Banquet Server

HRI Hospitality; Richmond (VA); Sur place; USD 19 000 - 29 000; Plein temps

Résumé du poste

HRI Hospitality in Richmond, VA is seeking a banquet server to ensure exceptional guest service during events in our 250-room hotel in the Miller & Rhoads building.

You will set up banquet spaces, serve meals, assist the Banquet Captain and F&B team, train new staff, and help control food and labor costs while maintaining standards for cleanliness and guest satisfaction.

Qualifications

• High school diploma or equivalent required.
• Knowledge of food and beverage service standards and etiquette.
• Ability to communicate effectively with team members in English.
• Experience in banquet or hotel service is a plus.

Responsabilités

• Prepare banquet spaces for events and ensure tables, linen, silverware, and glassware are set.
• Serve meals and beverages promptly during banquets and events.
• Assist Banquet Captain, F&B Manager, and Executive Chef with preparation needs and supervision.
• Oversee dining room service during events and ensure cleanliness of meeting rooms.

Connaissances

Food & beverage service

Guest service

Communication skills

English proficiency

Formation

High school diploma or equivalent

Description du poste

250 rooms | 17,634 sq. ft. total event space across 13 meeting rooms

Amenities include: on-site restaurants (La Grotta, 1885 Café & Market), lobby bar (Gather & Hem), indoor pool, fitness center, EV charging, banquet & meeting support.

Located in the heart of Virginia’s capital in the historic Miller & Rhoads building, this hotel is just steps from the Richmond Convention Center and Virginia State Capitol. Blending historic charm with modern amenities, it provides an engaging downtown environment for hospitality professionals serving both business and leisure travelers.

Pay Range:
$14.00-$21.25Responsible for ensuring that excellent guest service is provided and carrying out daily duties. Serves meals at Banquet
events in the hotel by performing the following duties to ensure that food and beverages are served promptly and the
room is presentable.
Provide exceptional guest service and carries out daily duties in accordance Standards

Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food area) Standards.

Assists the Banquet Captain, Food & Beverage Manager, Director of F&B and/or Executive Chef with any preparation needs

Serves guest breakfast, lunch or dinner as required

Make sure the soup ladles, tossed salads, portions pies and desserts, coffee is brewed and performs other service as determined by functions size and guest requirements Assists the Food and Beverage Manager with supervising banquets and functions within the hotel.

Oversee all dining room service. Ensure that the set-up of the banquet function is completed in a timely manner and team members are assigned to their designated areas.

Ensures that meeting rooms are clean and maintained.

Trains new employees in service, banquet, and guest service skills

Take responsibility for the well-being of the department, including and food and labor costs

Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all requirements are met.

Consults with the Food and Beverage Manager, Executive Chef and / or Director of Food and Beverage on items such as serving arrangements and additional employees and equipment needed so that the pertinent information is relayed about service, hotel activities, and performance for excellence standards.

Supervise and assist in the cleaning and resetting of banquet room(s); supervise and perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.

Greet, host and respond to requests in a friendly and courteous manner

MINIMUM REQUIREMENTS

High school graduate or equivalent

Ability to write routine reports and correspondence

Complete knowledge of food and beverage preparations, service standards, and service etiquette

Knowledge of the appropriate table settings and flatware

Ability to read, speak, listen, and comprehend the English language in order to communicate effectively to team members, understand reports and related correspondence, and accurately perform all essential job functions

Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and processes within the hotel

Ability to remember, recite, and promote the variety of menu items

Ability to perform essential functions in outside conditions while being exposed to the elements

Ability to adjust quickly to changing conditions in the restaurant, room service and banquet functions

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited principles exist

Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form Alcohol Awareness Certificate

If an on-call associate has declined three (3) consecutive offers of work, the associate may be terminated”. Please let me know if you continue to have on-call staff decline regularly and we can move forward with termination.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements .