MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS

High school or equivalent education required.
Minimum of six months prior experience in banquet service required.
Must be of minimum age to serve alcohol.

PHYSICAL REQUIREMENTS

Ability to lift to 50 lbs., clearly verbally communicate with employees and public, speak, hear, see, read, write, type, dial, reach and bend.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. However, must also be able to work in extreme temperatures like freezers (-10°F) and Kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

TRAVEL REQUIREMENTS

0% travel including car, train and/or airline travel along with overnight stays, will be required as we operate properties in multiple states.

OTHER

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all associates are required to fully comply with IDM rules and regulations for the safe and effective operation of the hotel’s facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment

SUMMARY SCOPE OF ROLE

Serve food and beverage items to customers in a friendly, enthusiastic, professional and timely manner.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

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:

• 80% Understand menu preparation, pronunciation, and food standards to effectively communicate to customers. Expedite and serve food and beverage items at the request of customers and properly place the order within the operation to ensure quality and timing. Clear tables and return all equipment to their respective areas. Ensure that minors and intoxicated persons are not served alcoholic beverages.
• 5% Ensure service corridors safety by transporting all equipment in the proper manner. Be responsible for handling of all food, equipment and service items to local health requirements. Ensure that all slips, spills and breakage are attended to immediately.
• 15% Communicate to support staff (greeters, bartenders, bus attendants) to maintain the highest level of service to patrons.

KEYS TO SUCCESS IN THIS ROLE INCLUDE

• Requires good communication skills, both verbal and written.
• Knowledge of table service standards.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items and methods of preparation.
• Requires cash handling and credit system procedures to be followed.

SUPERVISORY RESPONSIBILITIES

The Server or Banquet Server directly reports to the Front of House Manager, Restaurant Supervisor and/or Banquet Captain and has limited scope of supervisory responsibilities based on function of position.