The Catering Service House-Person position is a highly visible role responsible for assisting the Catering Service Lead in the successful set-up, service, and tear-down of all hotel events and related day-to-day operations. The Catering Service House-Person is responsible for delivering pro-active service as directed by the RED COATS.

• Meets and exceeds customer expectations
• Communicates effectively with customers, co-workers and supervisors.
• Attends work on time as scheduled and adheres to attendance policy.
• The primary responsibility of the Banquet house-person is to provide the highest quality of service at all times to guests.
• Familiar with the location of all function rooms and related areas and the various types of workable setups.
• Correctly and efficiently set-up and break-down all department functions.
• Be totally familiar with and practice the safe handling care and storage of all banquet equipment.
• Keeps the function room area and storage areas clean and neat at all times.
• Returns all equipment not in use to its proper storage area in a clean condition before the end of each shift.
• Services/freshens all meeting rooms during breaks. Checks temperature and sees if all lights are working and adjusted properly.
• Assists guests whenever possible, referring all requests which are beyond the scope of responsibility immediately to supervisor or the Catering Manager on duty.
• Performs periodic total cleaning of the area, as assigned by Head House-person or Catering Service Manager.
• Capable of using industrial equipment such as large vacuums or buffers.
• Capable of moving up to 50 lbs.
• Wears proper uniform at all times in accordance with the standards of appearance.
• Has a thorough knowledge of emergency procedures.
• Practices safety standards at all times.
• Adheres to all work rules, procedures and policies established by the company, including, but not limited to, those contained in the associate handbook.
• Must pass certification quiz/test for position.
• Performs other duties as assigned.

SKILLS

• Ability to ensure compliance with hotel standards, policies and procedures for self.
• Ability to be a clear thinker, analyzes and resolve problems, and exercise good judgment.
• Ability to be self-motivated and contribute to a cohesive team
• Ability to focus attention to details.
• Ability to develop strong, productive, professional relationships ith co-workers and guests.
• Ability to ensure security and confidentiality of Guest and hotel information and materials
• Ability to work without constant direct supervision.
• Ability to employ creative, artistic skills in the presentation of food and beverage displays, and function area design and set-up..

FULL TIME BENEFIT OVERVIEW

• Medical, Dental, and Vision
• Life Insurance
• Employee Assistance Program (EAP)
• 401(k)
• Vacation and Paid Time Off (PTO)
• Tuition Reimbursement
• Complimentary and Discounted Rooms