Position Information Location: Marriott Louisville SummaryThis is a highly visible and key role responsible for the successful set-up, service, and tear down of all Banquet events to include coffee breaks, 3-meal dining, and bar operations. This person is responsible for assisting the Banquet Captain in the successful ownership and operational execution of Banquet Functions and duties. Responsibilities Meets and exceeds customer expectations. Communicates effectively with customers, co-workers and supervisors. Attends work on time as scheduled and adheres to attendance policy. The primary responsibility of the Banquet Server is to provide the highest quality of service at all times to guests. Must be able to read a BEO and know how to complete a setup. Sets tables in assigned area (or checks to see that they have been set) correctly and uniformly, using: clean, pressed linen (without rips, stains or tears); clean unspotted silverware, clean china with no chips or cracks; clean unspotted glassware. Properly cleans and fills table complements (salt and pepper, sugar, bread baskets etc) Knows the menu for each function served and is able to knowledgeably explain the major ingredients and preparation methods for each item to be served. Keeps station neat and clean during service. Constantly patrols assigned station, refilling water and coffee, removing service items and condiments per established policies and procedures. Checks on the Guest. Serves food, coffee, water and other beverages to customers, refills beverages as needed. Receives customer order for any food or beverage that varies from the set menu. Refers complaints on food to service to the Banquet Manager. Performs all opening and closing side duties assigned. Cleans function room and back of house areas during and after banquet functions. Returns all reusable table complements and condiments to be cleaned and refilled. Assists the Captain in breaking down buffet or other special food service tables and equipment. Sets up, serves and breaks down coffee breaks, receptions, other special functions, as assigned, following standard policies and procedures. Assists Captain in setting up buffet and other special food services tables/stations. Greets and serves guests, following guidelines for "Aggressive Hospitality" and all other details of our policies and procedures regarding the service of food and beverage. Follows all guest check and money-handling procedures when serving a la carte and beverage orders.Other informationSKILLS Minimum of 19 years of age to serve alcoholic beverages Knowledge of various food-service styles (plated, buffet, French, Russian, Table-Side, Butler Service) Ability to satisfactorily communicate in English with Guests, Management, Staff and co-workers to their understanding Ability to provide legible, written communication Ability to compute basic mathematical calculations Knowledge of effective office organizational practices Ability to maintain strict confidentialityEDUCATION/EXPERIENCE 3 or more years of previous banquet experience, preferably in a four-diamond property.