Banquet Server

Estancia Del Norte; San Antonio (TX); On-site; USD 21,000 - 30,000; Full time

Job summary

Estancia Del Norte is seeking a Banquet Server to deliver outstanding service for banquet events, including setup, guest interaction, and teardown. The role emphasizes guest satisfaction, safety, and adherence to sanitation guidelines.

Ideal candidates have 1–2 years in food and beverage, strong organization, and knowledge of service standards. Certifications such as Food Handler or ServSafe along with TABC/RSVP may be required. This is a hands-on role in a hotel banquet setting.

Qualifications

• One to two years’ experience in food and beverage catering facility or hotel preferred.
• Strong organizational skills and customer service skills.
• Food and beverage service knowledge.

Responsibilities

• Maintain customer service and guest satisfaction; greet and serve guests cordially and efficiently.
• Ensure food/beverage is served with consistent presentation and proper temperature.
• Assist in inventory of food, beverages, equipment, and supplies for functions.
• Communicate special requests or guest concerns to management promptly.
• Follow opening/closing procedures and department policies.

Skills

Customer service

Food and beverage service

Teamwork

Job description

Job Title: Banquet Server

Department: Food and Beverage

Supervisor: F&B Manager or Director

Summary

This position is responsible for the service of assigned banquet events to include assigned set up, guest service and event tear down.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Maintain a commitment to customer service and guest satisfaction. Perform all guest contact activities such as serving food and beverage, answering guest questions, etc. in a cordial, efficient and professional manner.
• Ensure that the food and beverage is served while maintaining a consistent presentation and proper temperature.
• Assist in food, beverage, equipment, meeting supplies, china, glass, and silverware inventories on a predetermined basis.
• Maintain a cooperative, team-like attitude in working with supervisors and fellow employees (including other departments).
• Enforce all sanitation procedures including safety guidelines and OHSA requirements.
• Organizing equipment for a function as well as cleaning, maintaining, and looking after equipment during and after functions.
• Make sure all storerooms are clean, organized and secured.
• Immediate communication of special requests, guest problems or concerns to management.
• Follow all designated opening and closing procedures to ensure areas are secure and energy efficient.
• Adhere to all department and property-wide policies and procedures.
• Ensure the proper handling and cleaning of all banquet equipment.
• Perform any reasonable request assigned by management.
• Attend all department, full staff, safety and other meetings and trainings as required by management.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

One to two years’ experience in food and beverage catering facility or hotel preferred, but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.

Certificates, Licenses, Registrations

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. Employee will have to move, set up and tear down banquet equipment including but not limited to chairs, tables, staging, linens, service ware etc. The employee must occasionally lift and/or move up to 50 pounds.