Banquet Houseperson

Spire Hospitality•Stowe, VT

41d•Onsite

About The Position

Join our vibrant Food & Beverage team and contribute significantly to enhancing our hotel's events, restaurant and outlet services. As a Banquet Houseperson, you will be instrumental in the Banquet team's success, offering exceptional guest service with a warm and inviting first impression. We prioritize friendly, courteous, and professional interactions to ensure our guests depart with unforgettable event experiences.

Requirements

Prefer previous hotel banquet or other related service experience.

Responsibilities

Maintain required sanitation levels of banquet space.
Maintain all big service equipment, i.e., chafing dishes, tables, chairs.
Read, interpret and set up function space according to Banquet Events Orders (BEO).
Read, interpret and procure equipment needed in daily operation as set forth by captains, equipment requisition sheet or BEO.
Assist guest in any requests as needed, finds answers if unknown.
Complete all opening and closing duties as set forth by manager such as, removing equipment from function space, checking cleanliness of function and service space, making sure all function space is properly set, including linen.
Attend departmental meetings, comply with all corporate and unit level systems and control measures and adhere to all hotel standards of service and conduct.
Have knowledge of equipment in department, including AV equipment and set up, be personable to all guests at all times and be hygienically acceptable at all times.
Support and participate in recycling program.
Perform additional duties as assigned by the Banquet Manager/Supervisor.
Support the Topnotch Resort environmental commitments by having the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry.
Watch for safety hazards and report them immediately to Department Supervisor.
Responsible for the proper logistics of all function space. It is the responsibility of the house person to see that all equipment is available and in place for all service personnel upon their arrival.
Responsible for the sanitation and maintenance of all areas deemed banquet space and for expeditious movement of food from the kitchen to the service area, as well as, dissembling used equipment.