Banquet Houseperson - OC

Position Summary: The Banquet Houseperson is responsible for the set up and break down of function spaces and banquet rooms according to event details. The Banquet Houseperson will also provide additional support to the Banquets team in producing a smoothly and efficiently run operation that meets the highest standards of customer service. Responsibilities must be performed in accordance with all Company standards, policies, and procedures. Essential Functions: 1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times. 2. Set up the banquet rooms and event spaces based on banquet event order (BEO) instructions. Monitor customer needs, ensuring all requests are promptly fulfilled in their function assignment. 3. Work closely with Food & Beverage Management, Banquet Captain, and Catering Sales for any additions or changes to BEOs. 4. Assemble and breakdown banquet furniture and props as per floor plans. 5. Setup and breakdown of buffet tables including risers, linens, plate ware and silverware as per event requirements. 6. Post-event clean-up of all function spaces, including, but not limited to, trash, linens, dishware, cleaning carpets, floors and chairs. 7. Transport linen to correct areas to be cleaned, separate linen based on vendor, restock linen shelves with clean linen, and keep inventory of linen closet. 8. Maintain cleanliness and organization of all event storage rooms and service stations. Communicate any damaged equipment or supplies to Food & Beverage Management, Banquet Captain, or Catering Sales as needed. 9. Maintain a high level of cleanliness and awareness of sanitary practices. Ensure that all areas are kept clean and free of any potential hazards. 10. Respond to Guest questions and concerns, and direct concerns to appropriate management. 11. Maintain a positive and cooperative attitude, and perform duties with a professional appearance and mannerism. 12. Maintain knowledge of all available menu items and service requirements. 13. Complete all work duties in an efficient and proper manner on a daily basis.