Follow timing procedures for setting each course.Greet and serving guests, following guidelines for Aggressive Hospitality and all other details of our policies and procedures regarding the service of food and beverages.Acknowledge and respond to all guest requests, bringing them to the attention of or turning them over to the captain or Catering Service/Banquet Manager.Keep station neat and clean during service. Constantly patrol assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures.Know the use "suggestive selling" techniques when possible, selling a la carte wine, Mixed drinks, after dinner cordials, coffee, etc.Follow all guest check and money handling procedures when serving a la carte beverage ordersAlways notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service area.Break Down/Clean Up: Use proper in room clearing and aisle tray break down procedures.Return all re -usable table complements and condiments to be cleaned and refilled.Return all food to the kitchenRetain all service equipment in the banquet area for cleaning and proper storage.Complete any assigned side work, such as refilling condiments, sorting linen, cleaning/storing servicing equipment etc.Assist the captain in breaking down buffet or other special food service tables and equipment.Clean and replace tray stands in proper storage area.Return clean serving equipment to proper storage area.Help keep all banquet aisle and storage areas clean and organized.Inform management of any lost or damaged equipment, linen etc.Check with captain or manager before leaving.Sign or punch out.Additional Service: Set up, serve and/or break down coffee breaks, receptions, other special functions, as assigned and following standard policies and procedures.Set up, tend and break down banquet bars, as assigned and according to standard policies and procedures.Other Functions: Attend department meetings, as scheduled.Follow clean as you policy in all work performed.Comply with all local/division energy conservation and accident/loss prevention guidelines.Maintain a good record of attendance – Follow procedures for notifying management, if unable to work.Present a neat, polished appearance to our guests by following established grooming anduniform standards.Experience: No experience necessary but one year banquet/ restaurant/ catering experience preferredSkills: Effective and clear communication skillsProfessional and friendly hospitality skillsPractice food safe handling proceduresKnowledge of wines and alcoholic beveragesTIPs certification or other alcohol serves safe certification is required.Able to multi – task and organize multiple orders, thoughts, and tasks within the same given time.Physical Job Requirements: Bending and lifting food/ glass trays of up to 50 lbsBeing able to push or pull over 50 lbsContinually moving at a fast paceContinuous standing for the full shift or 8 hours or moreContinuous bending or kneeling Environment: Hearing: Must be able to take guest orders, and hear guest requestsVision: Must be able to check for drink accuracy, assess guests body language or expressionsSpeech: Must be able to converse with guests and communicate well with othersLiteracy: Must be able to write and communicate ordersMust be able to work in hot or cold conditionsEquipment: Clean and pressed uniformBottle opener/ lighter and or matchesKnowledge of chafing dishes and buffet décor / set up