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New Orleans

    On Call Banquet Server - New Orleans, United States - Westin New Orleans

    Westin New Orleans
    Westin New Orleans New Orleans, United States

    4 weeks ago

    Default job background
    Description

    Compensation Type:
    Hourly

    Highgate Hotels:

    Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgates portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industrys most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

    Location:

    Situated at the end of famed Canal Street, The Westin New Orleans offers stunning views of the mighty Mississippi River and the French Quarter. Guests are just steps from the Shops at Canal Place and Harrahs Casino and a short walk to the excitement of Bourbon Street and the Ernest N. Morial Convention Center. The hotel features 462 rooms and suites, including a Presidential Suite, with Westin's signature Heavenly bedding, 34,000-sq-ft of event space, a fully equipped WestinWORKOUT fitness center, a lobby bar Observatory 11 with the best view of the French Quarter anywhere, and a new restaurant Bistro at the Bend.

    Overview:

    The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

    Responsibilities:
    • Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
    • Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
    • Served guests according to the hotels standards in a friendly, courteous, and professional manner.
    • Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.
    • Set all tables according to hotel standards.
    • Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
    • Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
    • Prepare room according to BEO and the various meal functions.
    • Follow all money handling procedures when serving the guest.
    • Know the menu items for each function served and able to give accurate descriptions.
    • Ensure overall guest satisfaction.
    • Perform other duties as requested by management.
    Qualifications:
    • High School diploma or equivalent and/or experience in hotel or a related field preferred.
    • Flexible and long hours sometimes required.
    • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
    • Ability to stand during entire shift.
    • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
    • Must be able to multitask and prioritize departmental functions to meet deadlines.
    • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
    • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
    • Must be able to show initiative, including anticipating guest or operational needs.
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