Banquet Catering Server - Tampa Convention Center

Overview: About Aramark
Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World's Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Description: Principle Responsibilities
  • A Banquet Server is responsible for serving our clients and public in a prompt and courteous manner with a well groomed and neat appearance.
  • Have a flexible schedule to meet the ever-changing demands of the client while presenting a positive image of The Convention Center by exceeding the guest's expectations.

Duties and Responsibilities:
  • Provide teamwork to all teammates and promote a sense of urgency for the guest and team members
  • Attentively listen to pre-shift meeting conducted by banquet captain
  • Prepare and serve meal accompaniments to guests in a properly sequenced manner with team.
  • Perform side work.
  • Beverage refresh and open bottled wine for guests.
  • Perform set up and breakdown of various stations (i.e., deli, dessert, coffee); bus and set tables.
  • Seat guests as business demands
  • Communicate with support crew and management
  • Set up banquet room as instructed by Banquet Captain to include linen, service-ware and glassware.
  • Attend roll call /line-up meetings before events to learn function particulars, including guest expectations.
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all The Convention Center services/features and local attractions/activities to respond to guest inquiries accurately
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Ensure cleanliness of the tables and break areas by "cleaning as you go".
  • Perform other duties as assigned.
  • Maintain complete knowledge of service requirements for assigned function:
  • Prefunction side-work;
  • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation;
  • Particular characteristics/description of wines/champagne ordered;
  • Prices for specified bar selections on cash bars; e) Station assignment and table set-up;
  • Group name, type of function and expected attendance;
  • Scheduled hours of service;
  • Special requests/arrangements;
  • Order of service, traffic flow in room; VIPs'
  • Complete pre-function side-work:
  • check quality and amount of all stock and supplies using checklist;
  • transport necessary supplies from storage areas to service area;
  • Fold napkins, set linen/skirting on tables;
  • Set tables according to service standards;
  • Set up all condiments (butter, jellies, cream, juices) and beverages (non-alcoholic);
  • ensure a sufficient supply of all silverware, glassware and chinaware for service;
  • Prepare all cold food items (cereals, fruits and salads) as assigned by the Supervisor;
  • Check cleanliness and condition of assigned station and service areas; rectify any efficiencies. Set up side station as assigned by supervisor.
  • Greet guests as they arrive and assist them with seating at tables
  • Retrieve alcoholic beverage items from bar and serve to guests
  • Open and serve wine/champagne bottles
  • Make all varieties of coffee
  • Serve all food courses and non-alcoholic beverage items to the guest in accordance with function requirements
  • Clear each course following procedures
  • Serve the food and/or beverage in the order and to the expectation of the Banquet
  • Captain to ensure consistency in the order throughout the banquet.
  • Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function
  • Once banquet is complete, reset banquet room according to Captain's specifications to ensure the readiness of the room for the following function as well as sanitation of banquet areas
  • Remove all tabletop items, linen and equipment from the function room as designated by function requirements
  • Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements
  • Complete closing side duties: a) Breakdown all goods as specified. b) Clean all equipment as assigned.
  • Complete other duties as assigned by the Banquet Captain or Management
  • Assist in preparing banquet room for function
  • Provide teamwork to all teammates and promote a sense of urgency for the guest and team members
  • Be able to serve in a team style service or properly sequenced manner
  • Remove dishes and glasses from tables, and take them to bus stations or kitchen as necessary.
  • Keep up with beverage refreshes.
  • Be able to adapt to different types of functions.
  • Ensure cleanliness of tables in the club at all times
  • Maintaining a high level of knowledge of the menu to be able to answer any question that may arrive.
  • Setup and breakdown for bus stations.
  • Understand and execute normal banquet duties such as wine service, napkin folds etc
  • Set up and breakdown of coffee stations.
  • Be on the floor at all times during your event and in proper stance.
  • No cell phones are to be used at any time while on the floor and may only be used in case of an emergency. The supervisor, lead or manger must be made aware of the situation immediately.
  • The break down station or area is only used for bussing; servers shouldn't loiter in the area
  • Other duties as assigned by direct reporting to catering captain and supervisor
  • Be able to adapt to different types of functions.
SKILLS:
  • Excellent time management for dependable guest service, punctuality and attendance
  • Understand and execute normal banquet duties such as wine service, napkin folds, etc.
  • Ability to work long hours on your feet, moving fast
  • Ability to carry large trays of food
  • Exhibit and practice the highest level of guest service skills while consistently maintaining a professional demeanor
  • Ability to compute basic arithmetic
  • Ability to prioritize and organize
  • Ability to be a clear thinker, remaining calm and resolving problems using good judgment
  • Ability to understand guest's service needs
  • Ability to follow directions thoroughly
  • Ability to work cohesively with co-workers as part of a team
  • Ability to operate beverage equipment, eg., coffee maker.
  • Ambitious and willing to accept change, new procedures, and constructive comments
  • Ability to coordinate multiple tasks, meet production/service time schedules, and adapt to necessary and unforeseen change
  • Knowledge of how to set up and break down both a buffet and seated meal function
  • Must be able to lift, but not limited to, 50 pounds


Qualifications: EDUCATION:
  • High school diploma or equivalent required.

KNOWLEDGE:
  • Knowledge of hospitality industry to include food and beverage preparation, service standards, guest relations, and etiquette.

EXPERIENCE:
  • 1-2 years experience as a server in a high volume restaurant, hotel, or banquet facility.

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