Banquet Server

Banquet Server (On Call)

The primary role of the Banquet Server (On Call) at The Cooper, is to ensure all guests are served in a friendly and courteous manner using appropriate procedures, in accordance with The Cooper standards. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Directly supervise and monitor banquet staff for on and off-premises banquet functions.
• Ensure all staff are present; assign tasks as necessary.
• Ensure functions start on time.
• Coordinate functions with other departments involved.
• Ensure sufficient quantities of supplies are maintained.
• Maintain complete knowledge of daily house count, arrivals/departures, VIPs, and scheduled in-house group activities.
• Prepare station assignments according to group requirements and hotel regulations.
• Inspect the scheduled function areas/rooms for cleanliness and proper set-up (seating, special equipment, table service, decorations, food service, etc.) rectify and deficiencies with respective departments.
• Assign side work to servers. Communicate additions or changes to the assignments as they arise throughout the shift.
• Inspect tables, buffets, bar set-ups, and other stations for layout, cleanliness, neatness, attractiveness, and accordance with the group's requirements. Ensure replenishment of items as agreed to.
• Constantly monitor colleagues' performance in all phases of service and job functions, ensuring all procedures are carried out to standards.
• Anticipate guest's needs; respond promptly and acknowledge all guests, however busy and at any time of day.
• Monitor and handle guests; complaints, ensuring guests' satisfaction.
• Assist with the final breakdown of the function room and clean-up.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Ensure staff report to work as scheduled.
• Ensure all banquet equipment is maintained and stored properly.

Required Skills/Abilities:

• Understanding of the luxury & quality environment.
• Strong positive attitude and ability to initiate a light conversation with guests.
• On - Call Candidates should be available for at least one shift per week.

Education and Experience:

High school diploma or equivalent.

Physical Requirements:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds; push and pull equipment, supplies, etc., at least 100 pounds.
• Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard Banquets equipment. Must be willing to ride elevators.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.