Banquet Server

Suites by Hilton West Sacramento; Richmond (VA); On-site; USD 19,000 - 29,000; Full time

Job summary

Hilton Richmond Downtown is seeking a Banquet Server to deliver exceptional guest service at events and daily hotel dining operations. You will prepare banquet spaces, assist leadership, and ensure food and beverages are served promptly while maintaining a welcoming atmosphere for guests.

Responsibilities include serving meals, training new staff, and coordinating with kitchen and banquets teams to meet event specifications and quality standards.

Qualifications

• High school graduate or equivalent.
• Ability to write routine reports and correspondence.
• Knowledge of food and beverage preparations, service standards, and etiquette.
• Ability to read, speak, listen, and comprehend English to communicate with team and guests.
• Ability to remember, recite, and promote menu items.

Responsibilities

• Ensure excellent guest service and carry out daily duties at a Banquet events.
• Prepare rooms and tables for breakfast, lunch or dinner and ensure rooms are set (table, linen, silverware, glassware).
• Assist the Banquet Captain, F&B Manager, Director of F&B and/or Executive Chef with preparation needs.
• Serve guest meals as required.
• Oversee all dining room service and ensure banquet setup is completed timely and staff assigned.
• Ensure meeting rooms are clean and maintained.
• Train new employees in service, banquet, and guest service skills.
• Manage department well-being, including food and labor costs.
• Maintain interdepartmental relations with kitchen, sales, and housekeeping.
• Consult with managers on service arrangements and staffing needs.
• Supervise and assist in cleaning and resetting banquet rooms; restock supplies.
• Greet, host and respond to requests in a friendly and courteous manner.

Skills

Guest service

Communication

Food & beverage knowledge

Staff training

Attention to detail

Education

High school diploma or equivalent

Job description

250 rooms | 17,634 sq. ft. total event space across 13 meeting roomsAmenities 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-$21.25

• Responsible 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.

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.