Property Description:

Barnsley Resort is a luxury destination located in the beautiful foothills of the Blue Ridge Mountains in Georgia, offering a unique and enchanting work environment for those seeking a fulfilling career in hospitality. As a job applicant, joining the team at Barnsley Resort means being part of a renowned property known for its stunning scenery, unparalleled amenities, and exceptional service. The resort offers a range of employment opportunities, from guest services to culinary, spa, and outdoor recreation, providing a diverse and rewarding career path. Barnsley Resort is committed to creating a welcoming and inclusive work culture that values teamwork, creativity, and outstanding guest experiences. Employees can expect to work in a serene and idyllic setting, where they can showcase their skills, grow their career, and be part of a team that delivers extraordinary experiences to guests. Joining the team at Barnsley Resort presents a unique opportunity to be part of a world-class resort that offers an unparalleled experience for both guests and team members alike.

Overview:

Are you ready to take your career to the next level and lead a team of dedicated Banquet Housepersons? Join our team as a Banquet Houseperson/Set-Up Supervisor and bring your energy, enthusiasm, and leadership skills to create extraordinary events and unforgettable experiences for our guests!

Summary:

Lead and supervise a team of Banquet Housepersons, ensuring efficient and seamless set-up and breakdown of event spaces

Coordinate with banquet coordinators and other departments to execute event requirements with precision and attention to detail

Oversee the proper arrangement of furniture, tables, and equipment, ensuring compliance with event specifications

Train and mentor team members, providing guidance and support to enhance their skills and performance

Maintain cleanliness and organization of banquet areas, ensuring a welcoming and professional atmosphere

Collaborate with the banquet team to exceed guest expectations and deliver exceptional service

Anticipate guest needs and respond promptly and professionally to provide assistance

Uphold safety and sanitation standards, ensuring a safe and hygienic environment for guests and staff

If you are passionate about creating memorable events, leading a team, and providing exceptional service, this is the opportunity for you! Apply now to join our team as a Banquet Houseperson/Set-Up Supervisor. Let your energy and enthusiasm shine as you take on this challenging and rewarding role in a dynamic and exciting hospitality environment!

Responsibilities:

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 hotel 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 hotel 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 hotel’s recommended safety, security and emergency

procedures; follows hotel 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.

• SUPERVISION: Maintain staff that meet customer service standards; train staff to provide service

that meet quality standards that affect guest satisfaction; give both positive and negative feedback that

is timely and objective; keep accurate documentation of performance.

ESSENTIAL FUNCTIONS

• Constantly. Complete all banquet room set-up and breakdown.

• Constantly. Ensure completeness and set up of banquet room per contract.

• Constantly. Keep work areas clean and organized.

• Constantly. Report all unsafe conditions immediately.

• 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.

• Constantly. Display knowledge of physical capabilities of banquet space

• Constantly. Complete necessary paperwork as assigned.

• Frequently. Assist Banquet Manager and Assistant Banquet Manager in activities relating to banquet

department.

• Frequently. Assist in the training and counseling of servers and attendants.

• Frequently. Display knowledge of opening and closing procedures.

• Frequently. Maintain equipment related to banquets.

• Frequently. Maintain inventory of banquet supplies.

• Occasionally. Assist in acquisition of special equipment needed for banquet functions.

• Occasionally. Attend required meetings.

• Occasionally. Creatively solve unusual customer requests.

• Occasionally. Directly obtain and receive goods for banquet functions

• 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, 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, 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.

• FULL FIELD VISION: Constantly. View department and other areas of hotel.

• SMELL: Constantly. Detect potential hazards and odors.

• OTHER: Occasionally. Sense of touch needed in handling hot pans.

MENTAL REQUIREMENTS

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently. Professionally deal

with difficult situations/people.

• DEADLINES/SHIFT WORK/OVERTIME: Frequently. Early mornings and nights, split shifts,

weekends, holidays, work up to 10 hours per day.

• FLEXIBILITY: Frequently. Work a variety of hours, varied tasks under varied conditions.

• PACE: Constantly. Must change pace as business demands.

• HIGHLY REPETITIVE WORK: Constantly. Meet the demands of banquet business.

• ATTENTION TO DETAIL: Constantly. Must pay constant attention to the clearing and setting of

tables.

• OTHER PSYCHOLOGICAL DEMANDS: Rarely.

• 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,

NOISE): Constantly. Exposure to noise. Exposure to cleaning agents.

• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Rarely.

Qualifications:

High school diploma or equivalent

Previous experience as a Banquet Houseperson or in a similar role

Strong leadership and supervisory skills

Excellent organizational and time management abilities

Attention to detail and the ability to work efficiently in a fast-paced environment

Excellent communication and interpersonal skills

Strong physical stamina, as the position involves lifting and carrying heavy items

Flexibility to work evenings, weekends, and holidays as required

Benefits:

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

Multiple Tiers of Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off (vacation, sick, bereavement, and Holidays). 

401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hospitality is a drug free workplace.  Pre-employment drug test and background check required.  We participate in E-Verify.