Grand Geneva Banquet Server (Full Time)

Grand Geneva Resort & Spa is an award-wining, AAA Four Diamond all-seasons resort set on 1,300 acres in the legendary southeastern Wisconsin community of Lake Geneva.  Located 90 minutes from Chicago and 50 minutes from Milwaukee, Grand Geneva Resort & Spa features 355 guest accommodations, including deluxe rooms and suites, along with 29 new villas.  On site, guests can enjoy the WELL Spa + Salon; two championship 18-hole golf courses; The Mountain Top, a ski and snowboard facility; 62,000-square-feet of meeting and convention space and five restaurants.  Also on the resort’s grounds is the Timber Ridge Lodge & Waterpark, featuring 225 guest suites and 50,000 square feet of year-round, indoor/outdoor waterpark excitement, bringing the total number of rooms on the Grand Geneva campus to 609. For more information, please visit www.grandgeneva.com and follow us on Facebook, Twitter and Instagram.

Position Purpose: 

Provide guest service to the overall operation of the Banquet Department as related to function requirements, server checklists, banquet service staff. Ensure the timely and creative presentation of all aspects of the banquet event and anything else necessary while maintaining the high standards of the Grand Geneva Resort.

Essential Functions:
- Know and adhere to your schedule at all times.
- Ensure we are maintaining a high level of service with all guests.
- Ensure that the Tray and Food appearance and service time standards are met
- All functions that do not require a captain will be assigned a point server. This will be indicated on the BEO as the first name listed among all the servers listed.
- The point server will check with the Banquet Manager/Captain for any changes or special needs that pertain to that event/function.
- The lead server to pick up the event guest check in the banquet office for signature from the contact at the completion of the event for accuracy. The signed guest check is then to be returned to the banquet office.
- The point server will assign duties, stations and partners if needed.
- The point server will ensure that the room is set correctly and that all staff scheduled for the event are present, and communicate any staff shortages to the Manager /Captain.
- The point server is to introduce themselves to the event contact so that the contact has a hotel event representative she will be comfortable with going to, in case of changes or special request.
- All equipment to be taken to the proper location directly after completion of event.
- Ensure that all food is taken back to the banquet kitchen immediately following the event.
- Handle and correct all areas of opportunities that may arise to ensure that all guests expectations are met and exceeded.
- Ensure that all servers are utilizing `down time' wisely per specific duties.
- Ensure that Banquet Event Order requirements are fulfilled within the room as pertains to creative table presentation, food items, order and quality of service and food product, service standards of staff and cleanliness of the area before and after the event.
- Any other duties, responsibilities, or tasks deemed necessary by Management of the Grand Geneva, in order to achieve and maintain a four diamond resort.

Position Requirements:
- Any combination of education and experience equivalent to a graduation from high school or any other combination of education, training or experience that provides the require knowledge, skill and ability. High school diploma preferred.
- Prior hospitality and cash handling experience preferred.
- Ability to obtain any government required licenses or certification
- To take and pass all training provided and required by the banquet department to complete daily operational job duties. This is to include but not limited to Web Fire, bartenders license, etc.
- All associates must maintain a neat, clean and well groomed appearance.
- Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes as relating to pricing.
- Ability to effectively deal with and resolve conflict situations, such as inaccurate banquet meal counts, shortage of food, shortage of equipment.
- Ability to read and speak English sufficient to understand menus and special request, and effectively communicate with the guest tableside.
- Knowledge of a ten key calculator to include simple calculations of adding, subtracting, multiplication and division.
- Ability to organize tasks and other associates in activities pertaining to efficient production of work. working environment/physical activities
- Physical activities include walking, talking, standing, bending, stooping, reaching, stretching, seeing, lifting, pushing, pulling and carrying.
- The ability to lift and carry objects such as tray weighing up to 40 lbs.
- The ability to push objects weighing up to 200 lbs.
- Inside with the protection from weather but not necessarily changes in temperature.
- The ability to remain calm under stress. Fast paced work area with considerable noise and frequent interruptions. Work area may be confining.
- The ability to work outside in reasonable weather conditions.
- Ability to stand for long periods of time and walk for considerable distances.

Reporting Relationship Banquet Captains/Managers

Exemption Status Non-Exempt

Note This document describes the general nature and level of work required of people in the job.  It is not intended to be an all-encompassing list of responsibilities, duties, and skills.