Banquet Server- PT

Title: Food and Beverage Event Server

Reports To: Event Manager

Job Description:
As an Aparium Hotel Group associate your job is to remember. Remember all the small things at all times for each guest. Think creatively and instinctively responding in real time to requests and dealing with challenges inherent to your position with modesty and humility. Generate amazing ideas to improve and enhance hotel operations and the guest experience and implement those ideas because you are an empowered team member.

Investigate your own practice of hospitality, improving, refining and sharing your ideas with others. Take pride in being a local expert for food, shopping, entertainment, travel and culture and act as an ambassador for our city.

You will be paid competitively with opportunities for advancement. Your success will be measured through favorable reviews and your ability to meet stated objectives. You’ll have the ability to create your own career path and move into other areas of interest as your goals change.

Job Requirements:

  • Deliver exceptional service consistently
  • Follow service guidelines
  • Complete side work assigned by manager
  • Gather all equipment necessary to service a function and maintain a clear, immaculate and safe service corridor.
  • Assist in setting event rooms before functions and assisting with break down post event
  • Help out in all other food and beverage departments when needed
  • Maintain and partake in a positive work ethic and surrounding environment
  • Follow proper payroll and uniform procedures
  • Offer guests an enjoyable, expertly served beverage/dining experience conforming to guidelines of excellence for quality, 
professionalism and friendliness
  • Anticipate and service of guest’s needs
  • Serve and clear food and beverage items in an unobtrusive and professional manner
  • Be familiar with the menus, including preparation, ingredients and description
  • Be familiar with the wine list and in wine and beverage service including stemware used
  • Follow the established procedures to ensure knowledgeable, correct and efficient order taking
  • Complete opening and closing side work as assigned and have all tables set according to standard
  • Present menus and explanations for all menu items as well as specials of the day
  • Utilize the hotel’s computer system ringing up sales, printing checks, closing checks and completing closing readings
  • Carry trays, bus and reset tables with linen, china, glass and silver
  • Ascertain a guest’s satisfaction and handle any problem which may arise informing a manager of the problem and how it 
was resolved
  • Report any accident immediately, no matter how minor, to a manager
  • Recognize and address potential intoxicated, disruptive or undesirable guests
  • Stock linen, china, silver and glassware for service
  • Ensure all silver equipment is in good condition and polished
  • Install buffets and brunch tables as well as set-up of food items and displays
  • Maintain and retrieve all food items from the kitchen and attractively and safely transport them to an outlet
  • Work closely and communicate with the kitchen associates
  • Assist in table side service
  • Serve any dishes to guests while explaining the contents and preparation
  • Properly clear and crumb tables according
  • Offer coffee or tea and serve any requested
  • Breakdown any buffets, displays or side stations when needed
  • Greet each guest promptly, courteously, graciously with eye contact, a smile and good posture
  • Recognize regular guests and to greet them by their name
  • Keep the working area clean and tidy at all times
  • Make the guest feel comfortable and at ease in his/her room (Room Service)
  • Keep accurate control of guest checks, credit vouchers, currency and posting procedures
  • Record all guest charges, gratuities and cash transactions accurately
  • Maintain a Room Service control sheet so the Room Service Supervisor knows when an order was taken, delivered and retrieved and by whom
  • Set up orders on trays and tables and transport them to guest floors and rooms.
  • Remove trays and tables from guest rooms
  • Handle “Do Not Disturb” rooms (ie. guest does not answer or the wrong items were delivered or items that were forgotten)
  • Set up the lobby coffee service
  • Conduct oneself in a professional manner at all times to reflect the hotel high standards
  • Maintain a good working relationship with other associates
  • Respond properly in any hotel emergency or safety situation
  • Move chairs and tables
  • Perform other tasks or projects as assigned by hotel management and associates
  • Respect the privacy of all guests
  • Keep breakage of items to a minimum
  • Perform monthly inventory of all china, glass, silver, linen, food and beverage items
  • Perform monthly inventory of all Private Bar items
  • Work weekends and holidays
  • Empowered and empowers associates to intuitively serve each guest, associate, visitor or client
  • Follows their instinct and uses her/his best judgment to create experiences for guests that are thoughtful and genuine
  • Provides undivided attention to each guest
  • Detail orientated
  • Demonstrates high degree of drive and determination
  • Works cooperatively with other people in order to achieve a common goal.
  • Always under-promise and over-deliver
  • All other responsibilities assigned by management

Educational Requirements:

  • Excellent reading, writing and oral proficiency in the English language
  • 2 years minimum of food and beverage experience
  • Great wine and food knowledge
  • Able to work well unsupervised
  • Computer skills helpful but not required

Desired Behaviors:

  • ADAPTIVE: shows flexible thinking and embraces new technologies, processes, environments
  • PROACTIVE: responsible and collaborative and driven to make decisions with minimal supervision
  • AWARE: think ahead, anticipate. Under promise and over deliver
  • REAL: validate your guest and their needs, show your guest you’ve noticed them, make eye contact, authentic, not scripted
  • INTUITIVE: trust your instincts to do what you feel to be true even without conscious reasoning
  • UNDERSTANDING: recognize everyone in the hotel is a guest. Put their needs first. If you need to apologize, be sincere
  • MASTERFUL: be an expert, now your culture, show confidence

Work Environment:

  • Standard restaurant setting
  • Standard kitchen setting
  • Standard Banquet setting
  • Standard Room Service setting
  • Professional, passionate and positive work environment

 Physical demand:


  • Continuous standing and walking
  • Negotiating wet tile floor and steps
  • Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins


  • Trays weigh 30lb.
  • Carts: 250 lbs. (12-20 lbs. of push/pull force required)
  • Hot box: 20 lbs.
  • Banquet Tables
  • Banquet Chairs


  • Standing and walking is continuous for 4-5 hours at a time
  • Lifting and carrying 30 lb. tray, crate or box is occasional
  • Negotiating varied floor surfaces is continuous
  • Carrying over shoulder is occasional
  • Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks
  • Pushing Room Service cart continuous
  • Lifting and carry hot boxes continuous
  • Rolling and/or carry Banquet tables continuous
  • Carrying stackable banquet chairs by loading the cart continuous


  • Excellent balance needed for negotiating varied floor surfaces
  • Handling lighted candles, and handling hot fluids (coffee and tea)
  • Excellent speech and hearing to interact with guests
  • Excellent sight for completion of paperwork
  • Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more

The Iron Horse Hotel is an equal opportunity employer.  If you would like to be part of our team, please submit your resume and application to with the job title in the subject line of the email.