Banquet Server

Job Summary

The Banquet Server is responsible for providing professional, attentive, and efficient food and beverage service during hotel meetings, conferences, weddings, receptions, corporate functions, and special events.

Key responsibilities include

• Prepare banquet rooms according to the Banquet Event Order and hotel service standards.
• Set up tables, chairs, linens, silverware, glassware, china, water stations, buffet displays, and event equipment.
• Review event details, menus, timing, guest counts, and special service instructions before each function.
• Greet guests in a friendly, professional, and welcoming manner.
• Serve plated meals, appetizers, desserts, alcoholic beverages, and nonalcoholic beverages.
• Maintain and replenish buffet stations throughout the event.
• Clear plates, glassware, silverware, and other service items promptly and discreetly.
• Respond quickly and professionally to guest questions, requests, and concerns.
• Communicate allergies, dietary restrictions, special requests, and service issues to banquet leadership and culinary staff.
• Work closely with Banquet Captains, supervisors, managers, culinary staff, stewards, and the sales and catering team.
• Follow all food safety, sanitation, alcohol-service, and workplace safety procedures.
• Maintain clean, organized, and presentable banquet and service areas.
• Assist with resetting rooms between events.
• Break down banquet spaces and properly store equipment and supplies after events.
• Ensure all event details are completed accurately and on schedule.
• Maintain a polished appearance and professional attitude throughout each shift.
• Support other banquet and hotel team members as needed.

The ideal candidate should:

• Be dependable, punctual, and able to follow instructions.
• Have strong customer-service and communication skills.
• Work well independently and as part of a team.
• Remain calm and professional in a fast-paced environment.
• Be able to manage multiple responsibilities while maintaining attention to detail.
• Be flexible and available to work early mornings, evenings, weekends, holidays, and varying schedules based on event needs.
• Be able to stand and walk for extended periods.
• Be able to carry serving trays and lift, move, and arrange banquet equipment.