Banquet Server (On-Call)

Essential:

1. Minimum
   of 18 years of age to serve alcoholic beverages.
2. 1 year
   experience as a Restaurant or Banquet Food Server.
3. Food handling
   certificate.
4. Fluency in English, both verbal
   and non-verbal..
5. Provide legible communication.
6. Compute basic
   arithmetic.
7. Ability to:

• perform job functions
  with attention to detail, speed and accuracy.
• prioritize
  and organize.
• be a clear thinker, remaining calm and resolving problems
  using good judgement.
• follow directions thoroughly.
• understand
  guest’s service needs.
• work cohesively with co-workers as part of
  a team.
• work with minimal supervision.
• maintain confidentiality
  of guest information and pertinent hotel data.

8.   Knowledge
of various food service styles (i.e., French service, Russian service, tableside
flambe

      service, Butler style
service).

Desirable:

1. High school graduate or equivalent
   vocational training certificate.
2. Certification of previous training
   in liquor, wine and food service.
3. Previous Culinary
   training.
4. Knowledge of specific room set-up styles.
5. Fluency in
   a foreign language, preferably Spanish.
6. Certification in an alcoholic
   awareness program.
7. Certification in CPR.
8. Ability to suggestively
   sell.
9. Previous guest relations training.

PHYSICAL
ABILITIES

Essential:

1. Exert physical effort
   in transporting 25 to 50 pounds.
2. Endure various physical
   movements throughout the work areas.
3. Reach 1-2
   feet.
4. Remain in stationary position for 30 minutes to 2 hours
   throughout work shift.

Satisfactorily communicate with guests,
management and co-workers to their understanding.