Title:  Banquet Staff- On-Call

ESSENTIAL DUTIES AND RESPONSIBILITIES

Concessions Attendant:

• Ability to provide excellent guest service while working in a very fast-paced environment
• Serve food, beverages, or desserts to customers
• Proper cash handling including, greet and service guests at the registers, taking orders, and accepting payments, handling cash, debit and credit cards
• Replenish foods at serving stations
• Prepare food using standard formulas or following directions
• Clean counters, tables, and other equipment
• Inventory control: Stock and restock items as necessary

Porter:

1. Maintain the cleanliness and organization of banquet room, hallways, storage and service areas.
2. Routinely inventory and care for banquet supplies such as linens, chairs, china, glassware, flatware and decorations.
3. Set up the banquet room per the specification of BEO
4. Reset room to original state after event has concluded or for the next event.
5. Transport tables and equipment as well as report maintenance issues to management
6. Additional duties can include assisting servers and providing requested information to guests.

Bartender:

• Prepare drinks according to recipes and specifications for patrons and fulfills cocktail servers’ orders in a timely manner.
• Responsible for cleanliness of the bar area.
• Assists with inventory control, stocking, and proper rotation of product.  
• Responsible for preparing and selling all drinks on the menu and handling all transactions in accordance with cash handling policy.
• Responsible for set up and breakdown of bar area as well as side work and projects as necessary. 
• Sanitation and health department regulations for safe handling of alcohol.
• Responsible to perform “responsible alcohol service” with regards to patron limitations and pass any/all responsible alcohol service training.
• Interacts and speaks with guests to maintain great guest relations and provide opportunities for loyalty to occur
• Provide excellent guest service to both internal and external guests
• Maintain current knowledge of daily menus and prices
• Ensure proper stock of product and supplies needed for service     

Server: 

• Set up event space according to the Banquet Event Order (BEO)
• Serve food to guests
• Read, understand and implement the listed specifications of the (BEO)
• Prepare buffets, tables, service carts, dessert and action stations per the BEO
• Circulate event or designated area to provide excellent service to guest
• Pass hors d’oeuvres during cocktail reception
• Adhere to all Food and Beverage safety and quality regulations
• Providing excellent guest service and insuring guest satisfaction

REQUIRED SKILLS AND ABILITIES

• Must be able to lift 25 pounds
• Must be able to stand for long periods
• Must be able to work nights, weekends and holidays 
• Must be at least 21 years old  
• Must be able to obtain KHRC license