Banquet Server

POSITION : Banquet Server

DEPARTMENT : Food & Beverage

REPORTS TO : Banquet Captain & Food & Beverage Supervisor

FLSA STATUS : Non-Exempt Part Time Hourly

Summary

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Banquet Server at the Shreveport Convention Center / Municipal Auditorium in Shreveport, Louisiana.

Under direction of the Banquet Captain & Food & Beverage Supervisor, the Part Time Banquet Server member's primary responsibilities include the following functions in accordance with ASM policies.

Essential Duties and Responsibilities

• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the managers and captains of Food & Beverage
• Operation of card transaction machine.
• Assist with collecting, polishing and set up of all banquet equipment to include flatware, china, glassware and serving pieces, banquet tables, chairs and linens etc. for each event
• Serves alcohol under the ASM Global SAVOR Safe guidelines
• Works in Banquet Catering, Concessions events
• Assists, beverages, bread and condiments etc.
• Assists with cleaning all banquet equipment including cleaning and filling salt & pepper, condiment, bread etc.
• Create and execute the logistics of delivery of all food to prospective functions and outlets including preparation and set up of event room and dishing area when necessary.
• Prepares tables with place settings and builds buffets as instructed by the Food & Beverage Manager and or Banquet Captain
• Attends pre-function meetings for briefing of event details and any line ups by managers or captains
• Always provides friendly and courteous customer service to guests and co-workers
• Remains at assigned station and performs duties as assigned according to each event.
• Reports any customer service and or / complaints to Banquet Captain and / or F & B Managers
• Cleans and returns all serving pieces to their proper storage area
• Adheres to strict grooming standards and policies of the company
• Follows service standards, procedure, and guidelines.
• Delivery, set-up, service and breakdown of all equipment and food & beverage as assigned to prospective functions and all outlets
• Deep cleaning as assigned.
• Cleans all banquet wares efficiently and safely
• Removes debris from prospective banquet areas after events show ready for the next day.
• Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers
• Deep clean and sanitizing equipment as assigned
• Quick with counting and simple arithmetic
• Follows all food safety instructions, HACCP, and the Food Code
• Works efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadership
• Provides the highest quality service to guests, temporary staff and co-workers.
• Train and supervise employees / temp labor under his / her supervision
• Assists with opening, closing and months end inventory counts, and duties as assigned
• Assists quarterly with wares and equipment counting and maintains and organizes all wares in their proper storage area
• Sets-up and breakdown of stations and completes side work prior to events
• Maintains a sanitizer bucket at proper dilution
• Ensures all products are properly wrapped, labeled, and dated
• Operates equipment (coffee, tea, bar equipment) according to use and safety instructions
• Keeps work area clean, organized, and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand / station is ready for the next shift
• Practices FIFO (First in First Out) for all products to ensure proper rotation
• Attends and participates in event briefing meetings as instructed
• Performs all skilled labor as classification dictates
• Leads by example, represents with a polite and can-do attitude
• Follow proper reporting procedures for accidents and incidents.
• Other duties as assigned by the Director of Food & Beverage and / or F & B Manager

Other duties may be assigned.

Supervisory Responsibilities

No Supervisor Responsibilities

Working Conditions

• The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling .
• There is no guarantee of hours on a weekly basis.
• Must have reliable transportation and be able to report to work as scheduled.
• Maintain a client service oriented attitude.
• Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedules
• NON-SLIP SHOES REQUIRED.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be 18 years of age or older
• Ability to read signs and follow simple oral and written instructions
• Excellent customer service skills
• Must be able to pass a background check to include a credit history report and meet corporate minimum requirements
• NON-SLIP SHOES REQUIRED.

Education and / or Experience

• At least one-year experience as a server in banquets, restaurants (with banquet facilities), or hotels
• Experience with upscale dining in a restaurant or similar type facility preferred
• High school diploma or GED preferred
• Knowledge of Banquet Event Order (BEO) preferred
• Must be able to obtain an ABO Card and LATC Permit

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff ability to quickly identify problems and resolve them
• Excellent organizational and planning skills
• Strong customer service orientation
• Excellent communication and interpersonal skills
• Ability to work with limited supervision
• Ability to interact with all levels of staff including management
• Ability to work flexible, irregular hours as dictated by the restaurant levels / event schedule, including nights, weekends, and holidays
• Must be compliant with Health Codes Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Computer Skills

Ability to operate a cash register & credit card machine

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events;

talk and hear. This position may require work inside or outside of the building, as needed by events.

• Must be able to lift 45 pounds unaided.
• Performing work through repetitive eye / hand coordination
• Must be able to balance and have good manual dexterity
• Must be able to carry and balance a tray with 4-6 entrée plates on the shoulder
30+ days ago