Hay Creek Hotels
General Purpose
Creates memorable member/guest moments while coordinating banquet functions. Coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.
Pay Rate $21.00 per hour. Part-time, on-call based on the number of private events and tournaments.
Essential Duties
Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
Conducts pre‑banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
Communicates with the Banquet Manager or other assigned coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
Checks room set‑up prior to event and meets with Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper safe handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
Regularly reviews banquet schedule for changes, calendar of events, and special events.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.
Education / Experience High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Must meet state age requirements for handling alcoholic beverages.
Physical Demands Frequently stands, walks, talks, hears, and uses hands to finger, handle or feel. Regularly reaches with hands and arms. Occasionally climbs, balances, stoops, kneels, crawls, crouches; tastes, smells and sits. Frequently lifts up to 25 pounds. Occasionally may lift up to 50 pounds.
Environment/Noise Occasionally works in outdoor weather conditions. Noise level is moderate.
Certificates / Licenses ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent Food Safety and Alcohol Awareness Training.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Pay Rate $21.00 per hour. Part-time, on-call based on the number of private events and tournaments.
Essential Duties
Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
Conducts pre‑banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
Communicates with the Banquet Manager or other assigned coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
Checks room set‑up prior to event and meets with Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen.
Ensures proper safe handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
Regularly reviews banquet schedule for changes, calendar of events, and special events.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.
Education / Experience High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Must meet state age requirements for handling alcoholic beverages.
Physical Demands Frequently stands, walks, talks, hears, and uses hands to finger, handle or feel. Regularly reaches with hands and arms. Occasionally climbs, balances, stoops, kneels, crawls, crouches; tastes, smells and sits. Frequently lifts up to 25 pounds. Occasionally may lift up to 50 pounds.
Environment/Noise Occasionally works in outdoor weather conditions. Noise level is moderate.
Certificates / Licenses ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent Food Safety and Alcohol Awareness Training.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr