The Daily Worker (DW) Banquet Attendant is responsible for assisting with the preparation, setup, service, and breakdown of banquet events, meetings, conferences, weddings, and other functions. The role ensures that all event areas are properly arranged, clean, and ready according to hotel standards, while providing professional and attentive service to guests.
Key Responsibilities
A. Banquet Setup and Preparation
Set up banquet halls, meeting rooms, and event areas according to the Banquet Event Order (BEO) and event requirements.
Arrange tables, chairs, stage setups, dance floors, and other event equipment as instructed.
Prepare tablecloths, napkins, cutlery, crockery, glassware, and other service equipment.
Ensure all banquet areas are clean, organized, and presentable before the event begins.
Check the availability and condition of banquet equipment and report any damaged or missing items to the Supervisor.
Assist with the preparation of buffet stations, coffee breaks, and other food and beverage service areas.
B. Food and Beverage Service
Welcome guests politely and provide attentive service during events.
Assist in serving food and beverages according to hotel service standards.
Replenish buffet items, beverages, and service equipment when required.
Clear used plates, glasses, cutlery, and other items promptly and discreetly.
Maintain cleanliness and hygiene in banquet halls and service stations throughout the event.
Respond to guest requests professionally and coordinate with the Banquet team to fulfill special requirements.
C. Event Breakdown and Cleaning
Clear tables and remove used service equipment after events.
Assist with dismantling tables, chairs, stages, and other banquet setups as instructed.
Return banquet equipment, furniture, and service items to their designated storage areas.
Ensure banquet halls, meeting rooms, and service areas are clean and ready for the next event.
Report lost and found items to the Supervisor in accordance with hotel procedures.
D. Hygiene, Safety, and Security
Follow hotel hygiene, food safety, occupational safety, and security procedures.
Handle crockery, glassware, cutlery, and banquet equipment carefully.
Follow proper lifting and handling procedures when moving tables, chairs, and other equipment.
Maintain personal grooming and uniform standards.
Report accidents, hazards, damaged equipment, and other operational concerns immediately.
Comply with hotel regulations, Standard Operating Procedures (SOPs), and brand standards.
E. Teamwork and Other Duties
Coordinate with Banquet Supervisors, Banquet Captains, service colleagues, and Kitchen team members.
Attend briefings and receive event instructions before each assignment.
Support the team in ensuring smooth and timely event operations.
Demonstrate a positive attitude, discipline, and willingness to learn.
Perform other reasonable duties assigned by the Banquet Supervisor or Food & Beverage Management.
Minimum education: Senior High School or equivalent.
Previous experience in banquet service, restaurant operations, or hotel Food & Beverage is an advantage.
Good communication and interpersonal skills.
Good personal grooming and a service-oriented attitude.
Physically fit and able to stand for extended periods and move banquet equipment safely.
Able to work effectively in a team and under pressure during busy events.
Willing to work flexible schedules, including evenings, weekends, and public holidays.
Honest, disciplined, responsible, and attentive to detail.
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
Job details are sourced from the employer's original posting.
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