Menu

Convention Services

in Knox County, ME

Job Description

                SAMOSET RESORT

                                      JOB DESCRIPTION

 

JOB TITLE: CONVENTION SERVICES

 

Exempt (Y/N): No                                                                  JOB CODE:

DEPARTMENT:  Food & Beverage                                      ASSOCIATE NAME:

SUPERVISOR:  Convention Services Supervisor

PREPARED BY: Jackie Rhoades                                          DATE: 02/01/2014

APPROVED BY:                                                                               DATE: 

________________________________________________________________________SUMMARY:  Responsible for physical set-up, cleanliness and maintenance of all convention service equipment and function rooms, as well as their related areas. In so doing, is expected to direct all efforts toward guest satisfaction, the achievement/maintenance of division standards.  All associates are expected to promote and uphold the Samoset Standards of Excellence; Smile, Assume responsibility, Maintain a well groomed, professional appearance, Own every guest inquiry, Speak in a professional manner, Exceed guests’ expectations and Take pride in your work and in the resort.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

 

Adhering to all division and local standard policies and procedures.

 

Performing all guest contact activities in a cordial, efficient and professional manner at all times, maintaining a commitment to guest satisfaction.

 

Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help to achieve our common goals of maximizing guest satisfaction and profit margins.

 

Maintaining a positive attitude toward the hotel and the job being performed.

 

Reporting to work on time (as scheduled) and in proper uniform/attire.

 

SPECIFIC RESPONSIBILITIES:

 

Punch in properly and report to Convention Services Supervisor for work assignment.

 

Be able to read a banquet event order and set up rooms according to the BEO’s.

 

Be thoroughly familiar with the location of all function rooms and related areas and the various types of workable setups, including:

  • School-Room Style
  • Theater Style
  • Conference Style
  • U-Shape
  • Hollow Square
  • Hollow Rectangle
  • Banquet Style
  • T-Shape
  • E-Shape

 

Correctly and efficiently set-up and break-down all banquet functions, including:

  • Meetings
  • Breakfast, Luncheons and Dinners
  • Receptions
  • Banquets
  • Dances
  • Exhibits

 

Be totally familiar with (and practice) the safe handling care and storage of all banquet equipment.

 

Assist guest whenever possible, referring all requests which are beyond the scope of your responsibility immediately to your supervisor or the catering service manager on duty.

 

Keep the total function room area and storage areas clean, vacuumed and neat at all times.

 

Perform periodic total cleaning of the area, as assigned by the Convention Services Supervisor or catering service manager.

 

All equipment not in use should be neatly returned to its proper storage area in clean condition.

 

Report all damage to catering equipment, furnishings or the rooms promptly to the Catering Service Manager and or Convention Services Supervisor to allow for repairs to be made before damage worsens and/or accidents result.

 

All equipment is to be in proper working order before being placed in a function room for a guest use.

 

Service/freshen all meeting rooms during breaks. Check temperature and see if all lights are working and adjusted properly.

 

Check with Supervisor before punching out.

 

Eliminate safety hazards and report all injuries and accidents to the Catering Manager or Manager on Duty immediately.

 

Carefully follow all energy conservation and accident/loss prevention guidelines.

 

Perform any additional department related duties as assigned by Convention Services Supervisor or Catering Service Manager.

 

QUALIFICATION REQUIREMENTS:

 

            EDUCATION and/or EXPERIENCE:

 High school diploma or general education degree (GED); or one year related experience and/or training; or equivalent combination of education and experience.                                             

 

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions. Ability to speak effectively before groups of customers or associates of organization.

 

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

 

REASONING ABILITY:

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

OTHER SKILLS AND ABILITIES:

Valid driver’s license may be required.

 

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the associate is regularly required to stand; walk; use hands for tools or controls; reach with hands and arms; and talk or hear.  The associate frequently is required to stoop, kneel or crouch.  The associate is occasionally required to climb or balance.

 

The associate must lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus.

 

 

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

The noise level in the work environment is usually moderate to loud depending on equipment use.

           

The hotel functions seven (7) days a week and twenty four (24) hours per day. All associates, both management and hourly, must realize that fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business demands.

 

 

EXPECTATIONS TOWARDS OUR GUESTS AND FELLOW ASSOCIATES:

Smile and greet every guest. Speak to each guest in a warm, friendly, courteous manner. Display genuine and enthusiastic interest in the guest; pay complete attention. Anticipate guest needs to be flexible in responding to them. Be knowledgeable about your job. LEARN to take ownership of guest issues and resolve them. The resort is comprised of many different departments and work groups. Team work is essential to provide the highest quality of Guest services.

 

 

 

 

 

 

 

Copy Link

Job Posting: 596811

Posted On: Aug 24, 2021

Updated On: Oct 12, 2021