Banquet Server (Part Time) Hilton Garden Inn Crabtree- Raleigh, NC

Hilton; Raleigh (NC); Vor Ort; USD 17.000 - 25.000; Teilzeit

Zusammenfassung

Hilton in Raleigh, NC is looking for a Banquet Server for part-time, flexible shifts. The role focuses on understanding Banquet Event Orders (BEOs) and delivering high-quality F&B service per hotel standards.

You will set up and break down events, monitor service, coordinate with culinary staff and ensure safety and cleanliness. CPR certification within 30 days is required, with opportunities to assist in other F&B areas as needed.

Qualifikationen

• High School diploma or GED desired.
• Previous related experience in food service supervision, hospitality, or banquet service preferred.
• Ability to read and write English and communicate effectively with guests.

Aufgaben

• Set up and break down banquet events as per BEO and hotel standards.
• Provide Food & Beverage service and maintain cleanliness of event areas.
• Coordinate with culinary and other departments to ensure timely service.
• Assist in other hotel areas as needed and follow safety procedures.
• Maintain uniform and professional appearance; comply with health and safety requirements.

Kenntnisse

Read & write English

Communication skills

Banquet service supervision

Ausbildung

High School diploma or GED

Jobbeschreibung

Job Location: Raleigh, NC 27612
Position Type: Part Time
Job Shift: Flexible

POSITION SUMMARY

The Banquet Server’s primary responsibility is to understand Banquet Event Orders, then organize and instruct in the correct set‑up, service and execution so that the hotel can consistently exceed guest and client expectations. Specific duties include setting up and breaking down after completed events, cleaning and refreshing the area, storing equipment properly, and deploying the equipment for the upcoming event according to hotel standards. Set up must be thoroughly checked versus the BEO so that when service begins all required items are accounted for and in place. The Banquet Server must give directions and provide F&B service in accordance with Health Department and hotel standards, possess good communication skills, be responsive to guest and client needs, maintain uniform and behavioral standards, and keep work areas organized, clean, neat and visually appealing. The Banquet Server is well versed in basic ABC laws and CARE certified to supervise events that include alcohol service. The Banquet Server ensures all work is conducted safely and respectfully of all team members, and may be asked to assist in other areas of hotel operations, food & beverage or other.

ESSENTIAL JOB FUNCTIONS

• Complete all food service training within 14 days of hire; other essential training and certification within 30 days of hire, including CPR.
• Know all essential functions of the Point of Sale (POS) system, monitor voids and “no sale” transactions.
• Read and understand Banquet Event Orders (BEOs) in detail; organize scheduled staff to perform necessary tasks.
• Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards.
• Set up event areas as prescribed by the BEO, ensuring 100% readiness a minimum of 15 minutes prior to event start time.
• Demonstrate attentiveness and responsiveness to guest needs, assuring follow‑through and completion.
• Always demonstrate excellent guest and team member relations with all departments.
• Understand safe handling of food, beverage, heat sources and other service equipment.
• Work with culinary staff to recover unused or unserved foods.
• Complete all assigned pre‑ and post‑event tasks.
• Ensure safe and correct storage of equipment.
• Maintain beverage stations.
• Meet flexible scheduled hours as required to serve guests or clients, demonstrating punctuality, excellent attendance and proper uniform standards.
• Assist in other hotel work areas as instructed by supervisor.
• Report any maintenance needs to keep facilities, furnishings and equipment in a “like new” condition.
• Participate in training and meetings to enhance skills and knowledge, performing assigned tasks in other areas within the Food & Beverage department (suite service, complimentary breakfast service, banquet service of all meal and service types).
• Maintain issued uniform components in a “like new” condition, following proper laundering and care instructions; non‑slip shoes are required for safety.

ADDITIONAL RESPONSIBILITIES

• Be aware of, act on and/or report any issue that affects the safety of guests or team members.
• Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations.
• Assist in areas of the hotel outside of the typical work areas during the scheduled shift.

QUALIFICATIONS

Education and Experience

• High School diploma or GED desired, but not essential.
• Previous related experience – food service supervision, hospitality, banquet service – strongly preferred.

Knowledge, Skills, Abilities

• Work well with other team members and departments.
• Read & write English and perform basic mathematical computations.
• Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments.
• Safely carry trays of food or beverages and transport carts or food cabinets.
• Remain calm and organized in times of multiple demands.
• Give and follow directions accurately and efficiently.

Physical/Mental Demands

• Requires standing, walking, carrying, talking, listening, and coordinating with other team members; may be on feet for a large portion of the shift.
• May need to stoop, kneel, crouch, reach, or lift up to 25 pounds overhead.
• Handle chilled or hot items during food & beverage service.
• Must sustain focus and attentiveness for extended periods.
• Plan several steps ahead and keep written notes to avoid lost requests or essential information.

Working Conditions

• Kitchen environment with hot areas, tools, and sharp knives.
• Dining or event room environment.
• Bar environment.
• Flexible schedule; must be available to work on weekends and holidays.