The Banquet Set Up Supervisor oversees the Banquet Housepersons to ensure that all functions are set up and broken down in a timely and efficient manner.
* Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. * Supervise staff including Banquet Housepersons. Oversee staffing levels and make adjustments to ensure service levels are met within labor model. * Assign specific duties to staff for efficient operation of restaurant. * Oversee department in absence of Department Manager. * Schedule, order and complete inventory. * Ensure that all associates have proper supplies, equipment and uniform. * Ensure that all associates are following their schedule and taking their breaks. * Capable of performing all hourly functions and operating all equipment in department. * Assist in training new associates and cross-training existing associates according to the Certification Program. * Assist in interviewing and hiring new associates for the department. * Communicate performance standards to departmental associates and make recommendations to manager in accordance with progressive discipline policy. * Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. * Complete accident investigations and take steps to prevent future accidents. Follow up with injured associates. Know location and use of fire extinguishers. Use wet floor signs as needed. * Promote teamwork and associate morale. * Treat people with respect and promote a positive team spirit. * Recognize associate successes via the WLS Recognition Program. * Resolve routine associate issues as needed and bring issues to the attention of the Department Manager and Human Resources as necessary. * Resolve guest complaints/issues. * Conduct daily preshift meeting. Perform uniform inspection prior to opening shift and make necessary corrections immediately. * Represent department at staff meetings as required. * Have a thorough knowledge of emergency procedures and ensure staff responds appropriately in the event of an emergency. Assist Emergency Response Team as necessary. Know location and use of fire extinguishers. * Demonstrate knowledge of EEO policy, Fair Employment Practices and Fair Labor Standards Act. Promote a harassment-free work environment. * Capable of performing all hourly functions and operating all equipment in the department. * Carry out instructions through the function sheet (BEO), floor plan and supervisor directions. Also handle any pop-up needs from guests or Catering Department. * Assist in meeting room set up, tear down and refreshing according to function sheets. * Capable of using industrial equipment such as large vacuums or buffers. * Notify Banquet Manager of guest complaints or dissatisfaction. * Maintain a clean and orderly work area in accordance with hotel standards including storerooms, back hallways, service landings, dock area, foyer areas, etc. * Ensure that a high level of sanitation and cleanliness is maintained before during and after each shift. * Inform Banquet Manager of any maintenance issues and complete work orders as needed. * Ensure that all equipment is properly maintained and secured. * Check electrical hook-ups for proper working order and tape down all exposed cords for equipment in use. * Ensure security and confidentiality of guest and hotel information and materials. * Respond to all pages and radio calls immediately. * Notify manager/AYS of maintenance issues. * Attend work on time as scheduled and adhere to attendance policy. * Participate in daily preshift. * Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required. Use personal protective equipment. * Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Promote teamwork and associate morale. * Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation and hotel surroundings (i.e. mall, restaurants). * Follow proper key control procedures.
* Job Knowledge * Flexibility/Adaptability * Quality of Work * Perseverance * Quantity of Work * Organization Skills * Guest Focus/Customer Service * Effort * Reliability/Dependability * Judgment/Problem Solving * Motivation/Initiative * Cooperation/Teamwork
* Must pass certification quiz/test for position. TIPS Certification. * Have a thorough knowledge of emergency procedures. * Complete Chemical Training and Blood borne Pathogen Training.
* None required.
* Lift, carry or otherwise move up to 25 lbs. regularly. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; sit; walk; reach; use hands to finger, handle or feel; talk and hear.
Location Code: 2550
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