Banquet Lead Server - (FT)

SUMMARY

To oversee the set-up and service of assigned banquet functions in accordance with departmental policies and quality/safety standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Receives assignment(s) to oversee the set-up, service and cleaning associated with specific banquet functions
• Reviews assigned catering BEOs to become acquainted with group needs and banquet specifications
• Oversees food and beverage service before, during and after banquet functions to ensure adherence to hotel/resort standards and state/local regulations, and to identify and correct potential problems
• Greets host/hostess, reiterates service details and relays and executes any last minute instructions
• Relays head count data and coordinates service timing with kitchen staff
• Observes and enforces proper service and clearing techniques and replenishment of food items
• Signals servers to place and clear each course
• Checks periodically with host/hostess to ensure that function is progressing satisfactorily; takes corrective action necessary to ensure success of function
• Reviews function room checklist prior to and at conclusion of banquet; inspects public and back of the house areas to make certain quality standards have been maintained and fire/health/safety regulations have been observed
• Checks assigned banquet room to ensure that it has been properly set up and equipped.  Identifies incomplete/incorrect set ups, brings to the attention of higher level authority.
• Inspects banquet equipment to ensure that faulty/hazardous items are removed from service and repaired or discarded.
• Organizes/oversees the work service staff for the time they are assigned to specific banquets
• Ensures that employees receive timely updates and are fully informed on banquet arrangements to facilitate smooth execution of banquet duties and to prevent misunderstandings with result in substandard service and/or guest dissatisfaction
• Conducts roll call to disseminate information specific to the function and monitors time and attendance
• Encourages staff to actively practice service distinctiveness as a means to improve customer satisfaction
• Attends/conducts pre-meal and inter-departmental meetings to exchange information and receive instruction regarding subsequent catering events
• Maintains open lines of communication with other banquet supporting departments to promote cooperation and effective integration of services
• Demonstrates proper banquet set-up, service, clean up and related practices and techniques to employees participating in on-the-job training programs
• Recommends additional topics to expand curriculum sufficient to effectively enable them to apply and fulfill hotel/resort standards of quality and efficiently
• Prepares detailed critique for assigned banquet events
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Good rapport with fellow employees and reflect positive attitude
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety
• Responsible for cleaning and sanitation of own area
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• Some serving experience required
• High School Diploma or equivalent
• Must be at least 18 years of age, have a valid Michigan driver’s license and be insurable under the Resort’s policy

OTHER SKILLS AND ABILITIES N/A
 

SUPERVISORY RESPONSIBILITIES (If applicable) N/A
 

TYPICAL PHYSICAL DEMANDS

• Must be in good health
• Must be able to stand for long periods of time
• Must be able to squat and lift 30lbs

TYPICAL MENTAL DEMANDS

Unexpected demands not outlined in BEO, quick decision making

WORKING CONDITIONS

• Must be able to work in fast pace environment
• Must be able to work flexible schedule

COMMENTS

Native American Preference will apply.  Must be able to pass a background investigation and an oral drug test as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.  Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.