Banquets - Server

Banquets Server

The Banquets Server works as a team member to execute exceptional group functions and events. Provides the highest standards of luxury service to guests. Properly maintains function space and equipment. Assists with set-up and break down of events. Expedites guest needs in a calm and unobtrusive manner. Exhibits a passion for food and beverage and possesses a strong knowledge of our culinary selections. Interacts with guests and communicates intelligently about OVI hotel, features, history and local attractions. Must have a passion for excellence and take initiative in ensuring luxury standards of service are consistently applied.

Skills and Qualifications:

Essential:

• Minimum of two (2) years serving experience in restaurant or banquet setting.
• Fluency in the English language.
• Valid CA Food Handlers Card
• Professional appearance and demeanor.
• Thorough knowledge of food, wines and spirits.
• Excellent presentation and communication skills.
• Exhibits a warm and sincere approach to guest service.
• Enjoy working in a fast paced environment.
• Ability to provide service efficiently while conveying a warm and friendly demeanor.
• High energy, flexible and adaptable.
• Ability to "read" the guest and anticipate guest needs.
• Ability to remember orders with accuracy.
• Ability to memorize menu items and wine list.
• Ability to work under pressure and in a team environment.
• Ability to exercise patience and diplomacy.
• Ability to multi-task.
• Take initiative.
• Ability to work without constant, direct supervision.

Desirable:

• Fluency in a foreign language, preferably Spanish.
• Experience in the hospitality industry in banquets or other food and beverage positions.
• TIPs certification.
• Previous guest relations training.

Essential Job Functions:

• Complete opening and closing side work and set all tables according to standard.
• Serve and clear food and beverage items in a friendly yet unobtrusive and professional manner.
• Monitor guest needs throughout the meal to include: re-filling drinks, bussing plates and any other service provided to meet/exceed guests' expectations.
• De-crumb and buss tables at conclusion of each course
• Reset tables with linen, china, glass and silver
• Attempt to take ownership in resolving guest issues with service/food whenever possible and report issues to Captain/Manager
• Recognize potential intoxicated, disruptive or undesirable guests and report to supervisor
• Maintain cleanliness and organization of all work areas and guest areas