Hotel Banquet Houseperson 13.00 + Gratuity (Hotel Emma)

Banquet Houseperson

Essential Functions:

• Maintain all Conference Operations locations and set same locations to internal / external guests' specifications as described on Banquet Event Order (BEO).
• Cleans Function rooms prior to Set Up
• Sets equipment to daily work sheet specifications
• Provides required amenities, as dictated by Banquet department standards
• Refresh meeting rooms during meal and coffee breaks
• Break down meeting rooms as soon as possible after end of function
• Complete special projects as directed by department management
• Supply manual labor to meet/exceed guest needs involving delivery and pick up of equipment, boxes, materials etc.
• Accommodate special customer needs, hanging banners for meetings and food & beverage functions
• Set & Operate Breakdown Stations for China, Glass & Flatware During Banquet F&B events.
• Caring for the equipment
• Must be able to cross utilize in other Banquet Operation departments as business dictates.

Tools & Equipment:

• Pens, Pencils, Paper
• Two way radio
• Pallet jack, push cart
• Genie lift
• Chair carts, table carts, staging, dance floors
• Vacuums
• Cleaning chemicals

Working Environment

• Work is performed throughout both indoor and outdoor areas of the hotel and resort, with exposure to varying weather conditions, humidity, and temperature fluctuations.
• Regular exposure to cleaning agents, sanitizing products, and chemicals used in food and beverage operations.
• Exposure to food and beverage products, restaurant and banquet environments, and occasional environmental smoke.
• Frequent interaction with guests, associates, and visitors in a luxury hospitality setting requiring professional appearance and conduct at all times.

Required Skills and Competencies

• Ability to read, interpret, and follow written and verbal instructions related to equipment operation, safety standards, policies, procedures, and service expectations.
• Basic mathematical proficiency, including the ability to accurately add, subtract, multiply, and divide.
• Ability to effectively execute assigned responsibilities with accuracy, attention to detail, and sound judgment.
• Ability to remain composed, organized, and professional in a fast-paced, guest-focused environment.
• Strong verbal communication skills with the ability to communicate clearly, courteously, and professionally with guests and colleagues.
• Working knowledge of food and beverage operations and luxury hospitality service standards.
• Demonstrated commitment to delivering exceptional guest experiences through personalized, anticipatory, and service-oriented hospitality.
• Ability to work independently and collaboratively while maintaining the highest standards of professionalism and guest satisfaction.

Physical Job Requirements (for essential functions only)

• Able to extend arms, hands and able to seize grasp, turn and hold objects with the hand
• Able to walk, stand and drive to a significant degree
• Able to exert up to 100 pounds of force occasionally, and/or 25-50 pounds frequently, and or 1-25 pounds constantly to move objects
• Able to hear and communicate clearly
• Have a clear vision of 20 inches or less and be able to distinguish colors
• Able to work in an outdoor environment to include fluctuating temperatures, inclement weather, vapors and exhaust unique to the hospitality industry
• Must be able to walk, stand and drive/ride to a significant degree or significant number of hours.
• Able to work quickly in a high-pressure environment, keeping a calm and polite attitude
• Be flexible to schedule changes.