Westmont Hospitality
Job Summary
Supervise banquet staff in the completion of the assigned functions and set‑up, as well as oversee the service and break‑down functions in a safe, accident‑free manner.
Essential Job Functions
Check server and houseperson BEOs to ensure that all information is accurate.
Check room set‑up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.
Make contact with group representatives. Explain how to make contact if needed throughout the function.
Communicate all BEO changes to catering office and affected departments.
Coordinate with banquet staff set‑ups, changes and time schedules for all functions.
Verify staffing levels for the next day’s functions. Adjust schedules accordingly through the addition or cancellation of servers/bartender/housepersons.
Operate as a banquet server when needed; setting‑up, greeting and serving the guest and breaking‑down the function.
Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
Get banquet checks signed by clients and recap all banquet checks at end of day and turn them in to Night Audit.
Coach and counsel associates as needed to enhance performance. When necessary, administer corrective/disciplinary actions.
Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
Adhere to all company policies and procedures.
Follow safety and security procedures and rules.
Know department fire prevention and emergency procedures.
Utilize protective equipment.
Report unsafe conditions to supervisor.
Report accidents, injuries, near‑misses, property damage or loss to supervisor.
Provide a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well‑groomed appearance. (Specific standards outlined in team member handbook).
Perform any related duties as requested by supervisor.
Assist other Banquet Personnel when needed.
Knowledge, Skills & Abilities
Two years of hotel banquet food/beverage service
Hold a current Food Handler Card
Able to process paperwork
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Knowledge of appropriate table settings and service ware; knowledge of various types of equipment and set‑up styles used in meeting rooms (e.g., round, schoolroom, etc.)
Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests
Physical Demands
Transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
Lifting up to 30 pounds maximum.
Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
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Essential Job Functions
Check server and houseperson BEOs to ensure that all information is accurate.
Check room set‑up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.
Make contact with group representatives. Explain how to make contact if needed throughout the function.
Communicate all BEO changes to catering office and affected departments.
Coordinate with banquet staff set‑ups, changes and time schedules for all functions.
Verify staffing levels for the next day’s functions. Adjust schedules accordingly through the addition or cancellation of servers/bartender/housepersons.
Operate as a banquet server when needed; setting‑up, greeting and serving the guest and breaking‑down the function.
Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
Get banquet checks signed by clients and recap all banquet checks at end of day and turn them in to Night Audit.
Coach and counsel associates as needed to enhance performance. When necessary, administer corrective/disciplinary actions.
Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
Adhere to all company policies and procedures.
Follow safety and security procedures and rules.
Know department fire prevention and emergency procedures.
Utilize protective equipment.
Report unsafe conditions to supervisor.
Report accidents, injuries, near‑misses, property damage or loss to supervisor.
Provide a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well‑groomed appearance. (Specific standards outlined in team member handbook).
Perform any related duties as requested by supervisor.
Assist other Banquet Personnel when needed.
Knowledge, Skills & Abilities
Two years of hotel banquet food/beverage service
Hold a current Food Handler Card
Able to process paperwork
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Knowledge of appropriate table settings and service ware; knowledge of various types of equipment and set‑up styles used in meeting rooms (e.g., round, schoolroom, etc.)
Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests
Physical Demands
Transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
Lifting up to 30 pounds maximum.
Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
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