Banquet Houseperson / Steward

BASIC FUNCTION:
The Banquet Houseman / Steward plays a dual role supporting both the Banquets and Culinary teams. This position is responsible for the setup and breakdown of banquet and meeting spaces—both indoor and outdoor—as well as assisting in maintaining clean and organized kitchen and banquet equipment areas. The role ensures a seamless flow between kitchen and banquet operations, contributing to successful event execution and guest satisfaction.

ESSENTIAL FUNCTIONS: 

Banquet Houseman Responsibilities:

• Maintain complete knowledge of:
  a) Daily scheduled group functions, times, locations, amount of people.
  b) Location of all Hotel function space and names of rooms.
  c) All styles of meeting and Banquet room settings.
  d) Correct maintenance and use of equipment.
  e) All Departmental/Hotel policies and procedures.
  f) All safety guidelines.
  g) Use correct cleaning chemicals for designated items/surfaces, according to OSHA regulations and hotel requirements.
• Ensure all equipment is cleaned when shift begins.
• Report to manager and obtain BEO’s for the day.
• Assist in setting up ballrooms, banquet spaces, meeting spaces, etc.
• Will be moving tables, chairs, assembling stages, etc.
• Refresh rooms as scheduled, following departmental standards.
• Breakdown function areas as scheduled in accordance to departmental procedures. Store all reusable goods and return equipment to specified storage areas.
• Complete assigned side duties following departmental procedures

Steward Responsibilities:

• Must be able to lift 50 lbs.
• Walk over all the functions while in progress to pick up dirty dishes, china and glassware.
• Ensure all equipment gets washed and stored properly.
• All work areas must be cleaned at the end of the shift.
• Meet all cleaning and sanitation requirements.
• Maintain pars, and report any breakage to department supervisor.
• Assist executive chef when ever kitchen needs assistance.

MARGINAL FUNCTIONS: 

• Respond to any reasonable task as assigned by supervisor or manager.
• Assist cooks in anything that may need to be cleaned up.

ENVIRONMENT: 

• Inside main kitchen, banquet areas, back halls, standing on hard vinyl floors. Busy, noisy environment.