Provide guest service to the overall operation of the Banquet Department as related to function requirements, server checklists, banquet service staff. Ensure the timely and creative presentation of all aspects of the banquet event and anything else necessary while maintaining high standards of service.

• Know and adhere to your schedule at all times.

• Ensure we are maintaining a high level of service with all guests.

• Ensure that the Tray and Food appearance and service time standards are met

• All functions that do not require a captain will be assigned a point server. This will be indicated on the BEO as the first name listed among all the servers listed.

• The point server will check with the Banquet Manager/Captain for any changes or special needs that pertain to that event/function.

• The lead server to pick up the event guest check in the banquet office for signature from the contact at the completion of the event for accuracy. The signed guest check is then to be returned to the banquet office.

• The point server will assign duties, stations and partners if needed.

• The point server will ensure that the room is set correctly and that all staff scheduled for the event are present, and communicate any staff shortages to the Manager /Captain.

• The point server is to introduce themselves to the event contact so that the contact has a hotel event representative she will be comfortable with going to, in case of changes or special request.

• All equipment to be taken to the proper location directly after completion of event.

• Ensure that all food is taken back to the banquet kitchen immediately following the event.

• Handle and correct all areas of opportunities that may arise to ensure that all guests expectations are met and exceeded.

• Ensure that all servers are utilizing 'down time' wisely per specific duties.

• Ensure that Banquet Event Order requirements are fulfilled within the room as pertains to creative table presentation, food items, order and quality of service and food product, service standards of staff and cleanliness of the area before and after the event.

• Any combination of education and experience equivalent to a graduation from high school or any other combination of education, training or experience that provides the require knowledge, skill and ability. High school diploma preferred.

• Prior hospitality and cash handling experience preferred.

• Ability to obtain any government required licenses or certification