Banquet Server

Description

The Banquet Server is responsible for welcoming and taking care of our guests throughout their catering event with warmth and a high level of professionalism. 

Job Responsibilities include but not limited to:

• Responsible for the set up and take down of all catering events
• Address any guest concerns promptly and professionally
• Anticipate guests’ needs and a sense of urgency throughout every shift
• Maintain cleanliness, stocking, and organization off all banquet areas 
• Perform back of the house, front of the house, and side work duties for overall success of our events

Compensation & Benefits:

•         Pay: $16.90 hourly rate plus service charge averaging $30.00 - $35.00 per hour 
•         401(k) Matching
•         Aflac Supplemental
•         Employee Discount

GROW WITH US 

Appellation is a culinary-focused hotel company that embraces authenticity and locality in everything we do. We believe in the power of regional character, community, and culture to create exceptional experiences for our guests. Appellation gathers the best from each of our destinations to nurture the growth of the next generation of hoteliers and culinarians. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality. 

Wine & Roses, operated by Appellation, offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin’s leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management.

Visit www.winerose.com to learn more about our resort.

Requirements

• At least 2 years food service experience
• Ability to work well in a team environment by being a supportive team member that contributes to the banquet departmental goals; provides suggestions/recommendations in order to maintain the status of innovative leader in culinary and hospitality excellence
• Is effective at working multiple priorities and tasks, working under stress, time management and exercise good judgment with guest and employee situations and challenges
• Must have flexibility in performing different job roles within the department
• Good interpersonal skills and perform simple problem solving
• Work varying schedules to reflect the business needs including nights, weekends, and holidays
• Ability to perform the essential functions of the job with or without reasonable accommodation

In order to perform the duties and requirement for this job, you must have the following physical abilities:

• Constant: walking, standing and repetitive use of hands, arms and legs
• Frequent: bending and bending of neck, grasping, pushing, pulling and reaching below, above and at shoulder level, lifting of chairs and tables for reset of rooms.
• Occasional: twisting of neck, power grasping, climbing stairs while carrying trays and products for events.

Work will be conducted in a kitchen environment requiring the ability to carry loaded trays on slippery surfaces and handle hot plates and equipment with proper personal protective equipment. Work will also be conducted in the outside areas of the property which may be hot, cold, noisy, and in the presence of dust, and during all weather conditions. You must have the ability to lift up to 50 pounds, bend, stoop and reach; lift and carry equipment and supplies; constantly walk and stand for long periods (up to 4 hours) and ability to work in a fast-paced environment; walking over uneven ground and up and down stairs to service guests with or without reasonable accommodation.