On Call Banquet Server
US-LA-New Orleans
Hourly
Req #: 61527
Type: Part-Time
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Overview: The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards. Responsibilities: * Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently. * Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function. * Served guests according to the hotel's standards in a friendly, courteous, and professional manner. * Respond to guest problems, complaints, and accidents. Communicate to management, if necessary. * Set all tables according to hotel standards. * Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions. * Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly. * Prepare room according to BEO and the various meal functions. * Follow all money handling procedures when serving the guest. * Know the menu items for each function served and able to give accurate descriptions. * Ensure overall guest satisfaction. * Perform other duties as requested by management. Qualifications: * High School diploma or equivalent and/or experience in hotel or a related field preferred. * Flexible and long hours sometimes required. * Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Ability to stand during entire shift. * Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. * Must be able to multitask and prioritize departmental functions to meet deadlines. * Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. * Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. * Must be able to show initiative, including anticipating guest or operational needs.
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