Banquet Server

BANQUET SERVER

Location: Horseshoe Bay Resort, 200 Hi Cir N, Horseshoe Bay, TX 78657, USA

This is a Tipped Position.

COMPANY OVERVIEW

Horseshoe Bay Resort is a premier, luxury destination nestled on the shores of Lake LBJ. We are looking for stellar Servers to join our Banquets Team, delivering high standards of service in a friendly and professional manner. We are committed to Diversity, Equity, Inclusion, and Belonging.

BENEFITS AND PERKS

• Health Insurance: Medical, Dental, and Vision plans (Full-Time eligible).
• Financial & Wellness: 401k plan with Employer Match, Long and Short-term Disability, Critical Illness and Accident Plans, Associate Relief Fund (Full-Time eligible).
• Time Off: Paid Vacation and Paid Holidays (Full-Time eligible).
• Associate Housing: Subsidized housing and shuttle service.
• Compensation: Competitive pay with scheduled reviews and raises.
• Professional Growth: Manager in Training Program (MIT).
• Discounts: Retail and dining discounts at the Resort and at all Crescent Hotels & Resorts properties.
• Meals: Weekly meal subsidies.
• Privileges: Limited access to some resort amenities (Golf, etc.), based on occupancy and business levels.

JOB SUMMARY

The Banquet Server is responsible for the complete setup, professional service, and efficient breakdown of all Banquet functions. The server must deliver food and/or beverages with courtesy and professionalism, upholding the high standards of quality set by Horseshoe Bay Resort and Crescent Hotels and Resorts.

ESSENTIAL JOB FUNCTIONS

Service and Guest Relations

• Execute the defined steps of service and company standards consistently.
• Greet guests and promptly respond to all requests in a friendly and courteous manner.
• Serve food and/or beverages in the sequence and to the expectation of the Supervisor to maintain banquet consistency.
• Replenish beverages as needed and proactively check with guests for overall satisfaction.
• Promptly remove dishes as guests complete each course or when the function concludes.
• Act as a guest relations ambassador, treating all guests and associates with courtesy and respect.

Set-up and Breakdown Operations

• Take clear direction from Banquet Captains for execution of all banquet functions.
• Set up function rooms, including linen, tableware, and glassware.
• Responsible for the physical setting up of coffee breaks, buffets, and bars using the Banquet Event Order (BEO) as the primary reference.
• Attend pre-shift meetings with the Banquet Captain for every function to ensure readiness and alignment.
• Once the banquet is complete, reset the banquet room according to the Captain's specifications for the next function.
• Ensure all meeting rooms are clean and tidy at all times.

Standards and Compliance

• Abide by all State, Federal, and Corporate requirements pertaining to serving alcoholic beverages.
• Follow all company safety and security policies and procedures, including proper handling of chemicals and reporting safety hazards.

MINIMUM REQUIREMENTS

Compliance and Certifications

• Age: Must be 18 years or older to serve alcohol.
• TABC certified (MANDATORY).
• Tips Trained (MANDATORY).
• Food Handlers required (MANDATORY).

Skills and Abilities

• Communication: Must have the ability to communicate fluently in English (oral and written).
• Knowledge: Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Service Style: Working knowledge of a la carte, fine dining, and white glove practices is required.
• Physical Demand: Ability to transport up to 30 lbs. through a crowded room continuously throughout the shift.
• Appearance: Maintain a professional, well-groomed appearance and proper associate uniform standards, including slip-resistant and polished footwear.
• Teamwork: Self-starting personality with an even disposition; must be willing to "pitch in" and be a team player.

Additional Requirements

• Previous banquet serving experience, preferably in a resort setting, is valued.
• Knowledge of the appropriate table settings and serviceware.
• Ability to comprehend and apply written product labeling instructions for safe product application.
• Ability to remember, recite, and promote the variety of menu items.