On Call Banquet Server

Responsibilities

• Set up assigned banquet areas including tables, linens, centerpieces, flatware, glassware, and place settings according to event diagrams and standards.
• Provide attentive, courteous service to all guests throughout the event, including food courses, beverage refills, and special requests.
• Serve plated meals, family-style dishes, or buffet items professionally, following the order of service established by the Banquet Captain.
• Maintain thorough knowledge of menu items, ingredients, and common allergens in order to answer guest inquiries accurately.
• Anticipate guest needs and respond promptly to requests, ensuring a seamless and enjoyable dining experience.
• Maintain a clean and organized work area throughout service, including bussing tables and removing used items between courses.
• Arrive at the venue at the designated call time, in proper uniform, ready to begin setup immediately.
• Assist with the full breakdown of event spaces following conclusion of service, including removal of linens, tableware, décor, and equipment.
• Transport equipment and supplies to and from storage areas, catering vehicles, or loading areas as directed.
• Return all rented or borrowed items to designated areas and report any damaged or missing equipment to a supervisor.
• Work collaboratively with kitchen staff, fellow servers, bartenders, and event coordinators to ensure smooth event execution.
• Follow all instructions from the Banquet Captain and Event Manager throughout the event.
• Communicate any guest concerns, incidents, or service issues to a supervisor in a timely manner.
• Assist other team members as needed to ensure all guests receive prompt, high-quality service.
• Adhere to all food safety, sanitation, and hygiene standards in accordance with local health codes and company policy.
• Comply with responsible alcohol service guidelines and applicable state/local beverage laws at all times.
• Follow all company policies, event-specific protocols, and venue rules throughout each engagement.
• Report any unsafe conditions, accidents, or injuries to a supervisor immediately.

Requirements

• High School Diploma or equivalent required; Associate's Degree preferred.
• Previous event planning experience
• 3+ years of customer service experience.
• Experience complying with food and beverage safety and sanitation regulations
• Excellent communication skills are necessary for managing staff and taking direction from the Catering Manager, along with the ability to follow specifications accurately.
• Obtain/hold any local, state, and/or county-required food handling/sanitation licenses and/or certificates
• Ability to carry trays of food and beverage weighing up to 30 lbs. and remain on feet for extended periods (up to 8+ hours per shift).
• Exceptional interpersonal skills with a genuine commitment to guest satisfaction.
• Professional appearance and the ability to maintain composure under pressure in a high-volume environment.
• Reliable transportation and the ability to commute to various venues on assigned event dates.
• Flexibility to work evenings, weekends, and holidays as required by the event calendar.
• Must be 18 years of age or older.
• Proven experience in event planning and coordination.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Proficiency in Microsoft Office Suite or similar software.
• Ability to work flexible shifts, including days, evenings, nights, weekends, and holidays, as required.
• Experience and proficiency with Microsoft Office Suite and other relevant software
• A valid Florida Driver's License with an acceptable driving history is required.
• SERV-SAFE certified

Nice to have

• Minimum 1 year of banquet, catering, or service experience preferred; motivated candidates with strong hospitality backgrounds will be considered.
• Food service industry experience preferred.
• Food handler's certification or ServSafe certification (or willingness to obtain prior to first event).
• TIPS, RBS, or equivalent responsible alcohol service certification.
• Experience with French service, plated service, and large-scale buffet operations.
• Bilingual or multilingual communication skills are a plus.