Banquet Server-The Westin Raleigh-Durham Airport

CMC Hotels; Durham (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a Banquet Server to join their dynamic team at a premier hotel. This role offers a unique opportunity to grow within a supportive environment that values its employees. As a Banquet Server, you will be responsible for setting up and serving food and beverages at various events, ensuring a high level of guest satisfaction. You'll have the chance to engage with guests, showcase your customer service skills, and work alongside a dedicated team. If you thrive in a fast-paced setting and enjoy interacting with people, this position could be the perfect fit for you.

Benefits

Competitive wages based on experience

Paid Vacation

Holiday Pay

401k

Qualifications

• Previous waitstaff experience is essential for this role.
• Ability to work in a fast-paced environment with a friendly demeanor.

Responsibilities

• Set up and serve food and beverages at events according to BEO.
• Ensure guest satisfaction by responding to requests and inquiries.
• Maintain cleanliness and assist with inventory after events.

Skills

Waitstaff Experience

Teamwork

Customer Service

Catering Knowledge

Education

High School Diploma/GED

Job description

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Banquet Server - The Westin Raleigh-Durham Airport

Are you looking for a Company you can "GROW" with? Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us.

We offer our associates an array of benefits, based on eligibility, including:

• Competitive wages based on experience
• Paid Vacation
• Holiday Pay
• 401k

RESPONSIBILITIES

• Must wear approved uniform at all times while working, including nametag.
• Follow posted schedule and Hotel time and attendance policies.
• Responsible for reading and understanding Banquet-Event-Orders (BEOs).
• Responsible for setting up of linen, china, glass, silver, for each function according to BEO.
• Responsible for setting up, maintaining, inventorying and breaking down all beverage breaks and food buffets/food displays.
• Be knowledgeable of menu items, ingredients, methods of preparation and appropriate garnish.
• Responsible for transporting food/beverage items to the guest table in a timely manner to ensure proper food quality.
• Responsible for replenishing guest beverages when necessary, as well as inquiring with guests to make sure they are satisfied.
• Responsible for accommodating all the guests at a function while circulating the room; responding politely to guest requests and anticipating their needs.
• Responsible for quickly removing dishes as guests finish each meal or at the end of each meal or function.
• Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.
• Complete any assigned work; such as refilling condiments, cleaning/storing serving equipment, etc.
• Responsible for assisting with inventory, food storage and other closeout tasks after event ends.
• Responsible for assisting and following up with Guest complaints and requests. Any issues should be reported to Supervisor.
• Assist in ensuring that Quality Standards are met for brand expectations.
• Execute any other tasks or duties deemed necessary by hotel management for the successful operation of the property.

REQUIREMENTS

• Previous waitstaff experience a must.
• High school diploma/GED required.
• Knowledge of catering practices preferred.
• Ability to work quickly and as a team in a fast-paced environment.
• Clean background check, and reliable transportation a must.
• Must be able to work a flexible shift that includes nights, weekends and holidays.
• Must be able to continuously stand/walk a minimum of 8 hours.
• Must be able to lift and carry up to 50 lbs. over the course of a shift.
• MUST be friendly, outgoing, and willing to engage guests in conversation.