Banquet Houseman

BASIC FUNCTION: The Banquet Houseperson will set up, prepare and tear down meeting rooms for guest functions.QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

High school diploma or equivalent.

Performs duties that require organization, efficiency, and bending and lifting

Handles multiple priorities, works under stress and exercises good judgment when dealing with guest situations and complaints

Active and attentive during pre-shift meetings

Able to push, pull, lift up to 75 pounds

Prior experience in banquet set-up or in the hospitality industry preferred

Excellent customer service skills.

Excellent communication skills.

Pleasant and helpful personality.

ESSENTIAL FUNCTIONS:

Set up for functions to include draping tables, setting silverware, folding napkins, preparing drinks and put out table centerpieces.

Maintain cleanliness of banquet, meeting and conference areas to meet established cleanliness and quality standards.

Assist back of house team when requested.

Comply with hotel security, fire regulations and all health and safety regulations.

Ensure equipment is in full working order and report any defects.

Supply and replenish meeting rooms with clean glasses and fresh water.

Replenish beverages as necessary and check with guests for overall satisfaction.

Anticipate equipment needs from event orders and count same.

Maintain established cleaning schedule of meeting rooms and ballrooms, ensuring the space stays presentable at all times.

Break down to include bussing tables, putting away dirty linen and centerpieces, vacuuming.

Responsibilities also include cleaning of back hall and organizing of storerooms.

MARGINAL FUNCTIONS:

Maintain open communication with management and other team members.

Be well organized and efficient.

ENVIRONMENT:

Indoor and outdoor environments, working for as long as a function lasts. Indoor working conditions include walking on a carpeted areas and vinyl areas. Outdoor working conditions include walking on cement and grass.

Source: Hospitality Online