Banquet Lead Server

LJA Mission Statement:

• Be the primary Event lead communicating with Serving Staff in presentation and implementing standards of dining set ups and banquet functions.
• Prepare the dining room, or special event location serving areas before a function as well as post meal/event.
• Provide wait services to guests in a pleasant, efficient, helpful manner during regular dining and/or special events and functions.
• Maintain cleanliness of Banquet Event and dining areas.
• Keep the grade "A" health standards and meet guest's needs.
• Be on time to all functions.
• Comply with all safety policies, practices and procedures and report any unsafe activities or conditions immediately to supervisor or the Human Resources department.
• Follow posted duties for specific meals and events.
• Wear and maintain clean, pressed staff uniform, to include wearing name tag.
• Serve as the primary on-floor supervisor for Banquet Event Servers during all banquet functions and catered events, directing the flow of service from setup through breakdown and ensuring all tasks are carried out in accordance with the Banquet Event Order (BEO).
• Conduct pre-event briefings with Banquet Event Servers, communicating station assignments, service sequence, menu details, and any special guest needs or event-specific instructions prior to each function.
• Monitor Banquet Event Server performance throughout each event, providing real-time coaching and redirection as needed to maintain service standards, professionalism, and guest satisfaction.
• Serve as the primary point of contact for event planners and on-site group representatives during banquet functions, addressing guest needs promptly and communicating any changes or concerns to the Food, Beverage and Event Services Manager.
• Verify event room setup against the BEO prior to guest arrival, including tables, chairs, linens, place settings, water service, and any special equipment or dcor, ensuring every detail is correct and guest-ready.
• Serves as the final authority on event readiness - no banquet function begins service without the Captain's approval that the room, staff, and service flow meet BEO specifications.
• Makes real-time operational decisions during events - including adjustments to service flow, staffing assignments, and timing - without requiring Manager approval for each decision, escalating only significant unplanned changes or guest concerns.
• Coordinates directly with Group Sales and Event Planning on last-minute BEO changes, communicating updates to both front and back of house staff in a timely manner to ensure seamless event execution.
• Reviews upcoming BEOs a minimum of 48 hours in advance, proactively flagging any resource conflicts, staffing concerns, or setup questions to the Food, Beverage and Event Services Manager prior to the event.
• Completes and submits a post-event service report after each function, documenting service notes, operational issues, and any guest concerns for Manager review and departmental records.
• Maintains and periodically audits the banquet equipment and linen inventory; identifies shortages and submits reorder requests to the Food, Beverage and Event Services Manager to ensure event preparedness.
• Formally onboards and trains new Banquet Event Servers and Banquet Lead Servers on service standards, BEO procedures, setup and breakdown expectations, and uniform requirements; serves as the primary reference for service excellence within the banquet team.
• Provides written or verbal performance feedback on Banquet Event Servers and Banquet Lead Servers to the Food, Beverage and Event Services Manager following events, supporting ongoing staff development and accountability.
• Perform other duties and responsibilities as assigned and required.

• Requires any combination of education and experience equivalent to a high school diploma and 1-3 months relevant food service experience, preferably banquets and special event catering.
• Hospitality experience strongly desired. Must possess excellent hospitality skills and a strong desire to foster an attitude of "exceeding guest's expectations".
• Must have demonstrated good communication skills, client relation skills, and a commitment to providing responsive and conscientious customer service.
• Must be flexible and able to adapt to changing needs, multiple task demands, and work structures.
• Ability to read and comprehend instructions, short correspondence, emails, and memos.
• Ability to effectively present job related information upon request to customers, clients, and employees of the organization.
• Proven organizational skills and interpersonal skills are required.
• Ability to solve practical problems and handle a variety of customer, clients and employee questions.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule formats.
• Must be willing to work a flexible schedule

• Moderate to strenuous physical activity work.
• Well-lighted, heated and/or air-conditioned indoor and outdoor private event spaces with adequate ventilation; with moderate to loud noise.
• Physical demands: able to lift up to 50 pounds, manual dexterity sufficient to reach/handle items
• Manual dexterity to perceive attributes of objects and materials
• Climb, balance, stoop, kneel; frequently moves about, able to stand and walk for extended periods,
• At times, be outdoors in all weather conditions.
• Must be able to frequently move from building to building pushing carts and/or carrying objects up to 50lbs.
• Vision: must be able to see close, have good vision to perform daily duties.
• Monday through Sunday, nights, weekend, holiday, OT, as needed.