The Banquet Server will play a major role in ensuring a pleasant experience for Sodexo Live! guests who attend catered breakfasts, coffee breaks, luncheons, dinners, receptions and other organized group affairs involving food and beverage service.
This position will typically work within a Convention Center or other events venue environment, and will occasionally work at off-site locations. They may serve as few as ten or as many as hundreds of guests. Style of service may range from casual to formal, involving passed cocktails and hors d'oeuvres, buffets or highly-coordinated multi-course meals in which each guest is served at the same time.
The Banquet Server will actively participate in the preparation, set-up, service, break-down and cleanup of catered functions. Their highest priorities will be to support overall profitability and guest satisfaction by providing exceptional customer service while maintaining Sodexo Live!'s standards for safety, cleanliness, sanitation.
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Major Responsibility: Maximize customer satisfaction and support banquet operations by assisting in
executing catered events and functions in accordance with Sodexo Live! standards, guest expectations and specifications as per Banquet Event Orders and catering contracts.
Supporting Actions:
Collect and deliver necessary supplies to event site as directed.
Take care in the handling and storage of all catering hardware, equipment, linens and serving
supplies needed for catering setup and event service.
Deliver food and drinks to guests in a prompt and accurate manner based on established menus
and event specifications.
Provide special attention to the head table or VIP tables, as assigned.
Demonstrate a thorough knowledge of menus and food and beverage offerings.
Take initiative in fulfilling special guest requests and be creative in resolving guest challenges and
complaints; Involve a supervisor when previous methods have been unsuccessful.
Follow all state and local guidelines for responsible alcoholic beverage service; Check
identification of guests to verify age requirements for consumption of alcohol.
Communicate as necessary with Catering Sales team, Kitchen, Stewarding, and Beverage
departments.
Ensure the disposal or safe storage of leftover event food as prescribed by the management or
Chef
Confer with management regarding problems or issues in a timely manner so as not impact
service or timing of events.
All staff members must pass and maintain a 10 year federally mandated background check.