BANQUET SERVER- ON CALL

Position Summary

The Banquet Server is assigned to banquet and dining room areas for breakfast, lunch, dinner, receptions, and meeting coffee break service.  Serve food and beverage functions and clear tables after banquet events.  Will help/assist in other areas as instructed by supervisor.

Supervision Exercised

The Banquet Server is supervised by the Banquet Captain.

Major Duties and Responsibilities

1. Serves at Food and Beverage Functions in accordance with Banquet Event Orders, Banquet Service policies, Banquet Management instruction.
2. Provides every guest with friendly, professional, courteous and timely service.  Responsible for greeting guests at assigned tables and providing “Far from Ordinary” service throughout the event.  Servers will invite guests back at the end of the event to assist in building property loyalty.
3. Responsible for assisting in setting banquet room with proper linen, silverware and glassware for each event as instructed by the Convention Center Manager or Banquet Captain.  Responsible for ensuring that all items placed out for guests including the linen, silverware, and glassware are in clean and safe condition.
4. Stocks service areas with supplies such as coffee, food, tableware, and linens.
5. Bus (remove, replace and clear) during and after service, as well as assist in the  clearing of banquet rooms at end of service and the reset or refreshing of the room for the next event, as necessary.
6. Participation in daily stand up meetings to ensure property communication is understood.
7. Timely completion of computer assisted training as required.
8. Returns all equipment to their proper storage area and maintains cleanliness and organization.
9. Performs other duties as assigned by management.

Secondary Duties and Responsibilities

Knowledge, Skills and Abilities

1. Ability to follow written and oral instructions.
2. Knowledge of proper table settings.
3. Ability to be attentive to customer needs.
4. Excellent Customer Service Skills.
5. Ability to lift and balance heavy trays with food above the shoulder.
6. Ability to work as a team member.

Minimum Qualifications, Education and Experience

Required:

1. One (1) year server experience in restaurants, clubs or hotels.
2. Must be at least 21 years of age.

Preferred:

1. High School Diploma, GED certification or equivalent.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Must successfully complete the New Mexico Food Handlers Course within 30 days of date of hire.
3. Must obtain and maintain a New Mexico Alcohol Server’s License within 30 days of date of hire.
4. Will require a post-offer, pre-employment and random drug screening.

Working Conditions

1. Work is performed indoors and outdoors. Outside work is subject to temperature extremes and inclement weather conditions.
2. Work hours subject to change with overtime work required.
3. Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
4. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
5. Duties may involve walking, standing for long periods of time.
6. Specific required movements include the following:
   1. Trunk- bend, twist, rotate, push, pull, carry.
   2. Arms – reach, carry, lift, twist, and rotate.
   3. Legs – lift, push, pull, twist, and rotate.
   4. Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
7. Must be able to lift 30 lbs and push or pull 100 lbs.
8. Available to work, nights, weekends, holidays, split shift schedule and overtime as needed.