FT - Banquet Houseman - Sheraton Metairie New Orleans Airport

Job Description:

Food and Beverage

BANQUET HOUSEPERSON

DEPARTMENT: Banquets

REPORTS TO: F&B Manager/Banquet Captain

STATUS: Non-Exempt

JOB SUMMARY

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The Banquet Houseperson is responsible for the setup, refresh, tear down and maintenance of all meeting space.

QUALIFICATION STANDARDS ___________________________________________

Education & Experience: • High school diploma or equivalent and/or experience in a related field preferred.

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Physical Requirements: • Long hours sometimes required. • Heavy work – Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects. • Ability to stand during entire shift.

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Mental Requirements:

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful, high-pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.

• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

• Must be able to work and understand financial information and data, and basic arithmetic functions.

Job Description

Food and Beverage

DUTIES & FUNCTIONS

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Essential:

• Approach all encounters with guests and employees in a friendly, service-oriented manner.

• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.

• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.

• Maintain a warm and friendly demeanor at all times.

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Ensure the correct and timely setup of all Banquet Event Order functions.

• Maintain the high standards of cleanliness and sanitation throughout the banquet function space, pre function space, and storage areas to include the carpet, walls, walks, doors, windows, heating/air conditioning units, etc.

• Maintain the banquet storeroom in a neat and organized manner stocked with any and all appropriate supplies necessary for meetings or food service functions.

• Be familiar with fire exit and extinguisher location and follow all hotel safety rules.

• Breakdown after the completion of functions and ensure that all equipment and supplies are stored properly.

• Transport and store tables, chairs, and other equipment.

• Refresh meetings rooms as needed.