The Banquet Server at the Courtyard by Marriott St. Cloud Downtown is a guest-facing team member responsible for delivering professional, attentive food and beverage service throughout events hosted at the property. This role operates within a full-service hotel environment — which means the standard of service, appearance, and guest interaction reflects not only on the event, but on the Marriott brand.
At the Courtyard, a Banquet Server may cross paths with hotel guests, corporate travelers, Bonvoy loyalty members, and event attendees all within the same shift. Every one of those individuals is our guest. The expectation is consistent, warm, professional hospitality regardless of who you are serving or what type of event you are working at.
We are looking for individuals who understand that great service is not a performance method, it is a standard. If you take pride in the details, work well on a team, and bring genuine hospitality to every interaction, this role is for you.
THE MARRIOTT HOSPITALITY STANDARD
As a team member operating under the Marriott brand, you are held to a hospitality standard that extends beyond the banquet room. The following expectations apply at all times while on property:
- Greet every person you encounter — event guests, hotel guests, and colleagues — with warmth and professionalism
- Use Marriott-standard service language: 'Certainly,' 'My pleasure,' 'Of course,' and 'Allow me' are expected; casual or dismissive language is not acceptable
- Never walk past a guest in need — if someone appears lost, confused, or in need of assistance, stop and help or direct them to someone who can
- Maintain professional composure and demeanor in all shared hotel spaces — lobbies, corridors, elevators, and pre-function areas
- Exercise discretion at all times — do not discuss event details, guest information, or internal operational matters in public areas
- Represent the Courtyard by Marriott brand in how you carry yourself, speak, and present from the moment you arrive on property to the moment you depart
CORE RESPONSIBILITIES
Pre-Service Preparation
- Arrive on time and in full uniform, prepared to receive direction from the Banquet Captain
- Attend the pre-shift meeting attentively — retain event timeline, service style, dietary restrictions, VIP and Bonvoy guest notes, and any special client instructions
- Assist with final table setup as directed: verify place settings, glassware, napkin presentation, and condiment placement are consistent and correct
- Confirm your station assignment with the Captain and review your section before guests arrive
- Ensure water, bread service, pre-set items, and beverage stations are fully stocked and guest-ready before doors open
- Surface any concerns about your station or readiness to the Captain before service — not during
Food & Beverage Service
- Execute food and beverage service per the event's designated format: plated dinner, buffet, stations, reception, or cocktail service
- Serve all plated courses from the correct side using proper technique; clear from the correct side at the Captain's cue
- Maintain synchronized table service — courses are served and cleared as a team; no guest at your table should receive their plate significantly before or after others
- Manage beverage service proactively: refill water consistently, offer wine and beverage service per event specification, and monitor guest glasses throughout the meal
- Adhere strictly to responsible alcohol service protocols — never serve a visibly intoxicated guest; escalate concerns to the Captain without hesitation
- Accommodate all dietary restrictions and food allergies within your section with precision — verify with the Captain or kitchen when any uncertainty exists
- Anticipate needs — a guest reaching for an empty glass or scanning the room for assistance is a signal, not a coincidence
- Respond to all guest requests promptly and pleasantly; if you cannot fulfill a request yourself, connect the guest with someone who can immediately
Guest Interaction & Hotel Hospitality
- Approach every guest interaction as a brand moment — your warmth, attentiveness, and professionalism directly reflect the Courtyard by Marriott experience
- Use guests' names when known; acknowledge Bonvoy loyalty members and VIP guests per Captain's pre-shift direction
- Read the energy and tone of each event and adjust your approach accordingly — a corporate awards dinner calls for a different presence than a wedding reception
- Handle guest concerns graciously and without defensiveness; escalate to the Captain as needed with full context
- Maintain a focused, attentive floor presence — avoid clustering with other staff, personal device use, or any conduct that signals disengagement to guests
- Be equally warm and professional to every guest at every table — consistency is the hallmark of a Marriott-level experience
Buffet, Station & Reception Service
- Staff buffet lines and food stations with professionalism — maintain a clean, fully stocked, visually appealing presentation throughout the event
- Monitor food levels proactively and communicate replenishment needs to the kitchen or Captain before stations run low — guests should never encounter an empty tray
- Keep buffet and station surfaces clean throughout service: remove soiled utensils, wipe spills immediately, replace serving pieces as needed
- Assist and engage guests at stations — describe dishes, accommodate dietary needs, and assist with plating when appropriate
- During reception-style events, pass hors d'oeuvres and beverages graciously and with even distribution across the room
Post-Service Breakdown & Cleanup
- Clear tables promptly and efficiently following each course and at the conclusion of the event
- Assist with full dining room breakdown: remove linens, collect and sort service ware, wipe all surfaces, and reset or clear the space per Captain's direction
- Return all service ware, glassware, and equipment to designated storage — clean, sorted, and properly organized
- Assist with any post-event cleaning or reset tasks as assigned
- Do not leave the property until released by the Captain and breakdown is complete
APPEARANCE & UNIFORM STANDARDS
The Courtyard by Marriott holds its team to a consistent, polished appearance standard. You are representing the Marriott brand — that is reflected in how you present yourself every shift.
- Report to every shift in a clean, pressed uniform per current property standards — no wrinkles, stains, or missing components
- Hair must be neat, clean, and controlled; long hair pulled back during service
- Minimal, tasteful jewelry; no excessive fragrance that could interfere with the dining experience
- Clean, non-slip, closed-toe black shoes required at all times
- Personal hygiene must be impeccable — you are working in close proximity to guests and food throughout your shift
- Arrive groomed and guest-ready — uniform checks happen before you step onto the floor, not after
QUALIFICATIONS & REQUIREMENTS
Required
- Previous food service or banquet experience preferred; candidates with strong hospitality instincts and a professional presentation will be considered
- Ability to perform with composure and precision in a fast-paced, guest-facing hotel environment
- Professional communication style consistent with Marriott brand hospitality standards
- Ability to take and execute directions from the Banquet Captain as part of a cohesive service team
- Must be 18 years of age or older
- Flexible availability including evenings, weekends, and holidays; reliable transportation required
Preferred
- Prior experience in a Marriott-affiliated hotel, upscale catering, or full-service banquet environment
- Familiarity with plated service technique, tray carrying, and multi-course dining formats
- Awareness of Marriott Bonvoy loyalty program and hotel guest experience culture
PHYSICAL REQUIREMENTS
- Stand and walk for extended periods — shifts typically range from 4 to 8 hours
- Carry trays and service ware — regular lifting up to 30 lbs., occasional up to 50 lbs.
- Move efficiently through event spaces with varying guest volumes and room configurations
- Maintain physical stamina and professional composure throughout the full duration of service
THE COURTYARD STANDARD
Serving at a Marriott-branded property is a privilege that comes with a clear expectation: every guest receives exceptional hospitality, every time. Not when it is convenient. Not when the event is going smoothly. Every time.
Our Banquet Servers are the face of the guest experience during every event we host. The Courtyard's reputation — and the Marriott brand's reputation — is shaped in part by every interaction you have on the floor. We take that seriously, and we expect our team to as well.
What we expect from every Banquet Server on this team:
- Arrive sharp — uniform clean, mind focused, ready to execute
- Listen in the pre-shift meeting. Every detail exists for a reason.
- Serve with intention — proactive, warm, and precise
- Stay composed when things move fast. The guest should never feel the pressure you feel.
- Be a team member the Captain can count on — no gaps, no shortcuts, no checked-out moments
- Carry the Marriott standard every time you step onto the floor — because every guest is our guest
COMPENSATION & BENEFITS
Compensation is commensurate with experience. The Courtyard by Marriott St. Cloud Downtown is a Lamont Companies-managed property operating under the Marriott International brand. Additional details regarding pay, gratuity, and scheduling will be discussed during the interview process.
- Competitive hourly wage based on experience and event type
- Service Charge distribution eligibility per property policy
- Flexible scheduling aligned with the Courtyard's event and hotel calendar
- Marriott-affiliated team member travel and benefits may apply based on employment classification
Pay: $11.41 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Work Location: In person
