Banquet Server (Part Time) Hilton Garden Inn Crabtree- Raleigh, NC

POSITION SUMMARY:

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodation, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

The Banquet Server’s primary responsibility is to understand Banquet Event Orders, then organize and instruct in the correct set-up, service and execution so that the hotel can consistently exceed guest and client expectations. Specific duties will include setting up and breaking down after completed events, cleaning and refreshing the area, storing equipment properly, deploying the equipment for the upcoming event according to hotel standards. Set up must be thoroughly checked vs. the BEO, so that when service begins all required items are accounted for and in place. The Banquet Server must give directions and provide F&B service in accordance with Health Department standards and hotel standards. The Banquet Server must possess good communication skills, be responsive to guest / client needs, maintain uniform and behavior standards, and keep work areas (both guest areas and service areas) in organized, clean, neat, visually appealing condition. The Banquet Server is well versed in basic

ABC laws and CARE certified in order to effectively supervise events that include alcohol service. The Banquet Server will ensure that all work is conducted in a safe manner and respectful of all team members and the hotel; they may be asked to assist in other areas of hotel operations, food & beverage or other.

The Banquet Server must understand that they are a part of a larger food & beverage department, and their work is a reflection of not only the department but the entire hotel team, Hampton Inn & Suites and Hilton Worldwide brands in general. Present a professional and properly uniformed appearance. Meet department guidelines for attendance and punctuality. Demonstrate personal integrity.

ESSENTIAL JOB FUNCTIONS

• Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point of Sale (POS)system, monitor voids and “no sale” transactions.

• Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform the necessary tasks to fulfill the BEO.

• Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards. Set up event areas as prescribed by the BEO, insuring 100% readiness a minimum of 15 minutes prior to event start time.

• Demonstrates attentiveness and responsiveness to guests needs, insures follow-through and completion.

• Always demonstrates excellent guest and team member relations, with all departments.

• Understands safe handling of food, beverage, heat sources and other service equipment. Work with culinary staff to recover unused / unserved foods.

• Completes all assigned pre- and post-event tasks.

• Ensures safe and correct storage of equipment.

• Insure maintenance of beverage stations.

• Is able to meet flexible scheduled hours as required to serve guests / clients. Demonstrate punctuality, excellent attendance and proper uniform standards.

• Assist in other hotel work areas as instructed by supervisor.

• Report any maintenance needs to insure that our facilities, furnishings and equipment are maintained in a “like new” condition.

• Participate in training and meetings to: enhance skills and knowledge to become a more productive and effective team member; perform assigned tasks in other areas within the Food & Beverage department, such as suite service, complimentary breakfast service, banquet service (all meal and service types).

• Certain uniform components are issued by the hotel, others to be provided by the server; hotel issued items should be worn only during hotel shifts. The uniform should be maintained in “like new” condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all hotel positions. For safety purposes non-slip shoes are required.

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member.

Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.