Posted 11 days ago
Banquet Server
@ The Malcolm Hotel
Canmore, Alberta
Overview
The Malcolm Hotel is hiring a Banquet Server to set up, service and tear down catering functions such as meetings, banquets, receptions and meals. The work involves greeting guests, replenishing buffets, communicating dietary needs to the kitchen and clearing tables during events.
Responsibilities:
- Set up and service catering functions and banquet tables
- Greet guests and act on their requests
- Communicate allergies and dietary needs to the kitchen
- Replenish buffet items during events
- Tear down function spaces after events
Requirements summary:
- Ability to set up and dismantle event spaces
- Guest service and clear communication
- Attention to sanitation and presentation
Source and dates
Source type not verified · bow-valley
- Employer posting date
- 2026-10-26
- First seen by our source
- 2026-11-05
- Source record updated
- 2026-11-05
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Department | Food & beverage |
| Travel | air: none · ground: none |
| Position | Sitting and standing |
| Physical demands | physical moderate · computer none |
Summary and details written by AI from the posting; the employer’s posting is the authority.
The Malcolm Hotel
| Field | Value |
|---|---|
| Open jobs on Jobsy | 8 |
Banquet Servers are responsible for setting up and servicing all catering functions, including meetings, banquets, receptions, and breakfast/lunch/dinner functions, as well as performing the “tear down” function following these events.
DUTIES
The duties of this position include, but are not limited to:
– Setting up and servicing all catering functions, including preparing and setting tables, action stations, buffets, service carts, dessert table/carts, and cordial carts with appropriate food and beverages, as stated in the Banquet Event Order.
– Greeting guests with a friendly and sincere welcome, listening to and ensuring understanding of any requests that might be made, and responding with appropriate action.
– Communicating additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
– During functions, replenishing buffet items to ensure consistency and freshness in presentation.
– Monitoring tableware to ensure it is presentable to guests.
– Maintaining cleanliness, sanitation, and organization of assigned stations and service areas.
– Ensuring tables are cleared appropriately during an event.
– Following events, performing the “tear down” of the function space (removing dishware and linens from tables, dismantling, and putting away tables and chairs, removing garbage from the function space).
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