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789AC0145BFCD520
Banquet Server (FT)
Property Name
Sheraton Albuquerque Uptown
Job Title
Banquet Server (FT)
City
Albuquerque
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Banquet Services, Waitress/Waiter

Stanford's Corporate Culture


Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Job Description


The Sheraton Albuquerque Uptown is looking for enthusiastic, customer service oriented individual to join it's banquet team!

ESSENTIAL SKILLS

1. Ability to understand Guests’ service needs.

2. Ability to be well organized, maintain concentration, prioritize and complete all work assigned.

3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

4. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.

5. Ability to perform job functions with minimal supervision.

6. Ability to work cohesively with co-workers and other departments as part of a team.

7. Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.

8. Ability to plan, prioritize and organize work.

ESSENTIAL QUALIFICATIONS

1. Minimum of 18 years of age to serve alcoholic beverages.

2. Must have 6 months serving experience.

3. High school graduate.

ESSENTIAL SKILLS

1. Ability to understand Guests’ service needs

2. Ability to be well organized, maintain concentration and think clearly when providing service to Guest.

3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

4. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.

5. Ability to transport food and beverage to Guests.

6. Ability to perform job functions with minimal supervision.

7. Ability to assemble and disassemble linen, china, flatware and glassware to banquet standards.

8. Ability to work cohesively with co-workers and other departments as part of a team.

9. Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.

10. Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and impeccable uniform.

11. Ability to maintain complete knowledge of the following:

1. Station assignment, proper table set-up and dress code of the banquet department.

2. All liquor, beer, and non-alcoholic selections, correct glassware and garnishes.

3. Characteristics and descriptions of every wine/champagne “by the glass” selection and all major wines on the wine list.

4. State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

5. Correct maintenance and use of food and beverage serving/preparation equipment.

6. All service standards required by Sheraton including safety and emergency procedures.

7. Descriptions of all entrees and buffet items, including sauces and dressings.

ESSENTIAL JOB FUNCTIONS

1. Complete opening duties as assigned, including the following:

1. Check quality and quantity of all banquet stock and equipment.

2. Fold napkins, per banquet standards.

3. Requisition all necessary supplies and transport from storerooms to banquet rooms.

4. Set tables according to service standards.

5. Set all condiments (sugar, bread, lemons, creamers, etc.) and beverages.

6. Ensure a sufficient supply of all flatware, glassware and china for service.

7. Ensure cleanliness and condition of assigned station and service areas.

8. Set up station with supplies and equipment.

2. Take Guests’ food and beverage orders as needed.

3. Retrieve all alcoholic beverage orders from bar as needed and serve to Guest in accordance with standards.

4. Open wine/champagne bottles and serve in accordance with banquet standards.

5. Make all varieties of coffee in accordance with banquet standard.

6. Serve all food courses and beverage items, clear each course and bus tables in accordance with standards. Remove soiled wares from tables as assigned and transport to dish washing area.

7. Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy. Maintain positive Guest relations at all times.

8. Interact in courteous and professional manner with Guests, supervisors, co-workers and other departments.

9. Follow supervisor’s instructions.

10. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

11. Complete closing duties, such as:

1. Properly store all reusable goods.

2. Clean all equipment as assigned.

3. Restock all items for next service.

4. Remove all dirty linen.

SECONDARY FUNCTIONS

1. Follow maintenance program and cleaning schedule.

2. Notify management of any pertinent related to shift activities.

3. Assist with turning over banquet rooms from one group to another.

4. Complete other duties as assigned by the banquet captain and/or management.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Frequently.

STANDING/WALKING: Occasionally on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Occasionally. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Occasionally.

CLIMBING: Rarely.

LEG/FOOT USE: Occasionally.

REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Rarely.

LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances. Color vision required.

WORKING CONDITIONS

Safety Requirements: none required

Exposure to chemicals, noise, vibrations: Exposure to basic cleaning supplies; moderate noise conditions of a busy office with office equipment; occasional exposure to noise of kitchen.

Operation of equipment/tools/vehicles: Equipment to include computers and printers, 10 key calculator, telephone, fax, copier, etc.

Work is mostly indoors, protected from weather, but not necessarily inside temperature changes. Some work is outdoors and/or at off-site facilities.

WORK HOURS

Crew members will be required to work day and/or evening shifts, both weekdays and weekends.

EDUCATION/EXPERIENCE

1. High school graduate. Some college preferred.

LANGUAGE SKILLS

1. Ability to read, comprehend and write simple instructions, correspondence and memos.

2. Ability to communicate verbally (including heavy telephone contact) with Guests, management and co-workers.

COMPUTER SKILLS/EXPERIENCE

1. Must have at least 2 years computer experience in Microsoft Word and Excel in Windows.

2. Must be able to type 50+ wpm.

MATHEMATICAL SKILLS

1. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

2. Ability to compute rate, ratio and percent.

ESSENTIAL SKILLS

1. Ability to understand Guests’ service needs.

2. Ability to be well organized, maintain concentration, prioritize and complete all work assigned.

3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

4. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.

5. Ability to perform job functions with minimal supervision.

6. Ability to work cohesively with co-workers and other departments as part of a team.

7. Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.

8. Ability to plan, prioritize and organize work.

Sheraton A

Job Requirements


(see description)