Lead Convention Porter

POSITION OVERVIEW

The Lead Convention Porter is responsible for the efficient set up and breakdown of all Convention events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Lead the setup, service, and breakdown of all convention and/or banquet events
• Full knowledge of all different table and room Set-Ups, functions of service, house and resort rules and regulations
• Work in conjunction with managers and supervisors to ensure Members are delivering consistent, luxury service to all guests
• Provide prompt, courteous service to all banquet guests while maintaining a friendly and pleasant atmosphere
• Provides quality service to both internal and external guests, specifically maintaining established quality standards for timely banquet service
• Ensure safe and sanitary conditions in all banquet service areas and for all banquet service and set up equipment
• Maintain full knowledge of banquet menu items and ingredients, room set-ups, bar menus, functions of service, house and bar rules and regulations, and alcohol awareness training
• Coordinate all break times with Members in relation to business needs on the convention floor
• Comply with Title 26 policies and procedures as well as completing all assigned/required modules in a timely manner
• Maintain knowledge of common food allergies, dietary options, and/or alternate food requests
• Build and maintain strong relationships with clients, event planners, and internal stakeholders
• Seek opportunities to upsell services and generate repeat business
• Maintain department policies and procedures to control costs while delivering exceptional luxury service
• Identify areas for improvement and implement strategies to enhance guest satisfaction, operational efficiency, and revenue generation
• Maintain a professional, courteous and friendly demeanor with all members and guests always
• Clearly communicates with management via radio in a professional manner when called upon in a timely manner
• Maintain knowledge of all chemicals used in the Set-Up department and comply according to OSHA
• Ensure all storeroom areas are up to Health Department standards
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School diploma or equivalent required
• One (1) year in Banquets and Catering in a high-volume, luxury hotel with a minimum banquet space of 200,000 square feet
• Demonstrated knowledge and experience in overall Banquet operations
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• Ability to write reports, business correspondence, and procedure manuals
• Has a clear understanding and knowledge of the Culinary Union Collective Bargaining Agreement
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of F&B preparation and presentation
• Proficient in operational financial management accountability and budgeting
• Excellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contacts
• Ability to provide leadership and direction contributing to the…