true
/seeker/email?jobAdId=3E7496BE8D1FFA8F
window.open('/seeker/apply/quickApply?jobAdId=3E7496BE8D1FFA8F');logEvent('job details','apply-1');
3E7496BE8D1FFA8F
Banquet Server - On Call
Property Name
Sacramento Marriott Rancho Cordova
Job Title
Banquet Server - On Call
City
Rancho Cordova
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 Sacramento Marriott provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to rebecca.dawes@marriottranchocordova.com or 916-267-6715 to let us know the nature of your request.

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:

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

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

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

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

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

F) All service standards required by Marriott including safety and emergency procedures.

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

ESSENTIAL JOB DUTIES

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

A) Check quality and quantity of all banquet stock and equipment.

B) Fold napkins, per banquet standards.

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

D) Set tables according to service standards.

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

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

G) Ensure cleanliness and condition of assigned station and service areas.

H) Set up station with supplies and equipment.

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

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

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

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

5. Serve all food courses and beverage items, clear each course and bus tables in accordance with standards.

6. 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:

A) Properly store all reusable goods.

B) Clean all equipment as assigned.

C) Restock all items for next service.

D) Remove all dirty linen.

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

2. Meal and beverage service is performed on time and in an efficient manner, following correct procedures as outlined in the Server Training Manual

3. Completes the breakdown after each function as assigned, ensuring the return of equipment to proper storage areas

4. Assists fellow servers and house persons in their duties as required

5. Maintains care and cleanliness of all banquet equipment

6. Maintains cleanliness and care of work areas or back of the house service areas

7. Carries all trays in a manner that is safe for self as well as fellow workers

8. Always uses good language and exhibit a good, positive attitude

9. Performs all hotel related duties as assigned by a Supervisor

10. Adheres to all hotel and Banquet Department policies as set in the Employee Handbook

11. Sets up, serves and breaks down coffee breaks according to established procedure

12. Ensures the correct handling of clean and soiled linen and proper storage of same

13. Adheres to all local liquor laws and fire regulations

14. Continually check to see that rooms are set in accordance to the banquet event orders and organized properly for service

15. Responsible to confirm menus with Chef, and sees that last minute changes are communicated efficiently

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.

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/vehi

Job Requirements


(see description)