Banquet Event Set Up EveningsOvernights

BLURB & BENEFITS

Job Summary:The Banquet Houseperson manually set-up break down clean and service all meeting rooms in accordance with service standards.

Qualifications

Education & Experience:

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Knowledge of various room set-ups and standard equipment preferred

Physical requirements:

• Flexible and long hours required.
• Medium work - Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.
• Ability to stand during entire shift.

Duties & Functions

Fundamental Requirements:

• Understand guest needs and set up requirements
• Ability to prioritize organize and follow through
• Ability to adhere to timeliness in completion of set-ups
• Ability to adapt to priority changes of workflow or requirements
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with other departments and coworkers as a part of a team
• Complete knowledge of daily scheduled group functions times locations amount of people; location of all hotel function space and room names; all styles of meeting and banquet room settings; correct maintenance and use of equipment; all departmental/hotel policies and procedures; all safety guidelines
• Use correct cleaning chemicals for designated items according to OSHA regulations and hotel requirements
• Review assignment sheets with supervisor; update completed assignments Check with Supervisor throughout shift for additional assignments
• Retrieve clean linen and skirting from laundry and stock in storage areas
• Stock and organize supply carts with designated materials and equipment. Transport to assigned function area
• Inspect set rooms for cleanliness and agreement to group requirements; rectify any deficiencies
• Inspect cleanliness and working conditions of all equipment and supplies to be set up in the function area; rectify any deficiencies
• Set up rooms and function areas with designated tables chairs staging dance floor flipcharts easels blackboards and other equipment as specified by group requirements and in accordance with departmental standards
• Set up table linens skirting and tabletop items (water pitchers ashtrays glasses etc.) as specified by group and accordance with departmental guidance
• Refresh rooms as scheduled following departmental standards
• Breakdown function areas as scheduled in accordance to departmental procedures. Store all reusable goods and return equipment to specified storage areas
• Maintain cleanliness and organization of work areas throughout shift
• Check under furniture for debris and remove if present; reposition furniture to correct floor plan
• Inspect condition of all furniture for tears rips stains and report damages to Supervisor
• Remove all dust debris and foreign particles from upholstered furniture including crevices and under cushions
• Vacuum banquet rooms as necessary and empty vacuum cleaner bags replace and clean machine
• Returned soiled linens/skirting to laundry
• Report any damages maintenance problems or safety hazards to the supervisor
• Attend department meetings
• Other duties and responsibilities may be assigned.

Accurately and efficiently cook meats fish vegetables soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

• Prepares a variety of meats seafood poultry vegetables and other food items for cooking in broilers ovens grills fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables shelves grills broilers fryers pasta cookers sauté burners convection oven flat top range and refrigeration equipment.
• Prepares item for broiling grilling frying sautéing or other cooking methods by portioning battering breading seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Executive Chef or Sous Chef.

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers kitchen and dining room personnel.
• Be able to reach bend stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

In accordance with New York States Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs promotion or transfer opportunities. This position pays between $16-$18 dependent on experience.

Were anequal opportunity employer. All applicants will be considered for employment without attention to race color religion sex sexual orientation gender identity national origin veteran or disability status.