Banquet Server

Hilton Garden Inn Charlotte/Mooresville, NC; Columbus (OH); On-site; USD 17,000 - 28,000; Full time

Job summary

Hilton Garden Inn Charlotte/Mooresville, NC is seeking a courteous Banquet Server to help deliver exceptional guest experiences at events and functions. The role includes setup, service, and breakdown under the Banquet Manager, greeting guests, and ensuring timely course delivery with attention to detail.

This hourly position is gratuity-based with weekends required, offering opportunities to work in a fast-paced banquet setting.

Qualifications

• Experience in banquet service or high-volume events preferred.
• Strong interpersonal skills and professional appearance.
• Ability to listen and communicate with team members clearly.

Responsibilities

• Assist with pre-function set-up and station readiness.
• Serve food and beverages to guests per banquet requirements.
• Maintain knowledge of function details, menus, and wine/champagne options.
• Bus and reset tables between courses and at end of function.
• Ensure compliance with state liquor regulations.

Skills

Guest service

Communication

Multitasking

Wine knowledge

Job description

Banquet Server Job Description

Position is hourly rate plus gratuity; Weekends are a must!

Position Summary

The Banquet Server works under the direction of the Banquet Manager. Primary responsibilities include serving food and drinks in a professional manner and providing exceptional service to your guest.

Primary Responsibilities

• Attentively listen topre-shift meetings; Communicate with support crew and management
• Bus and set tables.
• Perform set up and breakdown of various stations (deli, dessert, coffee, espresso, etc.).
• Set up banquet room as instructed by Banquet Manager to include linen, service-ware and glassware.
• Maintain complete knowledge of service requirements for assigned function: Pre-function side-work; Particular characteristics/description of wines/champagne ordered; Prices for specified bar selections on cash bars; 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; VIP's
• Maintain complete knowledge of and strictly abide by state liquor regulations
• Completepre-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 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
• Serve all food courses and non-alcoholic beverage items to the guest in accordance withfunction requirements
• Serve the food and/or beverage in the order and to the expectation of the Banquet Captain toensure consistency in the order throughout the banquet; Clear each course following procedures
• 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 ensurethe 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: Breakdown all goods as specified. Clean all equipment as assigned.

Other duties as assigned