Banquet Set Up

Hilton Garden Inn Louisville Airport•Louisville, KY

1d•Onsite

About The Position

The Banquet team is responsible for the set-up and clean-up of food service for all banquet functions. Greets and welcomes clients in charge and anticipates all requests.

Requirements

Ability to review and understand Banquet Event Orders (BEOs).
Ability to set tables correctly and uniformly with specified items.
Ability to clean and fill table complements.
Ability to learn menus and explain ingredients and preparation methods.
Ability to be present at assigned station prior to function start time.
Ability to acknowledge and respond to guest requests.
Ability to maintain a neat and clean station during service.
Ability to patrol assigned station, refill drinks, and remove service items/condiments.
Ability to ensure guest needs are met.
Ability to use proper in-room clearing and aisle tray breakdown procedures.
Ability to return reusable table complements and condiments for cleaning/refilling.
Ability to assist in setting up and breaking down buffets and special food service tables.
Ability to set up, serve, and break down coffee breaks, receptions, and other special functions.
Ability to set up, tend, and break down banquet bars.
Ability to return excess food to the kitchen following sanitation guidelines.
Ability to complete assigned side work (e.g., refilling condiments, sorting linen, cleaning/storing equipment).
Ability to assist in maintaining cleanliness of banquet back hall, linen rack, and storage areas.
Ability to learn and apply proper service procedures.
Ability to assist co-workers.
Ability to stay updated on hotel events and guests affecting responsibilities.

Responsibilities

Reviews and understands the Banquet Event Order (BEO); completes setup according to the BEO.
Sets tables in assigned area (or checks to see that they have been set) correctly and uniformly, using clean, pressed linen (without rips, stains or tears); clean unspotted silverware; clean china with no chips or cracks; clean, unspotted glassware.
Properly clean and fill table complements (salt and pepper, sugar, breadbaskets, etc.)
Learns the menu for each function served and can explain the major ingredients and preparation methods for each item to be served.
Is standing in assigned station at least 15 minutes prior to function start time.
Acknowledges and responds to all guests' requests, advising supervisor if necessary.
Keeps station neat and clean during service.
Continuously patrols assigned station, refilling all drinks, removing service items and condiments per established policies and procedures.
Ensures guest has everything they need.
Use proper in-room clearing and aisle tray break down procedures.
Returns all reusable table complements and condiments to be cleaned and refilled.
Assist Captain or Manager in setting up buffet and other special food services tables/stations.
Assist the Captain or Manager in breaking down buffet or other special food service tables and equipment.
Set-ups, serves and/or breaks down coffee breaks, receptions, other special functions, as assigned, following standard policies and procedures.
Sets-up, tends and breaks down banquet bars, as assigned, according to standard policies and procedures.
Return all excess food to the kitchen following all sanitation guidelines.
No food or beverage is to be consumed by associates without prior approval from the Chef on duty.
Complete any assigned side work, such as refilling condiments, shaking and sorting linen, hanging/storing drapes, cleaning/storing serving equipment and/or props, etc.
Assists steward in keeping Banquet back hall, linen rack and storage areas neat, clean and organized.
Learns and applies all procedures of proper service.
Assist co-workers whenever needed.
Remain up to date with hotel events and guests, as they affect the areas of responsibility.