Banquet Houseperson Job Description

Updated on: July 25, 2016

Banquet housepersons are hired by hotels that have large banquets halls to manage. These people make sure that details of all events held at the banquet hall are handled with precision and professionalism. This includes making sure that the venue is set up according to the instructions of the client, catering is arranged for and that tables and chairs and decor is properly set.

Working as a banquet houseperson requires one to possess a degree in food service but many employers do not mind hiring high school graduates at this position, especially if the candidate has a “spark” that is necessary in this work. Other requirements to work as a banquet houseperson is the ability to communicate effectively, both verbal and written, physical dexterity and the ability to coordinate different aspects of a banquet room.

Typically, a banquet houseperson has to work on different levels which is why it is essential for them to be able to get along with people from different backgrounds and temperaments. There is very little that a banquet houseperson does not have to do in a banquet setting which is why he or she must be a jack of all trades.
Here is a list of duties that a banquet houseperson performs on a typical day at work:

 

Banquet Houseperson Job Description

• Confer with guests / clients to determine their specific requirements for setting up banquet rooms
• Ascertain that all details are recorded so that an estimate for services and supplies can be produced
• Coordinate efforts of decorators, caterers and serving staff to help set up banquet rooms and halls
• Assist in transporting heavy materials such as staging, tables and chairs to the banquet hall and provide instructions on how to place them
• Check and appropriately adjust room temperature and lights and ensure that electric hook-ups are in working order
• Receive materials and supplies from vendors and supplies and ensure that they are properly secured
• Provide audio-visual services such as setting up equipment and instructing guests on appropriate use
• Ascertain that food services are properly managed by testing dishes to ensure that they conform to taste and quality standards
• Set supplies such as pens, pads and information packs on each table, in accordance to instructions provided by the client
• Ascertain that cleanliness and maintenance of the banquet areas during and after each event
• Greet guests as they arrive at the event and assist them in finding appropriate seats
• Replenish beverages and food items as necessary and respond to any special requests from guests