BANQUET SERVER - Part Time / Salishan Coastal Lodge

Job Description

Job Description

Description:

BANQUET SERVER - PART-TIME - START $15.55

The Banquet Server is primarily responsible for delivering exceptional service during events, banquets, and special occasions hosted at our venue. Banquet Servers are responsible for providing professional and efficient food and beverage service to ensure a memorable experience for our guests.

The Banquet Server shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP’s Culture & Core Values.

The Banquet Server is required to accurately record all hours of work using SCP’s timekeeping system. Accurately recording time is required in order to be sure that the Banquet Server is paid for all hours worked as required by the wage and hour laws. Working “off the clock” is strictly prohibited. If any manager or supervisor directs you to, or suggests that you should, perform work while not “on the clock,” you must notify Regional Director of People Services immediately. Similarly, the Banquet Server is not permitted to perform work after hours or from home without specific direction from their supervisor. In the event such work is authorized, all time spent working must be reported on the employee’s time record.

The Job

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
• Follow Hotel policies with lost and found items.
• Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
• Continuously promote sanitation, safety, and security efforts.
• Encourage Social Media/5-star compliments or reviews on OTA’s.
• Greet guests, take orders, and serve food and beverages with attention to detail and presentation.
• Ensure timely and accurate delivery of courses during events.
• Monitor and respond to guest needs and requests during events.
• Clear tables and ensure proper handling of used dishes and glassware.
• Work collaboratively with the kitchen and bar staff to coordinate service.
• Anticipate and address any issues that may arise during events.
• Follow established food safety and sanitation guidelines.
• Assist with the breakdown and cleanup of banquet rooms after events.
• Provide assistance to other banquet and catering staff as needed.
• Perform other related duties as assigned by the Banquet Captain, Banquet Manager, or the Assistant Banquet Manager.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
• Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
• Adhere to relevant Food Safety Hygiene standards.
• Other duties as assigned.

Job Requirements

• Must be a United States citizen or possess a valid work permit.
• Must be able to read, write, and speak English. Fluency in other languages is beneficial.
• Must be able to accurately follow instructions, both verbally and written.
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.
• Must be able to work in a fast-paced environment with urgency and empathy.
• Outstanding coordination and multi-tasking abilities.
• Professional in appearance and demeanor.
• Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems.
• Must have the ability to deal effectively and interact well with guests, vendors, and team members.
• Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
• Knowledge of food and beverage service operations preferred but not required.

Supervision

• Reports to the Banquet Manager. If the property does not have a Banquet Manager, then the designated department manager.

Education and Experience

• High School Diploma or equivalent.
• Previous Customer Service experience required.
• Previous F&B experience preferred.
• Must have State Issued Food Handler's Certificate.
• Must have State Alcohol Server Certification.

Working Conditions

• Must be able to stand and move freely about the property for the majority of the shift.
• Must be able to lift, carry, push, pull 50 lbs.
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
• Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
• Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
• Must be able to work in variable room temperatures.
• Noise level is usually moderate.
• Dexterity in using kitchen equipment or utensils and carrying heavy trays.