Banquet Set Up Person

Banquet Set Up Person

The incumbent in this position is responsible for providing superior service to both the internal and external guest. The incumbent is also responsible for event setup, breakdown, and cleaning of banquet facilities for convention functions.

Essential functions include always exhibiting a friendly and approachable demeanor, being polite and courteous when speaking with guests and team members, and looking for and acting upon opportunities to assist guests and team members. The incumbent must be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. They are responsible for learning and being familiar with all room outlets, server functions, and for being able to answer general questions regarding the property. The incumbent must anticipate the guest's needs and respond appropriately with a sense of urgency. They should positively affect interactions with guests and team members, set up and break down tables, chairs, staging, podiums, trash cans, dance floor, and banquet equipment for a variety of functions, and keep banquet areas clean and organized. They must work in cooperation with other service personnel to provide a high quality of service, read and comprehend Banquet Event Orders, and ensure dining and serving areas are set up and maintained according to standard. The incumbent must observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. They should use and maintain all assigned areas and equipment in a sanitary, safe and effective manner, attend company/restaurant training programs as they are scheduled, carry out duties with attention to detail, sanitation and safety, complete opening, closing and other side duties as assigned by the supervisors, pass all tests given including the training in order to retain the knowledge needed to be an effective server, maintain a well-groomed, neat and clean appearance, possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers, and perform all duties as assigned by management.

This position is physical in nature and requires the ability to balance and carry equipment weighing up to 50 pounds as well as maneuver in order to clean banquet areas, organize stock and restock storage rooms. This position also works in an environment that is subject to varying levels of crowds, noise and smoke; the severity of which depends upon customer volume.

Other important functions include the ability to use all equipment associated with the position, including Chafing dishes, hot boxes, various tables, chairs, staging, dance floor, podiums, trash cans, etc., ability to inspect and maintain areas for which one is responsible, ability to communicate effectively in English with customers and all levels of employees, ability to review and comprehend necessary documentation, and ability to multitask effectively.

Job qualifications include experience carrying large trays with ten covers, excellent customer service skills, and knowledge of setting up an event by following a BEO. These skills and abilities are typically acquired through two years' experience in food service.