Banquet Houseperson

Description

The Banquet House Person is responsible for setting up for the upcoming events in accordance with the BEO and departmental standards.

Job Responsibilities include but not limited to:

• Maintain complete knowledge of the daily scheduled group functions, locations, amount of people: location of all Hotel function space and names of rooms: all styles of meeting and banquet room settings.
• Collect all items listed on the equipment requisition sheet and ensure their delivery to the designated event space.
• Breakdown function areas as scheduled in accordance with departmental procedures.
• Provide attentive and courteous service to all guests during banquets and special events, anticipating their needs and responding promptly to requests.
• Coordinate deep cleaning of conference rooms with the Housekeeping Department.
• Inspect set rooms for cleanliness and agreement to group requirements; rectify any deficiencies.
• Maintain storage units clean and organized.
• Maintain banquet equipment cleaned, shinned, polished, and properly stored.
• Assist with coffee and beverage service for small events.
• Assist in maintaining inventory levels of banquet supplies and equipment, promptly reporting any shortages or maintenance issues to the appropriate personnel.
• Uphold standards of cleanliness and organization in banquet areas, including pre-event setup and post-event breakdown.
• Adhere to safety protocols and procedures to create a secure environment for guests and staff alike.
• Must be able to carry out all server functions.
• Perform other duties as assigned, including assisting other departments on an as-needed basis.

Compensation & Benefits:

· Pay: starting at $16.50 hourly pay plus set-up service charge

· 401(k) Matching

· Flexible Spending Account

· Aflac Supplemental

· Employee Discount

Requirements

• At least 1 year of related experience
• Ability to work well in a team environment by being a supportive team member that contributes to the banquet departmental goals; provides suggestions/recommendations in order to maintain the status of innovative leader in culinary and hospitality excellence
• Effective at working multiple priorities and tasks, working under stress, time management and exercising good judgment with guest and employee situations and challenges
• Must have flexibility in performing different job roles within the department
• Good interpersonal skills and perform simple problem solving
• Work varying schedules to reflect the business needs including nights, weekends, and holidays
• Ability to perform the essential functions of the job with or without reasonable accommodation

In order to perform the duties and requirement for this job, you must have the following physical abilities:

• Walking a distance to outdoor event spaces with trays and product in hand
• See and read POS and printed material with or without vision aids.
• Speak, hear, and understand speech at normal levels with or without aid. Ability to comprehend, carry out and explain verbal and written instructions.
• Must be able to push carts weighing up to 250 lbs. with or without the aid of another team member.
• Manual dexterity to operate job related equipment.
• Constant: walking, standing and repetitive use of hands, arms, and legs
• Frequent: bending and bending of neck, grasping, pushing, pulling, and reaching below, above and at shoulder level, lifting of chairs and tables for reset of rooms.
• Occasional: twisting of neck, power grasping, climbing stairs while carrying trays and products for events.

Work will be conducted in a kitchen environment requiring the ability to carry loaded trays on slippery surfaces and handle hot plates and equipment with proper personal protective equipment. Work will also be conducted in the outside areas of the property which may be hot, cold, noisy, and in the presence of dust, and during all weather conditions. You must have the ability to lift up to 75 pounds, bend, stoop and reach;

lift and carry equipment and supplies; constantly walk and stand for long periods (up to 4 hours) and ability to work in a fast-paced environment; walking over uneven ground and up and down stairs to service guests with or without reasonable accommodation. All candidates must undergo a physical fitness exam.