Caravelle Resort

Banquet Set-UP

QUALIFICATIONS
 Food/Beverage Service Worker Permit, where applicable.
 Read and speak English fluently.
 Meet minimum age requirement of jurisdiction.
 6
th Grade reasoning level.
 Ability to communicate effectively with the public and other employees.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Follow the resort’s recommended safety, security and emergency
procedures; follows resort procedures for key control, lifting heavy objects and/or using chemicals;
reports potential security risks and hazardous conditions to management.
 SET-UP AND BUSSING: Set up tables according to banquet specifications; bus tables and service
areas in a timely fashion; meet standards for cleaning tables, meeting rooms and other food service
areas.
 STOCKING: Stock according to service standards; inspect to ensure stock is adequate before
beginning functions; know what items are not available to guests; re-stock the self-service areas as
food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table
condiments stocked during shift.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Complete all banquet room set-up and breakdown.
 Constantly. Ensure completeness of banquet room setup.
 Constantly. Keep work areas clean and organized.
 Constantly. Report all unsafe conditions immediately.
9/28/16 Banquet Set-up
 Frequently. Complete all coffee break set-up and breakdown.
 Frequently. Complete all necessary side work to include filling and stocking salt/pepper shakers,
stocking silverware, glassware and china.
 Frequently. Vacuum carpets at end of day.
 Occasionally. Attend required meetings.
OTHER JOB DUTIES
 Occasionally. Maintain inventory of banquet supplies as assigned.
 Occasionally. Post reader boards with scheduled functions.
 Occasionally. Complete other duties as assigned by supervisor to include cross training.
PHYSICAL REQUIREMENTS
 SITTING: Rarely.
 STANDING/WALKING: Constantly. Various surfaces include carpet, tile and rubber mats.
 CROUCHING (BEND AT KNEES): Occasionally. Lift trays, glass racks, and clean, stock shelves.
 KNEELING/CRAWLING: Occasionally. Clean or pick-up debris.
 STOOPING (BEND AT WAIST): Frequently. Load carts and trays while serving food and
beverages, expediting.
 TWISTING (KNEES/WAIST/NECK): Constantly. Serve guests, monitor banquet room activity,
maneuver through crowds and staff.
 CLIMBING: Rarely. Stairs and stepladders.
 BALANCING: Constantly. Carry trays, glassware and beverage containers.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Frequently. Stock supplies, carry trays, serve at arm’s
length extension, set up banquet tables.
 HANDLING/GRASPING: Frequently. Serve food, set up banquet tables.
 FINGERING/FEELING: Frequently. Garnish and fill plates, fold napkins and handle hot pans.
 PUSHING/PULLING: Frequently. Push carts, tables, and glass and china carts. Average weight 25
lbs.; maximum weight 100 lbs.
 LIFTING/CARRYING: Frequently. Set up tables, food trays, ice buckets. Average weight 25 lbs.;
maximum weight 50 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Constantly. Communicate with guests, public and employees.
 TALKING ON TELEPHONE: Rarely.
 OTHER SPEECH REQUIREMENTS: Occasionally. Use paging system.
 HEARING IN PERSON: Constantly. Communicate with guests, public and employees.
 HEARING ON TELEPHONE: Rarely.
 OTHER HEARING REQUIREMENTS: Occasionally. Use paging system.
 NEAR VISION: Constantly. Corrected to 20/40 to read contracts, paperwork. View product and
room set up.
 FAR VISION: Constantly. Corrected to 20/40 to view status of banquet rooms.
 DEPTH PERCEPTION: Constantly. Stock supplies, serve guests.
 COLOR VISION: Frequently. Recognize color differences between various drinks and colored linen.
Quality control.
9/28/16 Banquet Set-up
 FULL FIELD VISION: Constantly. View department and other areas of resort.
 SMELL: Constantly. Detect potential hazards and odors.
 OTHER: Occasionally. Sense of touch needed in handling hot pans.
ENVIRONMENTAL SETTING
 SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED,
ACTIVITIES PERFORMED): Constantly. Adhere to safety standards and procedures.
 EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and
NOISE): Constantly. Exposure to noise. Exposure to cleaning agents.
 OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Rarely.

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Compensation: Negotiable

Our Vision Statement: We give our guests the most exciting fun-filled and enjoyable vacation experience ever!

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