SUMMARY: 

The Banquet Setup Employee is responsible for the room preparation, set up, cleaning, and breakdown of all event locations in co-ordinance of existing systems, policies, training, and departmental standards. The Banquet Set Up Employee is expected to provide a memorable event experience for guests through efficient set up and breakdown of all event areas, ensuring an attractive display, and intense attention to detail. Communication with the F&B Leadership Team, deductive reasoning, problem-solving and self- accountability are all traits desired to maximize the banquet set up employee’s functionality. The Banquet Setup Employee is expected to know, understand, and abide by established company policy, departmental procedures, and display comprehensive knowledge of the information on the banquet event order and a general understanding of food safety and sanitation procedures. 

ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following:

• Sets up event areas according to BEO guidelines.

• Prepares all beverages and condiment needs as requested in a sanitary and timely manner.
• Follows proper cleaning techniques of all event areas according to the specifications as set by the Banquet Coordinator and F&B Manager. 
• Alerts a member of the Leadership Team in the event of repair, facilities, or any other issues.
• Cleans and maintains event areas through practicing food safety, sanitation, and organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment used in banquet events.
• Facilitates with the clearing and reset of event areas in a timely and sanitary fashion.
• Responsible for maintaining a regular, consistent attendance record.
• Keep all areas clean & sanitized as directed.
• Performs additional responsibilities, although not detailed, as requested by the Supervisor, Manager, and Director at any time.

QUALIFICATIONS:

• High school diploma or equivalent
• Minimum of 1-year Full-Service Banquet Setup experience, preferred.

PHYSICAL DEMANDS / WORK ENVIRONMENT:

The physical demands and work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Employee must be able to bend at the waist and lift or move items up to 50 lbs. to waist level.

The Employee must be able to remain standing and active for up to an 8 to12 hour shift.

The Employee must have the skill and coordination in reference to food delivery/removal by use of trays and/or bus bins.

The Employee must be able to tolerate exposure to and/or contact with seafood without an allergic reaction or sensitivity.

The Employee must be able to wear vinyl or latex gloves on hands with or without reasonable accommodation while handling food items. 100% of the banquet set up employee’s shift will involve standing, bending, reaching and twisting.

The Employee will be exposed to second hand cigarette smoke.

The noise level in the work environment is usually moderate to loud.

• Face-to-face/in person: High level of interaction with employees and guests. 

Telephone interactions: Moderate to low interaction with employees, guests, and vendors.