THE FAENA CULTURE

The FAENA Movement is one of culture, art, and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Job Overview

The Banquet House Person is responsible for supporting the successful setup, execution, breakdown, cleanliness, and overall operation of banquet events and functions. This position ensures that event spaces, equipment, furniture, and service areas are properly prepared and maintained according to hotel standards and event specifications.

Duties And Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of the correct maintenance and use of banquet equipment. Use equipment only as intended and in accordance with established safety procedures.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, regardless of business volume or time of day.
• Maintain positive guest relations at all times and provide courteous, professional, and helpful service to guests, clients, and colleagues.
• Be familiar with all Hotel services, features, and local attractions and activities to respond accurately to guest inquiries.
• Resolve guest concerns and complaints promptly, ensuring guest satisfaction and escalating issues to management when appropriate.
• Monitor and maintain the cleanliness, sanitation, safety, and organization of assigned work areas, banquet spaces, service corridors, storage areas, and back-of-house areas.
• Maintain complete knowledge of:
  • Daily scheduled group functions, including times, locations, attendance, and specific requirements.
  • Location and names of all Hotel function and meeting spaces.
  • Banquet Event Orders (BEOs), floor plans, and event setup requirements.
  • All styles of meeting and banquet room settings.
  • Correct maintenance and use of banquet equipment.
  • Departmental and Hotel policies and procedures.
  • Applicable safety guidelines and procedures.
• Review Banquet Event Orders (BEOs), floor plans, assignment sheets, and instructions with the Supervisor or Banquet Management to ensure event spaces are prepared according to group requirements and established standards.
• Set up and break down banquet rooms, meeting spaces, and other event areas according to BEOs, floor plans, group requirements, and departmental standards.
• Move, arrange, set up, break down, and properly store tables, chairs, staging, dance floors, platforms, risers, flipcharts, easels, and other banquet equipment.
• Assist with the setup of meeting rooms, food and beverage stations, bars, buffets, registration areas, and specialty event setups as required.
• Set up table linens, skirting, and tabletop items, including water pitchers, glassware, and other designated materials, according to event requirements and departmental standards.
• Retrieve clean linen and skirting from designated Laundry storage areas and properly stock banquet storage areas.
• Stock and organize supply carts with designated materials and equipment and transport them safely to assigned function areas.
• Inspect event rooms prior to functions to ensure cleanliness, proper setup, and compliance with BEOs, floor plans, and group requirements. Rectify or report any deficiencies promptly.
• Inspect the cleanliness, condition, and working order of all banquet equipment and supplies before use. Report damaged, missing, malfunctioning, or unsafe equipment to management immediately.
• Ensure all event spaces are clean, organized, properly maintained, and presentation-ready before, during, and after events.
• Refresh meeting and banquet rooms as scheduled and in accordance with departmental standards.
• Break down function areas as scheduled and according to departmental procedures. Store all reusable goods and return equipment and supplies to designated storage areas.
• Assist banquet servers, supervisors, and management with operational needs throughout events to support seamless service and successful event execution.
• Respond promptly to last-minute setup changes, guest requests, client requests, or operational needs communicated by Banquet Management.
• Accommodate guest and client requests for additions or changes to scheduled arrangements courteously and in accordance with departmental standards.
• Transport banquet equipment, supplies, food and beverage items, client packages, boxes, and event materials safely between storage areas, service areas, loading areas, and function spaces.
• Assist with loading and unloading equipment, supplies, and event materials as needed.
• Follow all established safety procedures and proper lifting techniques when lifting, moving, transporting, and handling banquet equipment and supplies.
• Use designated cleaning chemicals, tools, supplies, and equipment according to OSHA regulations, Hotel requirements, manufacturer specifications, and departmental standards.
• Clean and sanitize glassware using designated equipment and procedures according to departmental standards.
• Use designated equipment to clean and maintain various floor surfaces, including mops, vacuums, buffers, and other approved cleaning equipment.
• Maintain the cleanliness and organization of banquet closets, storage areas, service corridors, and back-of-house spaces. Remove trash and debris, clean shelves and counters, maintain floors, and ensure items are stored in their designated locations.
• Ensure that nothing is stored in stairwells, emergency exits, or other prohibited areas.
• Transport food and beverage trays or service items found in public areas to the appropriate service areas.
• Check under furniture for debris and remove as necessary. Reposition furniture according to approved floor plans.
• Inspect furniture for tears, rips, stains, damage, or other deficiencies and report concerns to the Supervisor or Banquet Management.
• Dust, clean, and polish furniture, woodwork, pictures, frames, mirrors, doors, door frames, baseboards, ledges, fixtures, signs, vents, planters, and other designated surfaces according to departmental standards.
• Remove dust, debris, spots, marks, fingerprints, tape, and other foreign materials from assigned areas and surfaces.
• Inspect lamps, light fixtures, light switches, and other equipment for proper working condition and report any deficiencies or maintenance concerns.
• Maintain designated brass and metal surfaces according to established presentation standards.
• Empty trash containers and other designated waste receptacles into the appropriate containers for disposal or recycling.
• Maintain vacuum cleaners and other cleaning equipment in proper working condition, including emptying or replacing bags and cleaning equipment as required.
• Return soiled linens and skirting to the designated Laundry areas.
• Turn over any lost and found items to the Supervisor in accordance with Hotel procedures.
• Assist with maintaining appropriate inventory levels of banquet equipment, supplies, linens, and materials and ensure proper organization and storage.
• Report any damages, maintenance issues, missing equipment, safety hazards, or unsafe conditions to the Supervisor or management immediately.
• Complete assigned side duties and additional assignments according to departmental procedures and management direction.
• Work closely and collaboratively with Banquet Operations, Catering, Culinary, Engineering, Stewarding, Housekeeping, and other Hotel departments to ensure successful event setup, execution, and breakdown.
• Maintain a professional appearance and conduct at all times in accordance with Hotel grooming, service, and behavioral standards.
• Ability to work a varied and flexible schedule based on business and event needs, including early mornings, evenings, nights, weekends, and holidays.
• Perform additional duties and responsibilities as assigned by management.