Banquet Server - On Call

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Banquet Server - On Call  to join our Pier Sixty-Six Resort team! The On-Call Banquet Server is responsible for providing excellent food and beverage service during banquets, weddings, conferences, corporate meetings, and special events. This position works on an as-needed basis, supporting the banquet team in setting up event spaces, serving guests, maintaining cleanliness, and ensuring a positive guest experience.

• →Set up banquet rooms, tables, chairs, linens, table settings, and service stations according to event specifications. 
• →Serve food and beverages professionally and efficiently during events. 
• →Greet guests courteously and respond to their requests in a timely manner. 
• →Follow banquet event orders (BEOs) and instructions from supervisors. 
• →Clear tables, replenish supplies, and maintain clean and organized service areas. 
• →Assist with buffet setup, replenishment, and breakdown. 
• →Follow all food safety, sanitation, and workplace safety procedures. 
• →Work collaboratively with banquet captains, kitchen staff, bartenders, and other team members. 
• →Break down event spaces and return equipment to designated storage areas. 
• →Maintain professional appearance and adhere to company policies and service standards.
• →Perform additional tasks assigned by management.

• Previous banquet, catering, restaurant, or hospitality experience preferred. 
• Strong customer service and communication skills. 
• Ability to work flexible hours, including evenings, weekends, holidays, and short-notice shifts. 
• Ability to stand and walk for extended periods and lift or carry items as required by the employer. 
• Ability to work effectively in a fast-paced environment. 
• Professional attitude, teamwork, reliability, and attention to detail.

• Work is scheduled on an on-call basis depending on business and event needs, including evenings, weekends, and holidays. 
• Must be able to stand and walk for extended periods and work in a fast-paced environment. 
• Must be able to lift, carry, push, and pull equipment, supplies, trays, tables, and other banquet items as required. 
• Must be able to lift and carry up to 50 pounds , with or without reasonable accommodation. 
• Must be able to bend, stoop, reach, kneel, and perform repetitive physical movements as needed for event setup, food service, and breakdown. 
• Must be able to safely maneuver banquet equipment and transport items throughout event spaces. 
• Must follow all workplace safety procedures and proper lifting techniques. 
• Must maintain a professional appearance and comply with company uniform and grooming standards. 
• Physical demands may vary depending on event size, service requirements, and assigned duties.