Banquet Set-up Lead

The Banquet Set-Up Lead oversees the setup and breakdown of event spaces, coordinating closely with Event Captains and supervising setup and stewarding teams. This role also supports daily food service operations and may act as backup to the Steward Supervisor to ensure smooth and efficient service across all functions.

Job Class:Full-Time
Hiring Range: $22.00 - $23.50/hour

• Leads the setup and breakdown of all event equipment and furniture to ensure alignment with event specifications and timelines.
• Supervises the banquet set-up team to ensure timely, efficient, and accurate completion of all logistics.
• Collaborate with Event Captains to proactively support smooth operational flow and respond to evolving needs during events.
• Oversee stewarding areas during events to maintain cleanliness, organization, and readiness for service.
• Assists with dish room and dining area operations during daily meal service to maintain cleanliness and service standards.
• Organizes and returns plates, glassware, buffet items, and service equipment to the storeroom to maintain order and readiness.
• Performs daily cleaning of banquet tables and chairs to uphold standards of presentation and hygiene.

• Experience in event logistics, stewarding, or food service operations.
• Strong leadership and organizational skills.
• Physical ability to lift and move heavy equipment and stand for extended periods.
• Flexible availability for evenings, weekends, and holidays.
• Strong communication and attention to detail.

• Physical Environment:
  This position requires frequent standing, walking, bending, and lifting of objects up to 50 lbs. Must be able to navigate large event spaces, storerooms, and kitchen areas throughout the shift.
• Work Schedule:
  
  Must be available to work a flexible schedule including early mornings, late nights, weekends, and holidays, depending on event demands and daily food service needs.
• Pace and Environment:
  Fast-paced, dynamic environment with frequent changes in priorities and physical demands. You must be comfortable working both indoors and outdoors in varying temperatures.
• Team Interaction:
  High level of collaboration with banquet, stewarding, and culinary teams. Must maintain professionalism and clear communication under pressure.
• Noise and Temperature:
  Exposure to loud noise levels during events and hot, humid conditions in dish room and kitchen areas.