Work with an amazing team who is passionate about hospitality, celebrating diversity and embracing individuality!
Interested? Please read on...
THE ROLE
The Banquet server reports directly to the Banquet Manager, with oversite from Banquet Captains and the Director of Food & Beverage. It is critical the person in this position is tactical and strategic; you must be able to read and understand the requirements of the Hotel standards in service and providing the needs of our clients at all Banquets, catering, specialty events, and activations, both in meeting spaces and Hospitality Suites. You are the front-line soldier in our mission to exceed our Guests expectations and maintain the highest level of professionalism and service performance.
WHAT YOU WILL DO
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Uphold and model the company's principles of People, Place and Character by being proud of who you are, where you come from and who we serve at our hotel.
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Be collaborative with your co-workers and leaders and use your intuition to fix things when you know they are not right or could be better.
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Be a storyteller of the history of Haya hotel and share our translocal hospitality efforts about our local collaborators and partners.
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Be emphatic about achieving the required set-up time for an event, and ensure the finer details of a table setting, stations, or chair placement has not gone unnoticed.
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Receive last minute updates or changes to a banquet event order (BEO) with ease and know "We can do this!"
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Review the details of each BEO to set rooms to the expectations of the client and guests; ensuring you have the resources and tools to execute your assignments.
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Be proactive and let the F+B Manager and Sales team know if you are challenged in meeting requests or need their assistance.
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Frequently communicate "must know" information to the kitchen and other support departments prior to and during events.
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Ensure the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.
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Take the health and safety practices and procedures to keep you and the guests safe seriously and make recommendations if something can be done better.
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Appreciate that the team you are working with are doing their best, and pitch-in to help others when you see they need assistance.
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Identify service issue and take action to correct them, this is your house, your reputation, do what you can to always make something better.
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Be proud of your ability to learn the proper techniques of service for various meal periods and help your co-workers if they are not following along.
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Knowledge is power, so it is critical you take the time to learn the food and beverage items being offered, including ingredients and method of preparation, as many of guest swill have dietary restrictions or allergies.
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Be willing to help out in other food and beverage related departments or take on additional tasks that will provide you with learning opportunities to grow and develop your knowledge and skills.
Additional Requirements:
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Continuous standing and walking and negotiating wet tile floor and steps
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Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
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Ability to roll and/or carry Banquet Table and Chairs
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Standing and walking is continuous for 4-5 hours at a time
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Lifting and carrying 30 lb. tray, crate or box is occasional
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Negotiating varied floor surfaces is continuous
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Carrying over shoulder is occasional
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Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring, and mixing drinks
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Rolling and/or carry Banquet tables is continuous
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Carrying stackable banquet chairs by loading the cart is continuous
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Excellent sight and balance needed for negotiating varied floor surfaces
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Handling lighted candles, and handling hot fluids (coffee and tea)
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Must be able to work in extreme temperatures like freezers (-10*F) and kitchens (+110*F)
WHO WE ARE
Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.
Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya is a hub of activity. Blending Cuban, Italian, and Spanish influences, the property features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy cafe, and lush courtyard with a pool.
Hotel Haya is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify participant.
Aparium Hotel Group
paid time off
Nov 26, 2024