Banquet Server

Hilton Marco Island Resort and Spa is currently seeking dynamic Banquet Servers to join the best banquet team on the Island! This is an on-call position, but servers required to work a minimum of at least four shifts per month.

Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to Hilton's high standards of quality.

ESSENTIAL FUNCTIONS:

• Serve the food and/or beverage in the order and to the expectation of the Banquet Captain and/or the banquet event order to ensure consistency throughout the banquet. Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
• Set up banquet room as instructed by Banquet Captain to include linen, service ware and glassware.
• Upon banquet completion, teardown and clean up banquet room according to Captain's directions to ensure the readiness of the room for the following function. Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
• Replenish beverages as necessary, and check with guests for overall satisfaction.
• Attend roll call meetings before events to learn function particulars, including guest and hotel expectations.
• Greet guests and respond to requests in a friendly and courteous manner.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

• Knowledge of the appropriate table settings and service ware.
• Able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, communicate with guests to explain and record orders and needs.
• Able to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Able to remember, recite and promote the variety of menu items.
• Able to transport a fully loaded tray weighing up to 30 lbs. shoulder height through a crowded room throughout the shift.
• Able to operate beverage equipment, (i.e. coffee maker, tea maker, etc).

• Able to climb stairs.
• Able to move throughout the premise and visually inspect conditions requiring bending, stooping, and reaching arms overhead
• Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area.
• Able to use finger/hand movements for extended periods of time. Possess finger and hand dexterity to manipulate switches, writing instruments, a computer keyboard, etc.
• Able to grasp and lift up to 75 lbs., waist high. Ability to push or pull up to 200 lbs.
• Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger, and provide positive and proactive solutions.
• Able to work under intense conditions that may be hot, wet, loud and noisy.