Posted November 17, 2022Hyatt Regency Los Angeles International Airport
Completes physical set-up and/ or breakdown of banquet/ catering function rooms.
Position Qualifications and Requirements:
Education & Experience:
Long hours sometimes required, including nights and weekends.
Medium work-Exerting up 100 pounds of force occasionally, and /or 30 – 50 pounds of force frequently or
constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand for long hours at a time, frequently for the entire shift.
Must be able to convey information and ideas clearly, both oral and written.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must be able to work with and understand financial information and data, and basic arithmetic function.
Responsibilities may include any and all of the following:
Sets up and/ or breaks down tables, chairs, audio visual equipment and platforms/ stages according to banquet event order.
Cleans, stores and secures in an organized manner all tables, chairs and audio visual equipment, platforms/ stages and other equipment used for banquet functions.
Maintains cleanliness of banquet rooms, banquet hallways, storage and service areas.
May refresh rooms at break; clean ashtrays, remove dirty cups/ glasses, cleans trash cans, replenishes water pitchers, replaces table cloths, etc.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management
Clear table after service. Remove trays of dirty dishes, silverware and glassware to kitchen for cleaning.
Clear room at end of banquet of all props and centerpieces and properly return to storage.
Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
Respond to guest problems, complaints, and accidents. Refer to management, if necessary.
Set all tables and room according to hotel standards.
Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
Inform management when stock items run low, and before any run out.
Review any and all BEO’s assigned for accuracy and details
Prepare room according to BEO and the various meal functions.
Regularly check work schedule for any changes.
Work safely and courteously at all times.
Know the menu for each function served and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served.
Communicate with supervisor any special dietary needs of the guest, follow up for guest satisfaction.
Keep station neat and clean during service. Use proper in-room clearing and aisle tray breakdown procedures.
Return all reusable table complements and condiments to be cleaned and refilled.
Assist captain in setting up buffet and other special food services tables/stations.
Follow proper cash handling procedures when necessary. Ensure bank is balanced at end of shift.
Complete any assigned side work, such as refilling condiments, sorting linen, hanging/storing skirts, cleaning/storing serving equipment, etc.
Properly check out with Banquet Captain or Banquet Manager prior to clocking out.
Insure your function is ready at least 15 minutes prior to time established on BEO.
Set up and/or break down tables, chairs, audio visual equipment and platforms/staging, etc. according to banquet event order.
Perform other duties as requested by management.
Internal: Kitchen Staff: To request food, china, glass, silver and linen Management Staff: To alert of service challenges
Banquet Staff: lend aid whenever requested
External: Guests and Visitors: To provide services
Reports to: Banquet Captain, Banquet Manager, Dir. Of F&B
Job title also known as: Banquet Setup
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