Position:          Banquet Set-up Person

Department:   Banquets

Purpose:         To provide efficient friendly customer service at all times and to maintain a clean, professional top quality Banquet experience for all guests. To ensure the function room is set according to guest expectation and Accor and Novotel standards.  To set up, tear down, and clean all space associated with banquets and conventions.

 

Reports to:      Banquet Manager, and Banquet Captain

 

Essential Functions:   

•  Cleans function rooms prior to set-up.
•  Sets equipment to daily work sheet specifications.
•  Provides required amenities, as dictated by Banquet Department Standards.
•  Refreshes meeting rooms during meal and coffee breaks.
•  Breaks down meeting rooms as soon as possible after end of function.
•  Completes special projects as directed by department management.
•  Moves convention material boxes, programs, etc. from hotel receiving docks, registration areas, guest rooms or suites.
•  Caring for the equipment.
•  Accommodates special customer needs, hanging banners for meetings and food/beverage functions.
•  Service every function according to Novotel service standards.
•  Always inquire if additional service is needed.
•   Responsible for set-up and break down of tables in the meeting rooms according to BEOs and guests’ requests.
•   Responsible to learn about the VIPs in each function and their special needs.
•   Complete all side duties as assigned.
•   Must minimize breakage.
•   Attend all designated staff meetings and training sessions.

• Perform all banquet side work as designated by the supervisor.
• Efficiently and properly perform all service standards.
• Attend to all needs of the guests during functions, paying special attention to diets or any special orders.
• Report to Supervisor any need for housekeeping and/or repairs of any equipment or function areas.
• Be familiar with and adhere to all liquor liability laws.
• Must attend all designated pre-meal meetings.
• Responsible for setting up banquet area.
• Maintain a neat and professional appearance.
• Must be familiar with all policies related to liquor liability laws.
• Ability to open and close the shift assigned.
• Must serve all guests in consistent manner, using Novotel service standards.
• Must be able to bus tables and re-set them as needed.
• Must be able to resolve guests’ issues and create an amazing experience.
• Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
• Maintain an awareness of all functions, events and meetings taking place at any given time.
•   Knowledge of hotel property.

•   Inform the guest about buffets, hotel activities and community.
•   Attend to and anticipate guest’s needs.
•   Greeting guests. Anticipate guest’s needs to create an amazing experience.

Hotel Specific Essential Functions:

• Ability to work under pressure to turn a room into a different function in a short time.
• Ability to carry heavy trays, tables, or other equipment.
• Ability to handle guest requests and satisfy their needs.

 Tools and Equipment:

• Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, tables, chairs, stage floors, electrical cables,  telephone, pen/pencil. 

Working Environment:

• Interior of hotel, in the restaurant, lounges, meeting rooms, pool area, deck/street area, and kitchen areas, with exposure to extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Bus and set-up tables to improve services.
• Maintain clean and attractive surroundings.
• Follows Novotel Miami Brickell grooming standards and uses proper vocabulary.

• Occasional lifting up to 50 lbs.  Pushing of supply carts, carrying trays.