Overview

Are you ready to take your career to the next level and lead a team of dedicated Banquet Housepersons? Join our team as a Banquet Houseperson / Set-Up Supervisor and bring your energy, enthusiasm, and leadership skills to create extraordinary events and unforgettable experiences for our guests!

Summary :

• Lead and supervise a team of Banquet Housepersons, ensuring efficient and seamless set-up and breakdown of event spaces
• Coordinate with banquet coordinators and other departments to execute event requirements with precision and attention to detail
• Oversee the proper arrangement of furniture, tables, and equipment, ensuring compliance with event specifications
• Train and mentor team members, providing guidance and support to enhance their skills and performance
• Maintain cleanliness and organization of banquet areas, ensuring a welcoming and professional atmosphere
• Collaborate with the banquet team to exceed guest expectations and deliver exceptional service
• Anticipate guest needs and respond promptly and professionally to provide assistance
• Uphold safety and sanitation standards, ensuring a safe and hygienic environment for guests and staff

If you are passionate about creating memorable events, leading a team, and providing exceptional service, this is the opportunity for you! Apply now to join our team as a Banquet Houseperson / Set-Up Supervisor.

Let your energy and enthusiasm shine as you take on this challenging and rewarding role in a dynamic and exciting hospitality environment!

Responsibilities

PERFORMANCE STANDARDS

CUSTOMER SERVICE : Meet service quality standards that affect guest satisfaction; respond to

guest questions or problems in a timely, professional manner.

WORK HABITS : Meet the hotel standards for work procedures, dress, grooming, attendance, and

punctuality; report to work and return from breaks on time; give advance notice when absence is

anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT : Accept opportunities to learn new skills, improve performance or

not sure how to complete something; learn new skills as quickly as most others in the same job.

• SAFETY AND SECURITY : Follow the hotel’s recommended safety, security and emergency
• procedures; follows hotel procedures for key control, lifting heavy objects and / or using chemicals;

reports potential security risks and hazardous conditions to management.

SET-UP AND BUSSING : Set up tables according to banquet specifications; bus tables and service

areas in a timely fashion; meet standards for cleaning tables, meeting rooms and other food service

areas.

STOCKING : Stock according to service standards; inspect to ensure stock is adequate before

beginning functions; know what items are not available to guests; re-stock the self-service areas as

food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table

condiments stocked during shift.

SUPERVISION : Maintain staff that meet customer service standards; train staff to provide service

that meet quality standards that affect guest satisfaction; give both positive and negative feedback that

is timely and objective; keep accurate documentation of performance.

ESSENTIAL FUNCTIONS

• Constantly. Complete all banquet room set-up and breakdown.
• Constantly. Ensure completeness and set up of banquet room per contract.
• Constantly. Keep work areas clean and organized.
• Constantly. Report all unsafe conditions immediately.
• Frequently. Complete all coffee break set-up and breakdown.
• Frequently. Complete all necessary side work to include filling and stocking salt / pepper shakers,

stocking silverware, glassware and china.

• Frequently. Vacuum carpets at end of day.
• Occasionally. Attend required meetings.
• Constantly. Display knowledge of physical capabilities of banquet space
• Constantly. Complete necessary paperwork as assigned.
• Frequently. Assist Banquet Manager and Assistant Banquet Manager in activities relating to banquet

department.

• Frequently. Assist in the training and counseling of servers and attendants.
• Frequently. Display knowledge of opening and closing procedures.
• Frequently. Maintain equipment related to banquets.
• Frequently. Maintain inventory of banquet supplies.
• Occasionally. Assist in acquisition of special equipment needed for banquet functions.
• Occasionally. Attend required meetings.
• Occasionally. Creatively solve unusual customer requests.
• Occasionally. Directly obtain and receive goods for banquet functions
• Occasionally. Maintain inventory of banquet supplies as assigned.
• Occasionally. Post reader boards with scheduled functions.
• Occasionally. Complete other duties as assigned by supervisor to include cross training.

PHYSICAL REQUIREMENTS

• SITTING : Rarely.
• STANDING / WALKING : Constantly. Various surfaces include carpet, tile and rubber mats.
• CROUCHING (BEND AT KNEES) : Occasionally. Lift trays, glass racks, clean, stock shelves.
• KNEELING / CRAWLING : Occasionally. Clean or pick-up debris.
• STOOPING (BEND AT WAIST) : Frequently. Load carts and trays while serving food and

beverages, expediting.

TWISTING (KNEES / WAIST / NECK) : Constantly. Serve guests, monitor banquet room activity,

maneuver through crowds and staff.

• CLIMBING : Rarely. Stairs and stepladders.
• BALANCING : Constantly. Carry trays, glassware and beverage containers.
• LEG / FOOT USE : Rarely.
• REACHING (OVERHEAD / EXTENSION) : Frequently. Stock supplies, carry trays, serve at arm’s

length extension, set up banquet tables.

• HANDLING / GRASPING : Frequently. Serve food, set up banquet tables.
• FINGERING / FEELING : Frequently. Garnish and fill plates, fold napkins and handle hot pans.
• PUSHING / PULLING : Frequently. Push carts, tables, glass and china carts. Average weight 25 lbs.;

maximum weight 100 lbs.

LIFTING / CARRYING : Frequently. Set up tables, food trays, ice buckets. Average weight 25 lbs.;

maximum weight 50 lbs.

OTHER PHYSICAL DEMANDS : Rarely.

USE OF SENSES

• TALKING IN PERSON : Constantly. Communicate with guests, public and employees.
• TALKING ON TELEPHONE : Rarely.
• OTHER SPEECH REQUIREMENTS : Occasionally. Use paging system.
• HEARING IN PERSON : Constantly. Communicate with guests, public and employees.
• HEARING ON TELEPHONE : Rarely.
• OTHER HEARING REQUIREMENTS : Occasionally. Use paging system.
• NEAR VISION : Constantly. Corrected to 20 / 40 to read contracts, paperwork. View product and room

set up.

• FAR VISION : Constantly. Corrected to 20 / 40 to view status of banquet rooms.
• DEPTH PERCEPTION : Constantly. Stock supplies, serve guests.
• COLOR VISION : Frequently. Recognize color differences between various drinks and colored linen.

Quality control.

• FULL FIELD VISION : Constantly. View department and other areas of hotel.
• SMELL : Constantly. Detect potential hazards and odors.
• OTHER : Occasionally. Sense of touch needed in handling hot pans.

MENTAL REQUIREMENTS

INTERACTION WITH OTHERS / COMMUNICATIONS SKILLS : Frequently. Professionally deal

with difficult situations / people.

DEADLINES / SHIFT WORK / OVERTIME : Frequently. Early mornings and nights, split shifts,

weekends, holidays, work up to 10 hours per day.

• FLEXIBILITY : Frequently. Work a variety of hours, varied tasks under varied conditions.
• PACE : Constantly. Must change pace as business demands.
• HIGHLY REPETITIVE WORK : Constantly. Meet the demands of banquet business.
• ATTENTION TO DETAIL : Constantly. Must pay constant attention to the clearing and setting of

tables.

• OTHER PSYCHOLOGICAL DEMANDS : Rarely.
• SAFETY REQUIREMENTS (., CLOTHING, SAFETY EQUIPMENT REQUIRED,

ACTIVITIES PERFORMED) : Constantly. Adhere to safety standards and procedures.

EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST,

NOISE) : Constantly. Exposure to noise. Exposure to cleaning agents.

OPERATION OF EQUIPMENT / TOOLS / VEHICLES : Rarely.

Qualifications

• High school diploma or equivalent
• Previous experience as a Banquet Houseperson or in a similar role
• Strong leadership and supervisory skills
• Excellent organizational and time management abilities
• Attention to detail and the ability to work efficiently in a fast-paced environment
• Excellent communication and interpersonal skills
• Strong physical stamina, as the position involves lifting and carrying heavy items
• Flexibility to work evenings, weekends, and holidays as required

Benefits

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.

A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.

In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals : Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24 / 7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays).
• 401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.

Last updated : 2024-09-09