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Banquet Server

Position Title: 

Banquet Server

Reports To: 

Banquet Manager


Food & Beverage

General Purpose:

 Perform multiple tasks involving set up, service, and breakdown of banquets and meeting functions.

Essential Duties/Responsibilities:


Vacuuming; dusting; polishing of china, glasses and silver.

Set-up chairs and tables, including linen and place settings.

Assist kitchen staff with food preparation and presentation.

Bathroom stocking and cleaning.

During Event :

Serve food and beverages to guests and/or keep buffet stocked as necessary.

Bus tables and replenish beverages as needed.

Engage guests courteously, with a smile and inquire regarding any needs they may have.


Clean all areas including vacuuming and take-down of tables and chairs.

Assist kitchen staff in wrapping/storing leftovers.

Help with dishwashing duties.

Take soiled linen to laundry room and wash, dry and fold.

Other Responsibilities:

Assist other banquet staff as needed.

Other duties as assigned.

Job Qualifications:

 Knowledge, Skills, & Abilities: Solid guest relations skills, able to work in a fast-paced environment. Must be alert, able to concentrate and have good visual discrimination. Must be at least 18 years old for alcohol service.

 Education or Formal Training: None required.

 Experience: Some food and beverage experience preferred.

 Material and Equipment Directly Used:

 Some food and beverage equipment.

 Working Environment/Physical Activities:

95% of the day is spent indoors in a restaurant environment. 5% of the workday is spent on outside terrain, in changing weather conditions including cold, snow, wind and wet, if assigned to Dante’s. Constantly walking, standing, carrying, lifting objects up to 30 pounds. Constantly balancing, reaching, handling, feeling and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases, or poor ventilation. Frequently in extreme heat (kitchen). Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. This is a non-skiing position.


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