Overview

The Banquet Server is responsible for providing exceptional food and beverage service to guests in accordance with OVG standards. This role ensures all banquet and event setups are executed accurately and efficiently, maintaining cleanliness, organization, and attention to detail throughout service. The Banquet Server sets up and maintains food and beverage stations and delivers fine dining-level service in a professional and friendly manner. The position requires strong communication skills, the ability to multitask, and a commitment to guest satisfaction. Candidates must be able to lift and carry trays, work flexible hours including nights, weekends, and holidays, and maintain a safe, organized, and welcoming environment for both guests and team members.

This role pays an hourly rate of $12.00 to $16.00 and is tip eligible.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until August 7, 2026.

Responsibilities

• Read and understand Banquet Event Orders.
• Provide fine dining level food and beverage service to guests for all events consistent with standards of service.
• Initiate and maintain friendly and professional contact with guests, ensuring that all needs are anticipated and met.
• Setup and maintain both food and beverage stations in various locations throughout the building consistent with standards of service. 
• Maintain an inventory for both food and beverage stations. 
• Maintain all event areas and front-of-house staging areas in a tidy and organized manner.
• Participate in both setup and cleanup of food and beverage service items. 
• Work independently during slower times 
• Perform safe work by helping to provide a safe and clean work environment. 
• Respond to simple complaints or inquiries from customers, members of the business community, and/or regulatory agencies.

Qualifications

• High school diploma or equivalent GED is strongly preferred. Equivalent experience may be substituted. 
• Minimum of one (1) year of work experience in events, banquets, or restaurants preferred. 
• Ability to carry at least 8 entrees per tray. 
• Ability to work a flexible schedule, including nights, weekends, and select holidays. 
• Must be detail-oriented to ensure that work is accurate and complete. 
• Ability to multitask.
• Must have a customer-focused, positive, and professional attitude. 
• Strong communications skills required. 
• Knowledge of basic arithmetic (addition, subtraction, multiplication, and division). 
• Must be able to lift, push, pull, or carry heavy objects.
• Must be punctual with consistent attendance.