Key Responsibilities and Required Skills for Event Server

🎯 Role Definition

This role requires a highly motivated, polished, and energetic Event Server to join our elite hospitality team. In this pivotal role, you will be the face of our events, responsible for creating unforgettable experiences for our guests. The ideal candidate is a proactive and detail-oriented professional who thrives in a fast-paced, team-oriented environment. You will be instrumental in the seamless execution of a wide range of events, from elegant weddings and corporate galas to intimate private parties. If you have a passion for service excellence and a flair for creating positive guest interactions, we invite you to apply.

📈 Career Progression

Typical Career Path

Entry Point From:

Busser / Food Runner
Host / Hostess
Restaurant Server looking for a change of pace

Advancement To:

Banquet Captain / Event Lead
Event Supervisor
Assistant Food & Beverage Manager

Lateral Moves:

Fine Dining Server
Bartender / Mixologist

Core Responsibilities

Primary Functions

Execute the complete setup of event spaces according to detailed Banquet Event Orders (BEOs), including precise placement of tables, chairs, linens, table settings, and centerpieces.
Provide exceptional, attentive, and anticipatory food and beverage service to all guests, ensuring a premium experience from arrival to departure.
Serve multi-course plated meals, manage buffet-style service, and pass hors d'oeuvres with professionalism and grace.
Maintain a comprehensive and detailed knowledge of all menu items, including ingredients, allergens, preparation methods, and wine pairings to confidently answer guest inquiries.
Proactively monitor guest needs throughout the event, promptly responding to requests and resolving any issues with diplomacy and efficiency.
Perform the full breakdown and clearing of event spaces post-function, including removing linens, stacking chairs, and clearing all food, beverage, and service items.
Work in close collaboration with Banquet Captains, Event Managers, and the culinary team to ensure fluid communication and flawless event execution.
Adhere strictly to all state and local food safety, sanitation, and responsible alcohol service guidelines (e.g., TIPS/ServSafe).
Carry large, heavy trays of food and beverages with skill and safety, navigating crowded rooms and dynamic environments.
Continuously check on guest tables to ensure satisfaction with each course, clear empty plates, and replenish beverages.
Execute various styles of service with precision, including American (plated), French, Russian, buffet, and family-style service.
Maintain a polished, professional appearance and demeanor at all times, adhering to prescribed uniform and grooming standards.
Communicate any guest feedback, special requests, dietary needs, or service issues immediately to the lead captain or manager.
Follow the sequence of service meticulously to ensure the event timeline is met and the guest experience flows smoothly.

Secondary Functions

Support ad-hoc data requests and exploratory data analysis.
Contribute to the organization's data strategy and roadmap.
Collaborate with business units to translate data needs into engineering requirements.
Participate in sprint planning and agile ceremonies within the data engineering team.
Perform essential pre-event and post-event side work, such as polishing silverware and glassware, folding napkins, and refilling condiments.
Assist in maintaining the cleanliness, organization, and readiness of all banquet service areas, storage rooms, and service corridors.
Help manage and organize inventory of non-food event supplies, including linens, glassware, flatware, and service equipment.
Proactively restock service stations with all necessary items (e.g., plates, glasses, napkins, coffee) before and during service.
Assist with basic setup and breakdown of portable bars or other beverage stations as directed.
Participate in pre-shift meetings to review event details, specific client requests, and assigned duties.

Required Skills & Competencies

Hard Skills (Technical)

Advanced Tray Service: Ability to carry and maneuver heavy, fully-loaded oval trays for both food and drinks with confidence and stability.
POS System Proficiency: Experience operating Point of Sale (POS) systems for order entry and payment processing.
Food Safety Certification: A valid Food Handler's Card or ServSafe certification is highly preferred.
Knowledge of Service Styles: Familiarity with different types of formal service (e.g., plated, buffet, French service).
Beverage and Wine Service: Knowledge of proper techniques for opening and pouring wine, beer, and non-alcoholic beverages.
BEO Interpretation: Ability to read, understand, and execute tasks based on a Banquet Event Order (BEO).

Soft Skills

Exceptional Interpersonal Skills: The ability to communicate warmly and effectively with guests, team members, and management.
Strong Sense of Urgency: Capacity to move quickly and efficiently without sacrificing quality or safety in a fast-paced environment.
Impeccable Attention to Detail: A keen eye for detail in table settings, service, and maintaining a pristine environment.
Teamwork & Collaboration: A cooperative and positive attitude, willing to assist colleagues to ensure team success.
Adaptability & Problem-Solving: Ability to think on your feet and adapt to last-minute changes or unexpected situations gracefully.
Poise & Professionalism: The ability to maintain composure and a professional demeanor under pressure.
Physical Stamina: Capable of standing and walking for extended periods (8+ hours) and lifting/carrying up to 30 lbs.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED.

Preferred Education:

Certificate or coursework in Hospitality Management.

Relevant Fields of Study:

Hospitality & Tourism
Culinary Arts

Experience Requirements

Typical Experience Range: 1-3 years

Preferred: At least one (1) year of direct experience as a server in a high-volume restaurant, hotel, catering company, or other event-focused environment is strongly preferred. Experience in a fine-dining or banquet setting is a significant plus.