Banquet/Catering - Banquet Porter (On-Call)

As an integral part of a team, the Banquet Porter is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to setting up, servicing, and breaking down of Banquet functions in a professional manner, and to perform other operational side duties, as required.   ESSENTIAL FUNCTIONS   Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ need, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times Resolve guest complaints, ensuring guest satisfaction Monitor and maintain cleanliness, sanitation and organization of assigned work area. Follows through with all directives and tasks assigned by supervisors above and Catering Sales Staff. Must know the location of all Banquet facilities, Function rooms, storage, and kitchen areas. Must be knowledgeable in the measurements of ALL Banquet function rooms, ALL Banquet table sizes, and chairs, lecterns, pianos, tents, and lecterns function signboards. Responsible for the upkeep and maintenance of all the equipment.   Must know the inventory and location of their supplies, materials, and equipment to ensure that appropriate items for a function are retrieved in a most efficient and expeditious manner. Must be able to read, understand and execute a complete function room set up based on the information provided in the Banquet Event Order. Must be familiar with the various meal period sets as well as meeting set ups.(Buffet’s Bars, Beverage station, cooking stations, carving stations, classroom, theater, chevron seating)   Ability to set up Gazebos and white chairs for Wedding Ceremonies. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To:         Banquet Manager, Lead Captain, Senior Captain, and other Banquet Captains.   Supervises:        None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position LICENSES/CERTIFICATIONS Liquor Commission Card KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Must be knowledgeable of various banquet function set-ups and banquet table inventories (classroom, rounds, ovals, etc.), dance floors and tent set-up. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to be able to grasp, lift, move or carry a minimum of 75 lbs. Ability to move heavy equipment (e.g. Baby Grand piano and upright pianos, lecterns, large banquet tents – 20’ x 20’ and 30’ x 30’). Ability to climb stairs and ladders. Ability to have strong close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Ability to stand; walk; use the hands to fingers; to handle and feel objects; or controls; talk and hear. WORK ENVIRONMENT Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to variable temperature and weather conditions. Variable noise levels. Exposure to fumes; dusts; chemicals; and odor hazards

Salary : $22 - $26