JOB TITLE: Banquet House Person

DEPARTMENT: Banquets

Reports to: Banquet Captain/Banquet Manager/Director of Food & Beverage

ESSENTIAL PURPOSE: Provides food and beverage services to guests in a friendly efficient, and professional manner, ensures a positive experience for all patrons.

ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons

Review appropriate event order to become familiar with menu and service order and procedures prior to start of function.

Completes requited set up/preparation of function room/service area prior to scheduled activity

Inspects all equipment prior to, during and at the end of each function.

Reports any deviation from standards to Captain/Supervisor

Inventories materials and supplies at beginning of shift, obtains quantities necessary to support forecasted levels of business.

Maintain the cleanliness of banquet rooms, hallways, and storage and service areas.

Lift and store tables, chairs and staging efficiently and safety.

Set-up, maintain and break down banquet/meeting rooms according to Banquet Event Order

Vacuum floors, clean walls, windows and mirrors in event space and surrounding public areas.

Ensure supplies are available according to the Banquet Event Order and equipment is set up and functioning properly.

Keep track of event supplies, equipment and carefully store furnishings when not in use.

Follow directions from banquet event orders for assigned banquet/meetings.

Report needed repairs of unsafe equipment and/or conditions.

Follow outlet policies, procedures and service standards.

Follow all safety and sanitation policies.

Monitors guests, anticipates needs, responds to request, and ensures satisfaction.

Clear tables and breaks down function rooms after completion of banquet food service activity.

Completes assigned end of shift duties.

Assist other staff members as needed to ensure optimum service to all guests.

Performs other duties as assigned by the Manager.

Takes PRIDE in everything we do.

Takes OWNERSHIP of their actions and decisions.

Displays LEADERSHIP in our industry and our community.

Acts with INTERGRITY by being honest, trustworthy and doing the right thing.

Displays TEAMWORK by committing to common goals based on open and honest communication.

Delivers EXCELLENCE to our guests, our communities and to each other.

JOB KNOWLEDGE: One year previous Banquet Server experience preferred. Thorough knowledge of state liquor regulations; ability to identify when a patron has had his/her alcohol limit.

SKILLS AND APTITUDES: Excellent customer service skills. Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

WORKING CONDITIONS: Spends majority of time indoors. Bi-level structures. Extensive facility. Indoor: temperature-controlled, clean, and well-lighted offices, guest rooms, and public areas. May work on wet concrete and uneven tile. Moderate exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 40 lbs. over moderate distances.

IMPACT OF DECISION: Decisions directly impact the Resort’s ability to provide guests with attractive, clean, and hygienic areas. Poor decisions may result in guest dissatisfaction and loss of revenues, due to inefficient or improper work, unsafe work practices, or improperly handled customer service situations.

GENERAL: Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.

JOB CLASSIFICATION: This position is classified as non-exempt and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

NON-EXEMPT POSITION: Non-Exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.

AT-WILL EMPLOYMENT: The relationship between South Coast Winery Resort & Spa and the employee is for an unspecific term and is considered “at will”. This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the President of the Company has the authority to make any verbal or written agreements contrary to this provision and any such agreement must be put in writing and signed by the President before it is effective.

South Coast Winery Resort & Spa reserves the right to modify and update this Job Description as needed.