- Location
- Hyatt Indy, United States of America
- Type
- Part-time
- Education
- High School
- Source
- Workday
Description
186 rooms | 4,500 sq. ft. meeting/event space
Amenities: 24-hour fitness center, indoor pool, restaurant and bar with outdoor lounge, complimentary hot breakfast daily.
Located in downtown Indianapolis, this property attracts both business and leisure demand-offering strong career growth in a thriving Midwestern market. With a residential-style feel in an urban setting, it’s ideal for leaders who value both guest comfort and brand-driven operations.
Job Title: Banquet Server Department: Banquets Supervision Exercised: None Supervision Received: Banquet Captain, F&B Manager, Assistant General Manager, and Executive Chef. JOB SUMMARY Responsible for ensuring that excellent guest service is provided and carrying out daily duties. Serves meals and beverages at Banquet events in the hotel by performing the following duties to ensure that food and beverages are served promptly and the room is presentable. JOB DUTIES Provide exceptional guest service and carries out daily duties in accordance with Hyatt Standards • Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food area) Standards. • Assists the Banquet Captain, Food & Beverage Manager, and/or Executive Chef with any preparation needs • Serves guest breakfast, lunch or dinner and beverages from the bar as required • Make sure the soup ladles, tossed salads, portions pies and desserts, coffee is brewed and performs other service as determined by functions size and guest requirements. • Participates in all dining room service including cocktail service. Prepare and serve alcoholic and non-alcoholic drinks consistent with the hotel’s standard drink recipes. Ensure that the set-up of the banquet function is completed in a timely manner. • Ensures that meeting rooms are clean and maintained. • Trains new employees in service, banquet, and guest service skills • Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all requirements are met. • Assist in the cleaning and resetting of banquet room(s); Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
• Greet, host, and respond to requests in a friendly and courteous manner
MINIMUM REQUIREMENTS
High school graduate or equivalent. Must be at least 18 to serve alcohol.
• Complete knowledge of food and beverage preparations, service standards, and service etiquette
• Knowledge of the appropriate table settings and flatware
• Ability to read, speak, listen, and comprehend the English language in order to communicate effectively with team and guests alike
Accurately perform all essential job functions
• Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and processes within the hotel
• Ability to remember, recite, and promote the variety of menu items
• Ability to adjust quickly to changing conditions in the restaurant, room service and banquet functions
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited principles exist
• Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form Alcohol Awareness Certificate. Must have current liquor license and knowledge of safe food handling.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.