Server - Banquets

JOB TITLE: Banquet Server

JOB CODE: 202154

REPORTS TO: Banquet Manager

LOCATION: Hilton Garden Inn Denison/Sherman/At Texoma Event Center

BASIC PURPOSE: Set-up, service and break down assigned functions in a safe, accident-free manner. Ability to perform smooth and efficient dining service for a variety of functions.

ESSENTIAL FUNCTIONS:

1. Read BEO and know how to complete a set-up.

2. Set tables in assigned area correctly and uniformly with table clothes and proper place settings.

3. Keep station neat and clean while servicing guest per established policies and procedures.

4. Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.

5. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

6. Carrying 8-10 plates of food on trays and serving guests.

7. Maintaining cleanliness by pre-bussing,

8. Complete assigned sidework.

NON-ESSENTIAL FUNCTIONS:

1. Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.

Knowledge and Skills:

Education: High school or equivalent

Experience (Preferred): Two years hotel banquet food/beverage service

Skills and Abilities: Able to read and speak English
 Able to lift, push, carry 20-40 lbs.

Travel required: None

Hours Required: Flexible; schedule days and times may vary based on need.

ENVIRONMENT
Physical Job Requirements

(for essential functions only)

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling and/or carrying to include objects, weights and frequency.

Lifting 20-40 lbs. (trays, dish racks, glass racks, etc.)
 Pushing 50-100 lbs. (carts, queen marys, hotbox, portable bar)
 Carry 20-40 lbs. (trays, dish racks, glass racks, etc.)

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Ability to bend to lower level cabinets and banquet storage room. Bend to lift trays.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Maneuverer in narrow areas and between seated guests,
 Distance 100 ft.- 100% of the time

Continuous Standing Describe the reasons to include time period and frequency.

Standing required to service guest(s)/functions; 100% of time scheduled