Banquet Server Providence Marriott Downtown

Providence Marriott DowntownJob DescriptionJob Title: Banquet ServerDepartment: BanquetsReports to: Director of BanquetPosition Summary: Provides guests in the catering department with the highest standards of food and beverage service on all so doing it is expected that all efforts be directed toward guest satisfaction the achievement/maintenance at division standards and profit Functions: Attendance as scheduled is required. Adhering to all division and local standard policies and procedures. Performing all guest contact activities in a cordial efficient and professional mannerat all times maintaining a commitment to guest satisfaction. Maintaining a cooperative team-like attitude in working with supervisors andfellow associates (both within the department and in other hotel departments)to help achieve our common goals of maximizing guest satisfaction and profit margins. Maintaining a positive attitude toward the hotel and the job being performed. Reporting to work on time (as scheduled) and in proper uniform/attire. Punch and/or sign in ready to work and immediately check for work assignment. Complete any assigned work duties. Attend pre-function briefing. Be able to read a BEO and know how to complete a setup and mise en place based on theInformation contained therein. Set tables in your assigned area correctly and uniformly using clean pressed linen withoutrips stains or tears clean unspotted silverware clean china with no chips or cracksclean unspotted glassware. Table complements Salt pepper sugar breadbaskets etc. should be clean and filled properly. Assist captain in setting up buffet and other special food services tables/stations. Set up service and break down assigned functions in a safe accident-free servers must be TIP :o Know the menu for each function served and be able to knowledgeably explain themajor ingredients and preparation methods for each item to be served.o Follow timing procedures for setting each course.o Greet and serve guests following guidelines for Aggressive Hospitality and all otherdetails of our policies and procedures regarding the service of food and beverage.o Acknowledge and respond to all guest requests bringing them to the attention ofor turning them over to the captain or Catering Service/Banquet Manager.o Keep the station neat and clean during service. Constantly patrol assigned stationrefilling water and coffee removing service items and condiments per establishedo policies and procedures.o Know the use of suggestive selling techniques when possible selling a la carte wineMixed drinks after-dinner cordials coffee etc.o Follow all guest check and money handling procedures when serving a la carte beverage orderso Always notify the captain or Catering Service/Banquet manager before leaving the floor or Banquet service Down/Clean Up:o Use properly in-room clearing and aisle tray breakdown procedures.o Return all reusable table complements and condiments to be cleaned and refilled.o Return all food to the kitcheno Retain all service equipment in the banquet area for cleaning and proper storage.o Complete any assigned side work such as refilling condiments sorting linen cleaning/storing servicing equipment etc.o Assist the captain in breaking down buffet or other special food service tables and equipment.o Clean and replace tray stands in the proper storage area.o Return clean serving equipment to the proper storage area.o Help keep all banquet aisle and storage areas clean and organized.o Inform management of any lost or damaged equipment linen etc.o Check with the captain or manager before leaving.o Sign or punch Service:o Set up serve and/or break down coffee breaks receptions other special functions as assigned and following standard policies and procedures.o Set up tend and break down banquet bars as assigned and according to standard policies and Functions: Attend department meetings as scheduled. Follow clean as your policy in all work performed. Comply with all local/division energy conservation and accident/loss prevention guidelines. Maintain a good record of attendance Follow procedures for notifying management if unable to work. Present a neat polished appearance to our guests by following established grooming anduniform : No experience necessary but one-year banquet/ restaurant/ catering experience is preferredSkills: Effective and clear communication skills Professional and friendly hospitality skills Practice food safe handling procedures Knowledge of wines and alcoholic beverages TIPS certification Able to multitask and organize multiple orders thoughts and tasks within the same given Job Requirements: Bending and lifting food/ glass trays of up to 50 lbs Being able to push or pull over 50 lbs Continually moving at a fast pace Continuous standing for the full shift or 8 hours or more Continuous bending or kneelingEnvironment: Hearing: Must be able to take guest orders and hear guest requests Vision: Must be able to check for drink accuracy assess guests body language or expressions Speech: Must be able to converse with guests and communicate well with others Literacy: Must be able to write and communicate orders Must be able to work in hot or cold conditionsEquipment: Clean and pressed uniform Bottle opener/ lighter and or matches Knowledge of chafing dishes and buffet décor / setup