Job Description
Job Location: Hotel - Tuolumne, CA 95379
Position Type: Part Time
Salary Range: $16.50
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- - - SUMMARY: The On-Call Banquet Server is responsible for setting up, serving, and breaking down banquet and event functions in accordance with established service standards. This position supports the Banquet and Events team by providing exceptional guest service, maintaining a professional and polished appearance, and ensuring that all event details are executed accurately and efficiently. The On-Call Banquet Server works a flexible schedule based on event demand, including evenings, weekends, and holidays.
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- - - Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)
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- - - - Set up banquet rooms and event spaces according to Banquet Event Orders (BEOs), including tables, chairs, linens, flatware, glassware, and decorations.
- - - - Serve food and beverages to guests in a timely, courteous, and professional manner.
- - - - Monitor guest needs throughout the event, responding promptly to requests or concerns.
- - - - Assist with buffet or plated service as required, ensuring presentation and timing meet standards.
- - - - Clear tables and remove service items efficiently while maintaining a clean and organized environment.
- - - - Work closely with the Banquet Captain and other team members to ensure smooth event flow and adherence to timelines.
- - - - Follow proper food handling, sanitation, and safety procedures in compliance with local health regulations.
- - - - Support setup and teardown of banquet areas, including cleaning, resetting, and storing supplies and equipment.
- - - - Perform other duties as assigned to support the success of the banquet operations.
- - - - Consistently offers professional, friendly and engaging service.
- - - - Consistently demonstrates excellent people skills when working with fellow Team Members and Guests.
- - - - Assists Guests regarding menu items in an informative and helpful way to ensure satisfaction, addresses complaints or concerns.
- - - - Responsible service of alcohol.
- - - - Assists and supports the Food and Beverage Department as a whole based on business needs and staffing.
- - - - Must be willing to work relief shifts in all Food and Beverage operations.
- - - - Must be willing to work assigned shifts per availability. Adherence to scheduled shifts is mandatory.
- - - - Must have full knowledge of beverage lists.
- - - - Must have full knowledge of all menu items being served.
- - - - Follows all outlet policies, procedures and service standards.
- - - - Performs other duties as assigned.
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Qualifications
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- - - - - - Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)
- - - - -
- - - - - - - Set up banquet rooms and event spaces according to Banquet Event Orders (BEOs), including tables, chairs, linens, flatware, glassware, and decorations.
- - - - - - - Serve food and beverages to guests in a timely, courteous, and professional manner.
- - - - - - - Monitor guest needs throughout the event, responding promptly to requests or concerns.
- - - - - - - Assist with buffet or plated service as required, ensuring presentation and timing meet standards.
- - - - - - - Clear tables and remove service items efficiently while maintaining a clean and organized environment.
- - - - - - - Work closely with the Banquet Captain and other team members to ensure smooth event flow and adherence to timelines.
- - - - - - - Follow proper food handling, sanitation, and safety procedures in compliance with local health regulations.
- - - - - - - Support setup and teardown of banquet areas, including cleaning, resetting, and storing supplies and equipment.
- - - - - - - Perform other duties as assigned to support the success of the banquet operations.
- - - - - - - Consistently offers professional, friendly and engaging service.
- - - - - - - Consistently demonstrates excellent people skills when working with fellow Team Members and Guests.
- - - - - - - Assists Guests regarding menu items in an informative and helpful way to ensure satisfaction; addresses complaints or concerns.
- - - - - - - Responsible service of alcohol.
- - - - - - - Assists and supports the Food and Beverage Department as a whole based on business needs and staffing.
- - - - - - - Must be willing to work relief shifts in all Food and Beverage operations.
- - - - - - - Must be willing to work assigned shifts per availability. Adherence to scheduled shifts is mandatory.
- - - - - - - Must have full knowledge of beverage lists.
- - - - - - - Must have full knowledge of all menu items being served.
- - - - - - - Follows all outlet policies, procedures and service standards.
- - - - - - - Performs other duties as assigned.
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- - - - - - Mandatory Requirements:
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- - - - - - - Must be at least 18 years of age.
- - - - - - - Must possess a high school diploma, G.E.D. or equivalent.
- - - - - - - Must complete Food Handler or ServSafe and Responsible Alcohol Service certification or have proof of current certification.
- - - - - - - Must be dependable, punctual, and available for on-call shifts including nights, weekends, and holidays.
- - - - - - - Must have ability to learn and operate point-of-sale system.
- - - - - - - Must possess a cooperative and friendly nature with excellent guest service skills.
- - - - - - - Must be able to communicate proficiently in English.
- - - - - - - Must be able to work in a fast-paced atmosphere.
- - - - - - - Must be able to pass a mandatory drug test.
- - - - - - - Must be able to obtain a valid gaming license.
- - - - - - - Must provide evidence of employment eligibility in the U.S.
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- - - - - - Preferred Requirements:
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- - - - - - - One year experience as a Food Server with some experience in banquet service preferred.
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- - - - - - Physical Demands:
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- - - - - - - Regularly required to stand and walk for extended periods (up to 8 hours per shift).
- - - - - - - Must be able to lift, carry, push, and pull up to 25 pounds and occasionally more with assistance.
- - - - - - - Frequent bending, stooping, kneeling, and reaching above shoulder level.
- - - - - - - Ability to balance trays and carry service items safely.
- - - - - - - Assist with setting up and breaking down tables, chairs, and other event equipment as needed.
- - - - - - - Must be able to work in a fast-paced environment and remain attentive to guest needs.
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- - - - - - Work Environment:
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- - - - - - - Must be able to work in a non-smoke free environment.
- - - - - - - Exposure to variable temperatures depending on event location (indoor/outdoor).
- - - - - - - Must be able to work in a noisy environment.
- - - - - - - Must be able to work all shifts, weekends, holidays, and special events.
