Banquet Server (On-Call)

186 rooms | 4,500 sq. ft. meeting/event space

Amenities: 24-hour fitness center, indoor pool, restaurant and bar with outdoor lounge, complimentary hot breakfast daily.

Located in downtown Indianapolis, this property attracts both business and leisure demand-offering strong career growth in a thriving Midwestern market. With a residential-style feel in an urban setting, it’s ideal for leaders who value both guest comfort and brand-driven operations.

JOB DUTIES

Provide exceptional guest service and carries out daily duties in accordance Standards

• Prepare rooms and tables for breakfast, lunch or dinner and rooms are set (table, linen, silverware, glassware, food area) Standards.

• Assists the Banquet Captain, Food & Beverage Manager, Director of F&B and/or Executive Chef with any preparation needs

• Serves guest breakfast, lunch or dinner as required

• Make sure the soup ladles, tossed salads, portions pies and desserts, coffee is brewed and performs other service as determined by functions size and guest requirements Assists the Food and Beverage Manager with supervising banquets and functions within the hotel.

• Oversee all dining room service. Ensure that the set-up of the banquet function is completed in a timely manner and team members are assigned to their designated areas.

• Ensures that meeting rooms are clean and maintained.

• Trains new employees in service, banquet, and guest service skills

• Take responsibility for the well-being of the department, including and food and labor costs

• Maintain interdepartmental relations with the kitchen, sales, and housekeeping departments ensuring all requirements are met.

• Consults with the Food and Beverage Manager, Executive Chef and / or Director of Food and Beverage on items such as serving arrangements and additional employees and equipment needed so that the pertinent information is relayed about service, hotel activities, and performance for excellence standards.

• Supervise and assist in the cleaning and resetting of banquet room(s); supervise and perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.

• Greet, host and respond to requests in a friendly and courteous manner

MINIMUM REQUIREMENTS

High school graduate or equivalent

• Ability to write routine reports and correspondence

• Complete knowledge of food and beverage preparations, service standards, and service etiquette

• Knowledge of the appropriate table settings and flatware

• Ability to read, speak, listen, and comprehend the English language in order to communicate effectively to team members, understand reports and related correspondence, and accurately perform all essential job functions

• Ability to comprehend and apply written product-labeling instructions to enable the safe application of products and processes within the hotel

• Ability to remember, recite, and promote the variety of menu items

• Ability to perform essential functions in outside conditions while being exposed to the elements

• Ability to adjust quickly to changing conditions in the restaurant, room service and banquet functions

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited principles exist

• Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form Alcohol Awareness Certificate

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.