POSITION:                   Banquet Server

DEPARTMENT:           Food & Beverage

REPORTS TO:            Banquet Captain & Food & Beverage Supervisor

FLSA STATUS:            Non-Exempt – Part Time Hourly

Summary

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Banquet Server at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana.   Under direction of the Banquet Captain & Food & Beverage Supervisor, the Part Time Banquet Server member's primary responsibilities include the following functions in accordance with ASM policies.

Essential Duties and Responsibilities

Reports to work in proper uniform according to the scheduled time.Follows instructions for each event as given by the managers and captains of Food & BeverageOperation of card transaction machine.Assist with collecting, polishing and set up of all banquet equipment to include flatware, china, glassware and serving pieces, banquet tables, chairs and linens etc. for each eventServes alcohol under the ASM Global SAVOR Safe guidelinesWorks in Banquet Catering, Concessions eventsAssists, beverages, bread and condiments etc.Assists with cleaning all banquet equipment including cleaning and filling salt & pepper, condiment, bread etc.Create and execute the logistics of delivery of all food to prospective functions and outlets including preparation and set up of event room and dishing area when necessary.Prepares tables with place settings and builds buffets as instructed by the Food & Beverage Manager and or Banquet CaptainAttends pre-function meetings for briefing of event details and any line ups by managers or captainsAlways provides friendly and courteous customer service to guests and co-workersRemains at assigned station and performs duties as assigned according to each event.Reports any customer service and or/complaints to Banquet Captain and/or F & B ManagersCleans and returns all serving pieces to their proper storage areaAdheres to strict grooming standards and policies of the companyFollows service standards, procedure, and guidelines.Delivery, set-up, service and breakdown of all equipment and food & beverage as assigned to prospective functions and all outletsDeep cleaning as assigned.Cleans all banquet wares efficiently and safelyRemoves debris from prospective banquet areas after events show ready for the next day.Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containersDeep clean and sanitizing equipment as assignedQuick with counting and simple arithmeticFollows all food safety instructions, HACCP, and the Food CodeWorks efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadershipProvides the highest quality service to guests, temporary staff and co-workers.Train and supervise employees / temp labor under his/her supervisionAssists with opening, closing and months end inventory counts, and duties as assignedAssists quarterly with wares and equipment counting and maintains and organizes all wares in their proper storage areaSets-up and breakdown of stations and completes side work prior to eventsMaintains a sanitizer bucket at proper dilutionEnsures all products are properly wrapped, labeled, and datedOperates equipment (coffee, tea, bar equipment) according to use and safety instructionsKeeps work area clean, organized, and sanitaryCleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shiftPractices FIFO (First in First Out) for all products to ensure proper rotationAttends and participates in event briefing meetings as instructedPerforms all skilled labor as classification dictatesLeads by example, represents with a polite and can-do attitudeFollow proper reporting procedures for accidents and incidents.Other duties as assigned by the Director of Food & Beverage and/or F & B Manager

Other duties may be assigned.

Supervisory Responsibilities    

No Supervisor Responsibilities

Working Conditions

The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling.There is no guarantee of hours on a weekly basis.Must have reliable transportation and be able to report to work as scheduled.Maintain a client service oriented attitude.Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedulesNON-SLIP SHOES REQUIRED.

     

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be 18 years of age or olderAbility to read signs and follow simple oral and written instructionsExcellent customer service skillsMust be able to pass a background check to include a credit history report and meet corporate minimum requirementsNON-SLIP SHOES REQUIRED.

Education and/or Experience        

At least one-year experience as a server in banquets, restaurants (with banquet facilities), or hotelsExperience with upscale dining in a restaurant or similar type facility preferredHigh school diploma or GED preferredKnowledge of Banquet Event Order (BEO) preferredMust be able to obtain an ABO Card and LATC Permit

Skills and Abilities

Ability to use and maintain basic food service and kitchen equipmentAbility to train others in the use of basic food service and kitchen equipmentStrong communication skills and the ability to read, write, and understand EnglishAbility to interact with all levels of staff ability to quickly identify problems and resolve themExcellent organizational and planning skillsStrong customer service orientationExcellent communication and interpersonal skillsAbility to work with limited supervisionAbility to interact with all levels of staff including managementAbility to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidaysMust be compliant with Health Codes\Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Computer Skills  

Ability to operate a cash register & credit card machine

 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

Must be able to lift 45 pounds unaided.Performing work through repetitive eye/hand coordinationMust be able to balance and have good manual dexterityMust be able to carry and balance a tray with 4-6  entrée plates on the shoulder

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

To Apply

www.shreveportcenter.com

Tracey James

Human Resource Manager

Shreveport Convention Center

400 Caddo St

Shreveport La, 71101

Applicants that need reasonable accommodations to complete the application process may contact 318-841-4243

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.