Banquet Porter

About the position

The Banquet Porter plays a key support role within the Banquets department. They will work in a utility position, assisting in both front and back of house. They will have charge over the banquet storage areas and will assist in transporting prepared food into service areas, as well as setting up, refreshing, tearing down and assisting in the maintenance of function and meeting space. This position will typically work within a Convention Center or other events venue environment and will occasionally work at off-site locations.

Responsibilities

• Follow all Sodexo Live! uniform and grooming standards.
• Attend pre-shift meetings and follow instructions from Banquet Captains and management.
• Ask questions to ensure clear and complete understanding of event flow, needs and assignments.
• Follow established procedure for time and attendance and taking assigned meal breaks.
• Apply consistent focus on the customer and pay close attention to detail in the performance of all tasks.
• Participate in and foster positive team relations with wait staff, fellow servers, bartenders and management.
• Greet each guest who enters Banquets areas; Be courteous and professional in all interactions.
• Transport necessary linen and equipment to event site as directed, to include tables, chairs, podiums and other items.
• Assemble stages, dance floors and other set up needs as per Banquet Event Order.
• Ensure the correct and timely set up of all functions, as directed by Banquet Captains.
• Maintain cleanliness throughout banquet function space, pre-function space, and storage areas.
• Maintain banquet storeroom in a neat and organized manner.
• Ensure rooms are stocked with appropriate supplies necessary for meetings or food functions.
• Breakdown meeting rooms after the completion of function; Ensure that equipment and supplies are stored properly.
• Maintain banquet storage areas to ensure neatness, cleanliness, and organization.
• Assist kitchen as needed with plate-up, transport of hot boxes, etc.
• Check banquet rooms for needed repairs and light replacement on a regular basis.
• Vacuum carpets in hallways and public areas; Use shampooer as needed.
• Remove garbage from banquet rooms.
• Ensure that food service equipment such as chafers, heat lamps, etc. are set up and torn down as instructed.
• Take care in the handling and storage of all catering hardware, equipment, linens and serving supplies needed for catering setup and event service.
• Communicate as necessary with Catering Sales team, Kitchen, Stewarding, and Beverage departments.
• Ensure the disposal or safe storage of leftover event food as prescribed by the management or Chef.
• Confer with management regarding problems or issues in a timely manner.