Banquet Set Up

Position Overview:

Greet guests, set up and teardown banquet rooms utilizing chairs, tables and AV equipment for guest functions. Help maintain an efficient, clean, profitable and professional banquet facility by providing quality service, hospitality and function room standards.

Essential Functions: 

• Set up and tear down of all function room space according to Banquet Event Order (BEO) details and company banquet standards.
• To assist Captains and servers with serving food or beverage and stocking buffet lines when requested. 
• Participate as a team player to provide smooth operations of this area. 
• Keep the banquet rooms, hallways, storage, and banquet kitchen areas neat, clean and well organized. 
• Display proper professional attitude, demeanor and cooperation toward guests, peers and management. 

Workplace Attitude, Behavior:

Uphold and abide by the policies in the Associate Handbook, for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Must have commitment to company values.  

Maintain a positive approach to working with and supporting your fellow associates. Be a good role model and actively seek opportunities to help maintain a positive work environment. Do your part to promote cooperation and teamwork within your department. Be a proactive team member to prevent harassment and to provide a “harassment free” work environment.  Report all harassing behavior immediately.

Work schedule prescribed by the Catering Manager. Work overtime when requested and approved. 

Professionally represent the hotel and property when interacting with guests from the community and industry organizations.

Proper uniform is required and maintain a neat, clean and well-groomed appearance per policy. Must comply with department appearance guidelines.

Display a professional attitude, demeanor, conduct and cooperation effort toward guests, peers and management. Must be an excellent team player with all departments of the hotel.

Regular attendance, in conformance with the schedule, is essential to the successful performance of this position.  

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the food and beverage operation. Please see your department or scheduling manager. 

Attendance, at all scheduled training sessions and meetings, is required.

Channel guest comments, or unsatisfactory reports, to the Catering Manager or Captain on duty. 

Communicate shift/daily operations information, business needs, repair and equipment needs to Management Team 

Notify your manager, within 24 hours, in the event you may have been injured on the job. Fill out all injury forms as required. 

Workplace Duties: (See Training Guide for Reference)

Maintain an efficient and professional conference center by insuring quality set up standards. 

Assist Banquet Managers with requested duties as they pertain to functions, guest requests or other operational needs. 

Be able to read and interpret BEO sheets to understand room set up, table arrangement or other details for the guests.

Work with, set up, tear down and store all tables, chairs, AV equipment, dance floors, staging and portable bars.  Work with, set up, tear down and store all meeting, buffet, display and break table arrangements with necessary equipment and utensils. Set up, tear down and store all conference booth, exhibit floor and display areas.

Follow room set up as properly trained. Set up tables, chairs and equipment per BEO and standards. 

Responsible to help run load food trays and run food for servers during functions. When requested, help run and stock food for buffets to ensure sufficient amounts are available. Assist with breakdown of food tables and storage of food when requested.

Help assure all meeting rooms are refreshed as needed. Assist at all times.

Responsible to assist with clearing dishware/glassware/silverware from tables, as assigned by Captains, for servers during functions. Assist with carrying trays of dirty dishware, may be by moving carts or racks of dishware, to dish washing areas.

Responsible for the final clear and tear down of rooms and functions.

Fold, stack, move and store chairs, table, and AV equipment into storage areas, or other assigned rooms, per hotel banquet standard specifications.

Responsible for the final clean up, trash haul, vacuuming, sweeping and moping of rooms and staging areas. Clean and organize all banquet rooms, hallways and storage areas.

Sort all glassware, dishware and silverware items during breakdown and store linens properly. Dispose of trash during room teardown.

Follow and participate in the usual Banquet Set Up, or otherwise assigned set up, teardown and closing duties for staging areas, assigned room(s) and/or table set up. Check with manager to end shift. 

Follow the Banquet Set Up shift duty lists and closing check lists. Get checked out by a Captain each shift. 

Follow the weekly cleaning lists, or any management assigned lists, to maintain the banquet rooms, hallways and storage areas in good repair and cleanliness. Clean all floors, carpet areas, walls, baseboards, counters, tables, windows, lighting fixtures and artifacts that pertain to your cleanup work before shift end.

Report to management any restrooms or public areas that are not properly maintained and checked during each shift.

Maintain our proper tabletop appearance and presentation standards. Know and maintain the room set ups as per BEO requirements. 

Help our guests if they have questions, or last-minute needs, regarding room set up or AV requirements, especially for meetings. .

Attend and participate in banquet pre-shift and periodic banquet set up staff meetings.

Responsible for the proper handling of all large equipment; chairs, tables, carts, staging, dance floors, and AV equipment and store after use. Maintain equipment in good clean working condition.

Responsible for the handling of all small equipment; dishware, buffet ware, glassware, silverware, linen, and props, and store after use. Maintain equipment in good clean working condition.

Fully complete all Banquet Set Up training process. Take all necessary tests and complete a training checklist to reflect your training efforts. 

Qualifications: 

The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job. This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.  

Education: High School Diploma or GED preferred.

Experience: Prior banquet set up experience preferred or related food and beverage service experience.

Specific job knowledge, skills and abilities:

• Ability to read basic English in order to read BEOs and communicate with customers and other employees.
• Exercise good judgment.
• Possess and demonstrate multi-tasking skills.
• Ability to follow instructions with supervision.

Physical Requirements:

• Ability to stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time.
• Have moderate to high level of energy and physical stamina.
• Exert well-paced ability to maneuver between functions occurring simultaneously. 
• Most work tasks are performed indoors.  Temperature is moderate and controlled by restaurant / hotel environmental systems.
• Ability to lift up to 75 lbs. intermittently during workday, and push carts or equipment on wheels in excess of 250 lbs. occasionally.

Appearance Guidelines: 

Hotel Department uniform is required. See Catering Department dress and appearance guidelines. Also, one must maintain a neat, clean and well-groomed appearance.