Banquets - Server

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

What You Will Accomplish

Position Summary:

Provides exceptional food service to property guests during events, special events, and other catered functions, as well as any other property hosted event as requested and scheduled.

Primary Responsibilities/Essential Functions:

• Serves customers at assigned station quickly, courteously, and efficiently.
• Obtains food and beverage from prescribed locations and serves customers according to established procedures and using appropriate service techniques.
• Keeps glasses filled throughout the meal.
• Observes guests to fulfill any additional requests and to note when meal is
• finished.
• Assists other servers in a cooperative manner to ensure efficient service to guests.
• Completes assigned side work as directed.
• Sets dining tables to established standards.
• Removes any dinnerware, glassware, flatware and linens that do not meet cleanliness and appearance standards.
• Complete pre, running, and post shift side-work requirements.
• Familiarizes self with all items on daily menus.
• Sets tables/room with linens, china, etc. keeping in consideration the events prospectus and following established procedures. After events, cleans away service and accessories.
• Clears dirty dishes from tables as guests finish with course (when applicable).
• Prepare coffee service with appropriate food and beverages as stated in Banquet Event Order.
• Follows all standard food handling, TIPS, sanitation and health department guidelines.
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to Event Manager or Event Captain whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

• Continuously maintains a neat, clean and organized, safe and comfortable environment for guests.
• Assists other servers in clearing, cleaning and resetting tables.
• May assist with set up and/or break down of function space.
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
• Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior

Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

What You Will Bring

• Prior banquet or convention services experience at comparable property desired.
• Possess a basic knowledge of food and beverage preparation, service standards of comparable hotel, guest relations and etiquette.
• Requires ability to serve needs of guest through verbal face-to-face interactions.
• Must demonstrate positive attitude and professional demeanor. Requires communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Completes required training as scheduled.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.
• Work schedules will include working on holidays, weekends and alternate shifts.
• Must be at least 18 years of age. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
• Must maintain a clean appearance and professional demeanor.

Great If you have

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as hot plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member talks occasionally and frequently needs to hear sounds or voices when interacting with Event Management and guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member frequently pushes and pulls carts and equipment. Lifting is regularly required to prepare dining areas, serve food and beverages and move garbage. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to perform the job such as detecting plateware that does not meet cleanliness standards. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.

The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and in event areas. The team member is subject to hazards which includes equipment found in kitchens and food service areas, and sharp objects. Other hazards may include slick floors and hot plateware or glassware. The team member is occasionally subject to atmospheric condition such as fumes,

odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/event areas.


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This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.