Benefits:

401(k)

401(k) matching

Competitive salary

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Job Objective

Highly motivated individuals with expertise in effective and efficient banquet operations that exude a passion for the hospitality industry. Cultivate an exceptional guest experience. Follow all LTD and Brand Standards for proper event execution. The Banquet Server and Set-Up Associate is responsible for the set-up, as well as food and beverage service for all banquet functions.

Ensure that room has proper set-up for the function.

Collect proper glassware, ice, napkins, china, and flatware as required. Check for cleanliness and polish as needed. Tables are set up in proper place, napkins are folded, sugar, salt, and pepper shakers are to be placed in appropriate spots on the table.

Check BEO to ensure all set-up and service requirements have been met.

Set-up side stations in scheduled rooms.

Serve the banquet functions as per the standards set for the Banquet Department.

Once service has been completed, all tables are cleared, and the room stripped down to the tabletop. i.e., tablecloth, china, glasses etc.

As soon as the meal is finished, the service area must be cleaned and ensure that all supplies are put in their proper places. Also ensure that any equipment used is clean and stored in its proper place.

Maintain and clean all service areas used darting event.

Floors are always kept free of debris.

Clean and polish (as needed) all equipment used as well as banquet chairs.

Maintain and clean all refrigeration units used during and after service.

Follow up with Banquet Manager and or Banquet Captain for clean-up instruction.

Must have good guest relations and serve as a good example to other staff within the hotel in regard to dress, punctuality, good manners, personal cleanliness and morale. To be assertive, decisive, a team-oriented player, and the picture of professionalism. Good planning and organizational skills are necessary. Ability to work well under pressure and deal with difficult people and/or situations.

Other and all duties, projects, and tasks assigned by employee’s manager, supervisor or other managers in charge at the hotel.

Required Knowledge, Skills and Abilities (KSAs)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Additionally, the requirements listed below are representative of knowledge, skills and or ability required.

Has a sincere desire to exceed guest expectations

Ability to work well under pressure.

Flexibility in their scheduling

Strong knowledge of banquet operations

Excellent time management skills

Ability to be on their feet for several hours at a time.

Ability to lift and carry 25 pounds.

Ability to move tables and chairs.

Ability to lift and bend.