Scope:

Completes physical set-up and/ or breakdown of banquet/ catering function rooms.

Primary Responsibilities:

Ø Sets up and/ or breaks down tables, chairs, audio visual equipment and platforms/ stages according to banquet event order.

Ø Cleans, stores and secures in an organized manner all tables, chairs and audio visual equipment, platforms/ stages and other equipment used for banquet functions.

Ø Maintains cleanliness of banquet rooms, banquet hallways, and storage and service areas.

Ø May refresh rooms at break; clean ashtrays, remove dirty cups/ glasses, cleans trash cans, replenishes water pitchers, replaces table cloths, etc.

Ø Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.

Ø Provides a professional image at all times through appearance and dress.

Ø Follows company policies and procedures.

Relationships:

Internal: Kitchen Staff: To request food, china, glass, silver and linen Management Staff: To alert of service challenges

External: Guests and Visitors: To provide services

Qualifications:

Education/Experience: Basic reading, writing and math.

Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Driver License.

Skills:

Customer service.

Interpersonal communications.

Organizational skills.

Working Conditions:

Will be required to work nights, weekends and holidays.

Will be required to work in fast paced environment.

May be asked to work overtime.

Physical/Cognitive Activities:

Banquet Setup

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to complete the physical set up and breakdown of banquet functions, therefore a significant portion of time is spent walking, standing, lifting or carrying and speaking.

The vast majority of time is spent setting up all banquet equipment and facilities, which is usually done while standing or walking around.

Carrying or lifting items of up to and including 100 pounds (i.e. tables, chairs, stages) occurs often.

Basic reading and writing abilities are used when following directions or keeping track of equipment.

Basic mathematical skills are used occasionally.

Organizational Structure:

• Reports to: Director of Banquets, Banquet Manager, Banquet Supervisor

• Job title also known as: Houseperson