Banquet Houseperson

MAIN DUTIES

Banquets Houseman is responsible for function room set up and cleanliness of banquet areas. Able to practice safety lifting techniques and safe work habits.

GENERAL DUTIES

Prepare and set up tables, chairs, side stands, back‑of‑house areas, breaks, buffets, décor, carts, bars and stations to ensure execution of details outlined in Banquet Event Order. Prepare proper “mise‑en‑place” (i.e., food side duties included but not limited to slicing fruit or preparing garnishment for beverages or plates) for any event. Communicate guest orders and additional meal requirements, allergies, dietary needs and special requests to the kitchen. Serve food & beverage in the appropriate sequence and in tune with the expectation of the supervisor, Banquet Event Order and property standards so as to ensure consistency throughout the event. Make drinks according to standard recipes using proper glassware and garnishment. Replenish beverages when necessary and check with guests to make sure they are satisfied. Ensure courses are cleared and tables are properly crumbed. Quickly remove dishes as guests finish each course and at the end of each event. Respond to and fulfill any special event arrangements. Replenish buffet items to ensure consistency and freshness in presentation. Monitor tableware to ensure it is presented to guests including proper marking. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas practicing “clean as you go” while avoiding breaking and reporting all breakage incidents. Break down and remove any boxes and packaging used to unpack supplies and equipment related to banquet events. Return any service carts used to transport supplies and equipment to proper location. Run beverage tabs for guests as well as accurately close these accounts at the end of the event. Tally consumption tabs accurately and record figures where appropriate. Bus tables by removing and separating tableware, dishes, glassware and flatware. Perform post‑event cleaning tasks and breakdown of service. Ensure all tables and chairs are set and the event room is clean and neat, returning all food and beverage items, condiments, and supplies to the proper area prior to checking out with the leader on duty and finishing the shift and departing. Assist with room turns to complete the set up for events including tables, chairs, etc. Maintain high standards of food product, portion control, presentation, service, event supply quality, safety and cleanliness. Recognize and address potential intoxicated and/or disruptive guests by informing team leaders. Follow all cash handling procedures. Adhere to no solicitation of gratuities policy and no tip jars. Input real‑time work orders via KYC on any guest concerns during interaction. Convey with clarity in KYC any and all guest opportunities. Perform any other reasonable duties as requested by the leadership team. Identify opportunities to optimize performance and create value by challenging existing processes; encouraging innovation and driving necessary change. Be a clear thinker, analyze and resolve problems, exercise good judgement, resolutions must be thoughtful, and with the guest in mind. Immediate follow‑up with a leader is expected. Establish and maintain open, positive, collaborative, and professional internal and external relationships.

QUALIFICATIONS & SKILLS

Previous food and beverage service experience. Excellent communication and listening skills. Ability to clearly and effectively communicate in English with service team and present specific culinary and wine information to guests. Ability to speak effectively before groups of guests or team members and ability to respond to and creatively resolve guest inquiries and complaints. Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), group resumes, floorplans, operating and maintenance instructions and procedure manuals. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Must be able to write legibly (i.e., taking orders). Ability to compute basic mathematical calculations. Excellent guest service skills. Ability to follow directions and work in a team environment. Ability to remain flexible and adaptable. Must possess a high quality, detailed and service work ethic. Ability to work in a fast‑paced environment. Ability to follow all food and safety regulations and property standards. Professional & appropriate business appearance and demeanor aligned with the 1Hotel brand and culture. Ability to regularly lift and/or move up to 50 pounds. Carry trays up to 25 pounds with one hand. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job‑related duties assigned by their supervisor.

Starwood Hotels is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non‑discrimination on any protected basis covered under applicable law. If you require any special accommodation, please visit People Operations.