A World-Class Hospitality Company

Banquet Server

Part Time

Posted September 3, 2019

Are you looking for part-time work in a fast paced and fun environment? Can you provide exceptional and memorable service with a smile? If so, we encourage you to apply and join our team.

CRESTLINE HOTELS & RESORTS
Banquet Server 

Department: Food and Beverage
Job Status: Part Time
FLSA Status: Non-Exempt
Reports To: Food & Beverage Department Head/Assistant General Manager
Grade/Level: Hourly
Amount of Travel Required: No travel required
Work Schedule: Flexible Hours (Mon-Sun)
Positions Supervised: None 

POSITION SUMMARY Responsible for preparing for and serving guests during banquet functions in accordance with hotel standards of food and beverage quality, presentation, sanitation and warm hospitality. 

ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. 

Essential Functions Statement(s) • Reviews and understands the Banquet Event Order (BEO); completes setup according to the BEO. • Sets tables in assigned area (or checks to see that they have been set) correctly and uniformly, using: clean, pressed linen (without rips, stains or tears); clean unspotted silverware; clean china with no chips or cracks; clean, unspotted glassware. Properly clean and fill table complements (salt and pepper, sugar, breadbaskets, etc.) • Learns the menu for each function served and is able to explain the major ingredients and preparation methods for each item to be served. • Is standing in assigned station at least 15 minutes prior to function start time. • Acknowledges and responds to all guests’ requests, advising supervisor if necessary. • Keeps station neat and clean during service. • Continuously patrols assigned station, refilling all drinks, removing service items and condiments per established policies and procedures. • Ensures guest has everything they need. • Use proper in-room clearing and aisle tray break down procedures. • Returns all reusable table complements and condiments to be cleaned and refilled. • Assist Captain or Manager in setting up buffet and other special food services tables/stations. • Assist the Captain or Manager in breaking down buffet or other special food service tables and equipment. • Set-ups, serves and/or breaks down coffee breaks, receptions, other special functions, as assigned, following standard policies and procedures. • Sets-up, tends and breaks down banquet bars, as assigned, according to standard policies and procedures. • Follows cash and guest check procedures at all times. • Return all excess food to the kitchen following all sanitation guidelines. No food or beverage is to be consumed by associates without prior approval from the Chef on duty. • Complete any assigned side work, such as refilling condiments, shaking and sorting linen, hanging/storing drapes, cleaning/storing serving equipment and/or props, etc. • Assists steward in keeping Banquet back hall, linen rack and storage areas neat, clean and organized. • Learns and applies all procedures of proper service. • Assist co-workers whenever needed. • Remain up-to-date with hotel events and guests, as they affect the areas of responsibility. • Maintains responsible alcohol service certification. • Mixes and serves alcoholic and nonalcoholic drinks, to patrons during banquet events.
Coffee Break duties: • Sets up, services, breaks down and cleans all break areas and coffee break carts. • Presents each break attractively and completely; keeps each break clean throughout the day. • Presents all breaks within the time parameters outlined on the BEO. • Prepare all beverages correctly and according to conference center standards. • Secure all beverage coolers and lockable storage at each shift’s end. • Assist the set up staff if necessary. • Employees are responsible for knowing and abiding by all Company, hotel, and departmental policies and procedures. 

POSITION QUALIFICATIONS 
Competency Statement(s) • Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. • Assertiveness - Ability to act in a self-confident manner to facilitate completion of a work assignment or to defend a position or idea. • Communication, Oral - Ability to communicate effectively with others using the spoken word. • Customer Oriented - Ability to take care of the customers’ needs while following company procedures. • Presentation Skills - Ability to effectively present information publicly. • Safety Awareness - Ability to identify and correct conditions that affect employee safety. • Accuracy - Ability to perform work accurately and thoroughly. • Friendly - Ability to exhibit a cheerful demeanor toward others. • Working Under Pressure - Ability to complete assigned tasks under stressful situations. 

SKILLS & ABILITIES Education: High school diploma or GED preferred. Experience: Previous banquet server experience preferred. Must be able to follow directions and get along well with others. Certificates & Licenses: Must be TIPS, CARE (or equivalent) certified, or become certified by first day on the job. 

PHYSICAL DEMANDS Physical Demands Lift/Carry Stand C (Constantly) Walk C (Constantly) Sit O (Occasionally) Handling / Fingering C (Constantly) Reach Outward C (Constantly) Reach Above Shoulder C (Constantly) Climb O (Occasionally) Crawl O (Occasionally) Squat or Kneel O (Occasionally) Bend F (Frequently) 10 lbs or less C (Constantly) 11-20 lbs C (Constantly) 21-50 lbs O (Occasionally) 51-100 lbs O (Occasionally) Over 100 lbs O (Occasionally) Push/Pull 12 lbs or less C (Constantly) 13-25 lbs F (Frequently) 26-40 lbs O (Occasionally) 41-100 lbs O (Occasionally) N (Not Applicable) Activity is not applicable to this occupation. O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

Newport News Marriott at City Center

256 Room Hotel

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