Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Banquet Server - Springfield

Springfield, MA, USA MGM Resorts International
Location:Springfield, Massachusetts Position Summary It is the primary responsibility of the Banquet Server to service guests with quality service and maintain the high standards set forth by the location and department. This includes, but is not limited to, setting, serving, and clearing tables during banquet and convention functions while providing excellent guest service. All duties must be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department/Company and property policies, practices, and procedures. Essential Functions and Tasks This job description in no way states or implies that these are the only duties to be performed by employees in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for effective operation of the department Anticipates and responds effectively to guests' inquiries and needs, and promptly resolves guest complaints within scope of authority. Works as part of a team, assisting all guests and employees with their needs and inquiries. Serves and assists guests throughout the function, including serving and maintaining the guests' food and beverage orders throughout the dining experience, and utilizing banquet and ala carte techniques. Sets up, monitors, refreshes, and breaks down functions, such as coffee breaks, continental breakfast, and buffets as assigned, according to management and group requirements. Sets up, replenishes, and breaks down dining tables to include linen, glassware, silverware, condiments, accessories, and other service wares. Greets guests as they arrive in a positive, welcoming manner, and assists them with seating at tables according to all service standards and expectations. Guides the guest in all phases of their experience at the Banquet event. Monitors and maintains cleanliness, sanitation, and organization of assigned work areas. Delivers food items to tables from service kitchens and removes courses as completed. Promotes and maintains the highest level of customer service to all guests while staying alert to their needs. Supervisory Responsibilities None Education and/or Experience REQUIRED: High school diploma or equivalent. Minimum of one year of fast-paced, banquet service experience or related areas such as a server in a high-volume restaurant, banquet, casino, or hotel. Or equivalent combination of education, training, and experience. Certificates, Licenses, Registrations Certification in food handling, alcohol awareness, gaming, etc., as mandated by local law. SECTION 3: COMPETENCIES & WORKING CONDITIONS Knowledge, Skills, and Abilities English Language Proficiency: The ability to speak and understand English when giving and receiving instructions, and talking with management, coworkers, and guests. Company Polices Knowledge: The ability and willingness to learn and understand the company's policies, procedures, and regulations related to operations, guest relations, human resources, safety, security, and loss prevention. Dining Environment: The ability to monitor an indoor or outdoor dining environment to ensure the room is running smoothly and guests are receiving assistance as requested. This includes demonstrating an appropriate awareness of atmosphere and maintaining correct settings for music, room temperature (including fireplace use), curtains, ceiling fans, lighting, and lamps for the time of day and/or year. Restaurant: Knowledge of property restaurants including food concepts, menu items, price range, dress code, and ambiance. Beverage Knowledge: Knowledge of liquor brands, beers, and non-alcoholic drinks served on restaurant premises. Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities. Adaptability/Flexibility: The ability to work in ambiguous situations and change one's style or approach in response to differing circumstances. This includes being open to change and new information; adapting behavior and work methods in response to new information, changing conditions, or unexpected obstacles; and adjusting rapidly to new situations warranting attention and resolution. Banquet Equipment: The ability to properly and safely handle, set up, and break down banquet equipment. This includes storing and maintaining banquet equipment. Manual Dexterity: The ability to make quick, accurate, skillful, coordinated movements of one hand, one hand in coordination with its arm, or two hands to grasp, place, move, or assemble objects. Hand-Eye Coordination: The ability to coordinate one's eyes with one's fingers, wrists, or arms to move, carry, or manipulate objects or to perform other job-related tasks. Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks. Physical Strength: The ability to lift, push, pull, or carry objects using hands, arms, back, stomach, shoulders, legs, or a combination of these muscle groups. Stamina: The ability to exert oneself physically over long periods of time. This may include performing repetitive or strenuous tasks such as standing and sitting for long periods. Work Schedule/Hours Ability to work a flexible schedule including extended hours, weekends, holidays, and shifts.



This post first appeared on Hospitality Jobs Career Advice, please read the originial post: here

Share the post

Banquet Server - Springfield

×

Subscribe to Hospitality Jobs Career Advice

Get updates delivered right to your inbox!

Thank you for your subscription

×