BANQUET SERVER ON CALL

Banquet Server On Call

Hilton Saint Louis Frontenac - Saint Louis, MO 63131

Job Description

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going above and beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler's journey—inviting them to experience the frequency of each hotel's locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard's award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

Primary mission:

As our Banquet Server, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation.

Scope Of Work + Team

• Reports to Hotel Manager and Food & Beverage Supervisor
• Supports food & beverage team, catering, events, pool & bar

Responsibilities

• Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management.
• Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects.
• Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing.
• Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant.
• Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean.
• Follow all state liquor laws.
• Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately.
• Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates.
• Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
• Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management.

Qualifications

Experience:

• Prior Experience: 1+ Previous restaurant and hospitality experience preferred.
• IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred.

Education:

• High School diploma or GED required; college degree preferred.

Subject Expertise:

• Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
• Report any unusual occurrences and/or request to Supervisor.
• Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.
• Must be service oriented with excellent customer service and sales skills
• Must be able to effectively communicate to guests, management, and coworkers and read, write and understand the English language
• Must be energetic and outgoing
• Must possess excellent interpersonal and organizational skills
• Must be able to follow directions with attention to detail, speed and accuracy
• Must be a team player with the ability to work under minimal supervision
• Must be able to multi-task in a fast-paced work environment
• Must be able to understand and work with basic financial information and solve basic arithmetic problems
• Must be able to type 45 wpm and have the ability to input data and access information on the computer
• Must have proficient working knowledge of Microsoft Office, Opera; preferred.
• Must be able to exercise confidentiality and discretion.

Other Expectations:

• Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook.
• Demonstrate a working knowledge of all company safety and security procedures.
• Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues.
• Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required.

Benefits

Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes:

Full Time Benefits

• Competitive Base Salary
• PTO
• Medical, Dental, Vision, Life, Pet Insurance
• 401K
• Costco Membership
• Bereavement Leave
• Management Contract Referral Program
• Education Assistance

Additional Per Position

• Employee Rates at all of Springboard Hospitality's 35+ Hotels
• Monthly Cell Phone Stipend
• Dry Cleaning Services
• Hotel Level Executive Bonus Program
• Retention Bonuses
• Lead Share Program
• Associate of the Month/Quarter & Company-wide Associate of the Year Programs
• Associate Referral Bonus Program

Springboard Hospitality Core Values:

• CONNECTED. We are plugged into people, technology and the cutting edge of culture.
• INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation.
• COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand.
• PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve.
• DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment.

OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding),