JW Marriott Banquet Set-Up

AHC Hospitality•Grand Rapids, MI

About The Position

Responsible for the physical set-up, cleanliness, and maintenance of banquet equipment, function rooms, and related areas. The role directs its efforts toward guest satisfaction, maintaining division standards, and profit maximization. This is a part-time position with various hours between first and second shift, including weekend and holiday availability.

Requirements

Diploma or GED.
Ability to read banquet event orders and set up rooms according to them.
Familiarity with function room locations and the listed room setups.
Ability to safely handle, care for, and store banquet equipment.
Ability to perform guest contact activities cordially, efficiently, and professionally.
Ability to work cooperatively with supervisors and fellow associates.
Ability to stand, walk, and run; be on one's feet for up to 8 hours per day; handle or feel objects; frequently reach with hands and arms; and talk or hear, taste, or smell regularly.
Ability to occasionally sit, stoop, kneel, crouch, or crawl and lift or move up to 50 pounds.
Close, distance, and peripheral vision.

Responsibilities

Follow division and local standard policies and procedures.
Interact with guests cordially, efficiently, and professionally, maintaining a commitment to guest satisfaction.
Work cooperatively with supervisors and fellow associates to help achieve guest satisfaction and profit goals.
Maintain a positive attitude toward the hotel and the job.
Report to work on time and in proper uniform, punch in, and report to the head houseman for an assignment.
Read banquet event orders (BEOs) and set up rooms according to their specifications.
Know the locations of function rooms and related areas, and be familiar with schoolroom, theater, conference, U-shape, hollow square, hollow rectangle, banquet-style, T-shape, and E-shape setups.
Handle, care for, and store banquet equipment safely.
Assist guests when possible and promptly refer requests beyond the role's scope to a supervisor or catering manager.
Keep function rooms and storage areas clean and neat.
Perform periodic total cleaning of the area as assigned by the head houseman.
Return unused equipment to its proper storage area in clean condition before the end of each shift.
Promptly report damage to equipment, furnishings, or rooms to the catering manager.
Check electric hookups for proper operation and tape down exposed cords for equipment in use.
Service meeting rooms during breaks; check room temperature and ensure lights are working and adjusted.
Check with a supervisor before punching out, in uniform.
Attend department meetings.
Eliminate safety hazards and report injuries and accidents to the catering manager.
Follow energy-conservation and accident- and loss-prevention guidelines.
Perform additional department-related duties assigned by the head houseman or catering manager.