MAIN DUTIES:

The BanquetsHousemanisresponsible forfunction room set up and cleanliness of banquet areas. Able to practice safety lifting techniques and safe work habits.

GENERAL DUTIES:

• Prepare and set up tables, chairs, side stands, back-of-house areas, breaks, buffets, décor, carts,barsand stations to ensure execution of details outlined in Banquet Event OrderPrepare proper “mise-en-place” (i.e.food side duties included but not limited to slicing fruit or preparing garnishment for beverages or plates) for any event.

• Communicate guest orders andadditionalmeal requirements, allergies, dietaryneedsand special requests to the kitchen.

• Serve food & beverage in theappropriate sequenceand in tune with the expectation of the supervisor, Banquet EventOrderand property standardsso as toensure consistency throughout the event.

• Make drinks according to standard recipes using the proper glassware and garnishment.

• Replenish beverages when necessary and check with guests to make sure they are satisfied.

• Ensure courses areclearedand tables are properly crumbedQuickly remove dishes as guests finish each course and at the end of each event.

• Respond to and fulfill any special event arrangements.

• Replenish buffet items to ensure consistency and freshness in presentation.

• Monitor tableware to ensure it is presented toguestsincluding proper marking.

• Monitor andmaintaincleanliness, sanitation and organization of assigned station and service areas practicing “clean as you go” while avoiding breaking and reporting all breakage incidentsBreak down and remove any boxes and packaging used to unpack supplies and equipment related to banquet eventsReturn any service carts used to transport supplies and equipment toproperlocation

• Run beverage tabs for guests as well as accurately close theseaccounts outat the end of the event.

• Tally consumption tabs accurately and record figures whereappropriate

• Bus tables by removing and separating tableware, dishes,glasswareand flatware.

• Perform post event cleaning tasks and breakdown of serviceEnsure all tables and chairs aresetand the event room is clean and neat, returning all food and beverage items, condiments, and supplies to the proper area, prior to checking out with the leader on duty and finishing the shift anddeparting

• Assistwith room turns to complete the set up for events including tables, chairs, etc.

• Maintainhigh standardsof food product,portioncontrol, presentation, service, event supply quality,safetyand cleanliness.

• Recognize and address potential intoxicated and/or disruptive guests by informing team leaders.

• Follow all cash handling procedures.

• Adhere to no solicitation of gratuities policy and no tip jars.

• Input real-time work orders viaKYCon any guest concerns during interaction. Convey with clarity inKYCany and allguest opportunities.

• Perform any other reasonable duties as requested by the leadership team.

• Identifyopportunities tooptimizeperformance and create value by challenging existingprocesses;encouraging innovation and driving necessary change.

• Be a clear thinker, analyze and resolve problems, exercise good judgement, resolutions must be thoughtful, and with the guest in mindImmediate follow-up with a leader is expected.

• Establish andmaintainopen, positive, collaborative, and professional internal and external relationshipsDevelop lasting relationships with guestsand tosecure repeat businessFoster and promote a cooperative working environment, maximizing efficiency and delivering the ultimate guest experience.

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications;properly storeflammable materials.

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues.

• Ensure uniform and personal appearance are clean and professional.

• Maintain confidentiality of proprietary information.

• Be gracious. Thank guestswith genuineappreciation.

• Embody the 1 Hotels Vision,Missionand Compass; deliver on Our Promise, provide Good-NaturedServiceand uphold our Brand Pillars.

QUALIFICATIONS & SKILLS:

• Previousfood and beverage service experience.

• Excellent communication and listening skillsAbility toclearly and effectively communicate in Englishwith service team and present specific culinary and wine information to guestsAbility to speak effectively before groups of guests or team members and ability to respond to and creatively resolve guest inquiries and complaints.

• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), group resumes, floorplans, operating and maintenance instructions and procedure manuals.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization existsAbility to interpret a variety of instructionsfurnishedin written, oral,diagramor schedule form.

• Must be able to write legibly (ietaking orders)

• Ability to compute basic mathematical calculations.

• Excellent guest service skills.

• Ability to follow directions and work in a team environment.

• Ability to remain flexible and adaptable.

• Mustpossessa high quality, detailed and service work ethic.

• Ability to work in a fast-paced environment.

• Ability to follow all food and safety regulations and property standards.

• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.

• Ability to regularly lift and/or move up to 50 poundsCarry trays up to 25 pounds with one handSpecific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depthperceptionand the ability to adjustfocus.)