On call Banquet Server

Suites by Hilton West Sacramento; Indianapolis (IN); On-site; USD 17,000 - 28,000; Full time

Job summary

Suites by Hilton West Sacramento in Indianapolis is seeking a Banquet Server to deliver exceptional guest service at banquet events. You will prepare rooms and tables, assist with function setups, and ensure timely service of meals and beverages in a resort-style hotel setting.

You will work with the Banquets team under supervision of the Banquet Captain and F&B Manager, greeting guests, maintaining room presentation, and upholding food safety standards.

Qualifications

• High school graduate or equivalent.
• Must be at least 18 to serve alcohol.
• Ability to read, speak, listen, and comprehend English.
• Accurately perform all essential job functions.

Responsibilities

• Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food area) standards.
• Assist the Banquet Captain, Food & Beverage Manager, and/or Executive Chef with any preparation needs.
• Serve guest breakfast, lunch or dinner and beverages from the bar as required.
• Ensure banquet room set-up is completed in a timely manner and maintain room cleanliness.
• Participate in all dining room service including cocktail service and beverage preparation.
• Greet, host, and respond to requests in a friendly and courteous manner.

Job description

186 rooms | 4,500 sq. ft. meeting/event space

Amenities: 24-hour fitness center, indoor pool, restaurant and bar with outdoor lounge, complimentary hot breakfast daily.

Located in downtown Indianapolis, this property attracts both business and leisure demand-offering strong career growth in a thriving Midwestern market. With a residential-style feel in an urban setting, it's ideal for leaders who value both guest comfort and brand-driven operations.

Be in proper uniform while providing excellent customer service while performing in a banquet setting. Follows hotel food safety handling procedures.

Job Title: Banquet Server Department: Banquets Supervision Exercised: None Supervision Received: Banquet Captain, F&B Manager, Assistant General Manager, and Executive Chef.

JOB SUMMARY

Responsible for ensuring that excellent guest service is provided and carrying out daily duties. Serves meals and beverages 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.

JOB DUTIES

• - 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, and/or Executive Chef with any preparation needs
• - Serves guest breakfast, lunch or dinner and beverages from the bar 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.
• - Participates in all dining room service including cocktail service. Prepare and serve alcoholic and non-alcoholic drinks consistent with the hotel's standard drink recipes. Ensure that the set-up of the banquet function is completed in a timely manner.
• - Ensures that meeting rooms are clean and maintained.
• - Trains new employees in service, banquet, and guest service skills
• - Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all requirements are met.
• - Assist in the cleaning and resetting of banquet room(s); 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. Must be at least 18 to serve alcohol.

• - 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 with team and guests alike
• - 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 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. Must have current liquor license and knowledge of safe food handling.

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 .