Banquet Server

Banquet Server

The Banquet Server is responsible for providing exceptional food and beverage service during banquets, conferences, weddings, meetings, and special events. This position ensures guests receive professional, courteous, and efficient service while maintaining the highest standards of hospitality and event execution.

Key Responsibilities

• Set up banquet rooms according to event specifications, including tables, chairs, linens, place settings, and service stations.
• Serve food and beverages to guests in a professional and timely manner.
• Maintain knowledge of menu items, ingredients, and beverage offerings.
• Assist with buffet setup, replenishment, and breakdown as needed.
• Monitor guest needs and respond promptly to requests.
• Clear tables, remove used dishes, and maintain cleanliness throughout events.
• Follow proper food handling, sanitation, and safety procedures.
• Work closely with kitchen staff, banquet captains, and event coordinators to ensure successful event execution.
• Assist with event setup and teardown, including moving equipment and supplies.
• Maintain a clean and organized work environment before, during, and after events.
• Adhere to company policies, service standards, and appearance guidelines.
• Provide outstanding customer service and contribute to a positive guest experience.

Equal Employment Opportunity Statement

We are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.

Requirements

• Previous banquet, restaurant, catering, or hospitality experience preferred.
• Excellent customer service and communication skills.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Professional appearance and demeanor.
• Ability to follow instructions and maintain attention to detail.
• Flexible schedule, including evenings, weekends, holidays, and special events.

Schedule

Flexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.