Banquet Houseperson

-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 situations.
-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.
Physical Requirements:

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.

(ref. 43366)