BANQUET SERVER ON CALL

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

Primary mission:

As our Banquet Server, you are responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation.

SCOPE OF WORK + TEAM

• Reports to Hotel Manager and Food & Beverage Supervisor

• Supports food & beverage team, catering, events, pool & bar

RESPONSIBILITIES

• Ability to walk and stand for during entire shift while approaching and servicing guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner. Reports all issues and complaints to management.

• Clear, clean and reset tables as needed and perform medium work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects.

• Sweep, mop and vacuum floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing.

• Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant.

• Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean.

• Follow all state liquor laws.

• Handle food and beverage service, as required. Carry coffee pots and beverages throughout the room, refilling guests' cups and glasses as needed or requested.

• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

• Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately.

• Must be able to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.

• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests and fellow associates.

• Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guest and use the POS/Micros system in the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.

• Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.

• Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management.