Banquet Houseperson (On-Call)

Job Description

Job Description

Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over fifty years, the Fairmont Dallas has been the setting for countless civic, social, cultural, convention and corporate events, but more importantly the setting for thousands of memories.

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of:

1. Daily scheduled group functions, times, locations, amount of people.
2. Location of all Hotel function space and names of rooms.
3. All styles of meeting and Banquet room settings.
4. Correct maintenance and use of equipment.
5. All Departmental/Hotel policies and procedures.
6. All safety guidelines.

1. Correct use of cleaning chemicals for designated items/surfaces, according to OSHA regulations and hotel requirements.
2. Review assignment sheets with Head Houseperson/Captain ; update completed assignments.  Check with Head Houseperson/Captain throughout shift for additional assignments.
3. Retrieve clean linen and skirting from Laundry and stock in storage areas.
4. Stock and organize supply carts with designated materials and equipment.  Transport to assigned function area.
5. Inspect set rooms for cleanliness and agreement to group requirements; rectify any deficiencies.
6. Inspect cleanliness and working condition of all equipment and supplies to be set up in function area; rectify any deficiencies.
7. Set up rooms and function areas with designated tables, chairs, staging, dance floor, easels, blackboards and other equipment as specified by group requirements and in accordance with departmental standards.
8. Set up table linens, skirting and tabletop items (water pitchers, glasses, etc.) as specified by group and in accordance with departmental standards.
9. Refresh rooms as scheduled, following departmental standards.
10. Breakdown function areas as scheduled in accordance to departmental procedures.  Store all reusable goods and return equipment to specified storage areas.
11. Turn over any lost and found items to Supervisor.
12. Clean and sanitize glassware in glass wash machine according to machine specifications and departmental standards.
13. Use designated chemicals, supplies and equipment to clean various floor surfaces (mops, vacuums, buffers, shampoo machine, etc.).
14. Maintain cleanliness and organization of closets; remove trash, wipe down shelves/counters; sweep and wax floor; remove non-floor closet items and transport to proper storage areas.
15. Clean designated areas with proper chemicals, tools and equipment.
16. Ensure that nothing is stored in stairwells.
17. Transport any food and beverage trays/items in public areas to service areas.
18. Check under furniture for debris and remove if present; reposition furniture to correct floor plan.
19. Inspect condition of all furniture for tears, rips and stains and report damages to Supervisor.  Dust and polish all woodwork.
20. Clean all lamps, light fixtures and light switches; check for proper working condition and rectify any deficiencies.
21. Remove tape and debris from walls/ceilings; clean according to procedures.
22. Remove dust, dirt, marks and fingerprints from doors and doorframes.
23. Remove stains; scuff marks and dust from baseboards, ledges and corners.
24. Polish all brass surfaces to a high gloss.
25. Empty trash containers, ashtrays and ash urns in meeting rooms and public areas into proper containers for recycling.
26. Empty vacuum cleaner bags, replace and clean machines.
27. Return soiled linens/skirting to Laundry.
28. Accommodate guest requests for additions/changes to scheduled arrangements courteously and in accordance with departmental standards.
29. Deliver client packages/boxes of materials as assigned to/from scheduled function area.
30. Report any damages, maintenance problems or safety hazards to the Supervisor.
31. Assist with inventories as assigned.
32. Stock requisitioned supplies.
33. Remove all dust, debris and foreign particles from upholstered furniture, including crevices and under cushions.
34. Dust pictures, frames, mirrors, fire extinguisher boxes, exit signs and air vents.
35. Follow the maintenance program as assigned.
36. De-gum tables as assigned.
37. Complete assigned side duties following departmental procedures.

1. High school graduate or equivalent vocational training certificate.
2. Previous experience in similar position in the Hospitality industry.
3. Knowledge of various room set-ups and standard equipment involved.
4. Knowledge of proper chemical handling and cleaning techniques.
5. Fluency in a second language, preferably Spanish.
6. Adhere to timelines in completion of set-ups.
7. Adapt to priority changes of workflow or requirements.
8. Some English required, basic understanding of banquet terminology; fluency in English, both verbal and non-verbal is preferred
9. Provide legible communication.
10. Ability to:

• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.

• PHYSICAL ABILITIES

• Exert physical effort in transporting miscellaneous items (i.e. risers, tables, carts, chairs, etc.) (50-100 pounds) throughout all areas of the hotel.
• Endure various physical movements throughout the work areas.
• Reach 1-2 feet.
• Remain in stationary position for 30 minutes throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Visa Requirements: Successful candidates must be legally eligible to work in the United States.

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