Luxury Banquet Server – Coastal Resort Events

Auberge Collection; Johns Island (SC); On-site; USD 62,000 - 76,000; Full time

Benefits offered by this job

Free Parking

Free Team Member Cafeteria

Holiday Pay

Team Member Stay Program

50% off F&B + Spa

Job summary

The Dunlin, Auberge Collection, on Johns Island invites you to join as a Banquet Server to orchestrate memorable dining experiences in our luxury coastal retreat. You will review the Banquet Event Orders, coordinate setup, and assist with equipment and service flow to ensure flawless events.

As part of a fast-paced team, you will greet guests, anticipate needs, and communicate dietary notes to the kitchen and staff.

Qualifications

• Superior professional appearance and demeanor in a fast-paced team.
• Ability to adhere to timelines for event set-ups.
• Ability to follow instructions clearly, both verbally and in writing.
• Flexibility to work weekends and holidays as required.
• State and local food handler or alcohol certifications as applicable.

Responsibilities

• Connect with Banquet Captain, Jr. Captain, or Banquet Leader to review the BEO and event assignment.
• Review, collect, and count required equipment and ensure quality and readiness.
• Set tables according to event type and service standards with proper linens, glassware, china, and flatware.
• Assist with moving banquet equipment for setup and breakdown of events.
• Answer questions on BEO menu selections and clarify with Banquet leadership or culinary staff.
• Welcome guests with a warm, professional greeting and engage them throughout the event.

Skills

Professional appearance

Guest service

Communication

Flexible schedule

Job description

The Dunlin, Auberge Collection, on Johns Island invites you to join as a Banquet Server to orchestrate memorable dining experiences in our luxury coastal retreat. You will review the Banquet Event Orders, coordinate setup, and assist with equipment and service flow to ensure flawless events.

As part of a fast-paced team, you will greet guests, anticipate needs, and communicate dietary notes to the kitchen and staff.