-Sets up all meeting rooms and event areas to the specifications of
the guest.Transportsheavy materialssuch as staging, tables,chairs,
dance floors, etc., from storage area to meeting or event areas.
Ensures the correct and timely set up of all functions.
-Breaks down all meeting rooms and event areas upon conclusion.
-Reporting to work as scheduled (on time and on regular basis) is
an essential function of the job.
-Cleans items used for events and meetings.Maintains the banquet
storeroom in a neat and organized manner stocked with any and all
appropriate supplies necessary for meetings or food service
-Cleans designated areas.Cleaning tasks include, but are not
limited to,dusting and polishing furniture and fixtures, vacuuming,
mopping, sweeping,shampooing carpets, washing windows,
cleaning/waxing floors, removing and disposing of trash.
-Responds to guest inquiries and special requests promptly to
ensure guest satisfaction; notifies Event Manager of guests'
complaints and unusual situations.
-Related experience preferred but not required.
-Requires ability to serve needs of guest through face-to-face
interactions. Must demonstrate positive attitude and professional
demeanor. Requires communication and interpersonal skills and
commitment to a high level of guest satisfaction.
-Requires ability to perform basic math skills such as addition,
subtraction,multiplication and division.
-Ability to apply common sense understanding to carry out detailed
but uninvolved written or oral instructions. Ability to deal with
problems involving a few concrete variables in standardized
-Completes required training as scheduled.
-Must have a valid current Food Handlers Card or willingness and
ability to obtain one within 30 days of employment.
-Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the
business needs of the hotel.Work schedules will include working on
holidays, weekends and alternate shift.
-Must maintain a clean appearance and professional demeanor.
While performing the duties of the job the team member regularly
stands and walks for sustained periods of time. Works at a quick
pace, maneuvering between activities occurring simultaneously. The
team member regularly grasps objects such as plate ware and food
trays. The team member frequently feels the temperature of objects
such as extremely hot glassware and plate ware. The team member
regularly reaches by extending hand(s) and arm(s) in any direction
while serving and performing other essential functions of the job.
The team member occasionally stoops, kneels and crouches. The team
member frequently talks when communicating with guests and/ or
kitchen staff. The team member frequently needs to hear voices
while taking orders and interacting with guests and/or kitchen
staff. The team member is frequently alerted of a coworker's
presence from behind to avoid accidents. The team member tastes all
dishes each day to be able to relay menu information to guests
and/or servers. Many aromas and smells are present in the kitchen
and dining areas. Balance is frequently required to prevent falling
when walking, standing, moving or carrying plates, beverages and
food items. The team member occasionally pushes and pulls carts and
furniture. Lifting is regularly required to prepare dining areas,
serve food and beverages. Exerts up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up
to 10 pounds of force constantly to move items such as plates,
coffee trays and dishes. Frequently transports food or trays while
walking. The team member is required to have close visual acuity to
prepare and cook food and move around the kitchen. The team member
is required to have visual acuity to determine the accuracy,
neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found
working both inside and outside. The team member is occasionally
subject to extreme heat, with temperatures above 100 degrees for
periods of more than one hour, while setting up or tearing events
during periods of hot outdoor temperatures. The team member is
subject to hazards which includes proximity to moving mechanical
parts, moving vehicles, electrical current,or exposure to cleaning
chemicals. The team member is occasionally subject to atmospheric
condition such as fumes, odors, or dusts.
Pas--a Hotel & Spa is an equal opportunity employer M/F/V/D.