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Banquet Server, On Call - Graduate Providence Hotel 
(Job)

resume-library  |  United States  |  

Ref:
PARTNER-3XLGD2
Direct:
Employer:
Location:
United StatesUnited States (US)
Category:
Hospitality/Food Services
Work Type:
Permanent
Work Time:
Full Time
Tags:
job,united-states,resume-library

Description 

Banquet Server, On Call - Graduate Providence Hotel

Highgate Hotels:

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. (url removed).



Location:

 



 



Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.



Overview:

The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.



Responsibilities:

Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.



Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.



Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.



Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.



Set all tables according to hotel standards.



Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.



Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.



Prepare room according to BEO and the various meal functions.



Follow all money handling procedures when serving the guest.



Know the menu items for each function served and able to give accurate descriptions.



Ensure overall guest satisfaction.



Perform other duties as requested by management.



Qualifications:

High School diploma or equivalent and/or experience in hotel or a related field preferred.



Flexible and long hours sometimes required.



Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.



Ability to stand during entire shift.



Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.



Must be able to multitask and prioritize departmental functions to meet deadlines.



Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.



Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.



Must be able to show initiative, including anticipating guest or operational needs.