The St. Anthony Hotel
  • 30-May-2017 to 31-Aug-2017 (CST)
  • Banquets
  • San Antonio, TX, USA
  • Other

Banquet Servicer will follow through with the proper and timely set-up and execution of banquet events including service and breakdown. Set up includes tables, buffets, coffee breaks, service area. Maintain a high degree of professionalism. Maintain all equipment and facilities in an organized, clean, safe environment. A schedule to include evenings, holidays and extended hours as business dictates.


QUALIFICATION STANDARDS
Education & Experience:

  • Previous food server experience preferred.
  • Positive interpersonal skills required.
  • Must speak English fluently and be able to write in basic English. Understand and communicate guest orders including and special needs or requests to the kitchen/supervisor.
  • Strong food and beverage knowledge, wines and spirits required.

Physical requirements:

  • Ability to work in a fast paced environment.
  • Must be able to lift heavy trays in a crowded room.
  • Ability to stand during entire shift.
  • Must be TABC Certified.
  • Must be able to work nights, weekends and holidays.

General Requirements:

  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • 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.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with BC Lynd Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with BC Lynd Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to cross-train in other hotel related areas.
  • Must be able to maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.

DUTIES & FUNCTIONS
Fundamental Requirements

  • Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.
  • 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 and use "suggestive selling" techniques.
  • Know the menu items for each function served and able to give accurate descriptions.
  • Ensure overall guest satisfaction.
The St. Anthony Hotel
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