Banquet Setup, Hilton Frontenac, Saint Louis, MO

Hotel Equities•Frontenac, MO

11d•$0 - $16•Onsite

About The Position

Service, set-up and break down assigned functions in a safe, accident-free manner. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Thorough knowledge of the catering and food profession.
Knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Supervision/management skills.
Oral and written communication skills.
Moderate hearing to hear equipment timers and communicate with other staff.
Excellent vision to see that product is prepared appropriately.
Moderate speech communication skills to be able to communicate with staff.
Moderate comprehension and literacy to read and understand all BEO's requests.
Ability to perform lifting/pushing/pulling/carrying of items including food and small equipment up to 75% of the time.
Ability to bend when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Ability to stand during preparation or plate-up for up to one hour at a time, usually 3-5 times a day.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Ability to work a flexible schedule including nights, weekends and/or holidays.

Responsibilities

Service, set-up and break down assigned functions in a safe, accident-free manner.
Adhere to grooming and appearance standards, including wearing a clean and wrinkle-free uniform, name tag, appropriate undergarment, and black non-slip shoes.
Read BEO’s and identify all necessary equipment for function set-up.
Set tables correctly and uniformly with proper equipment.
Set up buffets with food presentation and table prep before the event.
Maintain neatness and cleanliness of buffet stations while servicing guests.
Use proper procedures for in-room clearing and break-down of buffet or other special food service tables and equipment.
Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment.
Greet and serve guests following established policies and procedures for food and beverage service.
Complete assigned paperwork per event or function.
Complete all side work during and after events.
Organize and stock products or prepare for next day’s events during server downtime.
Return all equipment to its proper area, wipe it down, and maintain neatness in banquet areas.
Dispose of all served buffet food properly.
Address leftover, untouched food in hot boxes or coolers with the Chef before the event regarding post-event handling.
Label, date, and store any saved food properly.
Return and properly store all unused equipment in designated storage areas.
Ensure banquet areas are neat, clean, wiped down, and ready for the next day’s business.