Banquet Setup / Houseman

The purpose of the Banquet Setup / Houseman is to assure the overall success of the banquet department by meeting or exceeding the guest expectation through the comprehensive preparation of meeting and event rooms and banquet functions. Qualifications Set up banquet meeting space per room set-up instructions, i.e. classroom style, theater style, U-shaped, etc Ability to lift over 50 lbs on a consistent and repeated basis Ability to be on your feet for most of the day Availability to work nights, weekends and/or some holidays Requirements

• Reliable attendance
• Punctual for all scheduled shifts
• Neat, clean appearance
• Must be a citizen of this country or possess a valid work permit
• High school diploma or GED preferred Essential Job Functions
• Compile all supplies and equipment needed for each function, ensure that all are clean and in good repair, and report any problems to management. This includes physically transporting tables, chairs, staging, dance floors, portable bars, service ware, serving pieces, carts, linen, and more from storage areas to function area.
• Complete assigned duties with respect to set-up, and servicing of function rooms/areas.

This includes setting up room per guest specifications and as directed; physically setting up and moving tables and chairs; setting tables with linens, service ware and condiments and clearing same; placing skirts on tables; setting up buffet lines and coffee breaks and refreshing/replenishing same; pouring and replenishing beverages, and more.

• Complete assigned duties with respect to break down and cleaning of function rooms/area.

This includes, breaking down tables, chairs and any other equipment in room and returning equipment to proper storage areas; transporting dirty service ware and serving pieces to dishwashing area for cleaning; transporting soiled linen to laundry; breakdown and storage of audiovisual equipment; break down, cleaning and storage of portable bars; vacuuming carpet; dusting window sills and fixtures; cleaning and organizing service areas and coolers; and more.

• Carry large and small trays containing soiled service ware

Source:

Hospitality Online