Banquet manager Jobs in Rochester, NY

Job Description

Job Description

Description :

General Description :

Individual will serve as the guest contact / liaison for the Center. The Banquet Server is responsible for proper table service, hospitality, and professionalism, which are expected of a full-service facility. This position reports to the Banquet Manager, Assistant Banquet Manager, Banquet Captain, Food & Beverage Manager and / or Manager on Duty.

Primary Responsibilities :

• Works as scheduled and in proper uniform with nametag.
• To act in a professional manner at all times.
• To perform a pull for an event (all china, glass, silverware, and small wares).
• To polish all silverware, chafing dishes, and glassware prior to set up.
• To obtain instructions for set up from Banquet Captain / Manager and execute these instructions immediately.
• Individual must ask questions regarding set up, items to be served, pick up areas, pick up times, breakdown and coffee station locations; as well as communicate instructions to and from supervisor and other servers.
• Responsible for the proper set up and service of all food functions assigned as stated in the waitstaff service manual.
• Be aware of or obtain knowledge of guest comfort locations such as restrooms and pay phones.
• Serve ladies first. Serve all food items from the left and clear such items from the right. Serve all beverages from the right.
• Individual’s stations must be completely set and rechecked before the event begins to ensure all items are correctly placed.
• Once the station is set up the individual must stand by station and be ready to greet the guests and begin service. Standing at parade rest with hands behind their back.
• Respond to all guest requests with an expedient, cheerful and helpful manner.
• Individual must attend to details such as : (Introduction to table)

a) Never allowing a water goblet to become less than ½ full.

b) Provide guests with an opportunity for at least two cups of coffee minimum. Once after dinner, and again after dessert.

c) Serve salads with cucumber @ 6 : 00.

d) Always serve the entree with the meat facing the guest @ 6 : 00.

e) Maintain uniformity and pay attention to the linear alignment of table settings.

f) Maintain an uncluttered table by removing unnecessary glassware and china.

20. Report any guest complaints to Management immediately.

21. Responsible for completing all required side work and having such approved by Captain or Management prior to dismissal.

22. Return all equipment and / or supplies used to their proper location prior to dismissal, i.e. trays / s & p, coffee pots, etc.

23. Any other functions or duties as assigned.

Additional Responsibilities :

Requirements : Qualifications :