Banquet Attendant/Steward

Your career can take flight at the TWA Hotel, which opened in May 2019 at New York’s John F. Kennedy International Airport. The TWA Hotel is seeking a dynamic and enthusiastic Banquet Attendant/Steward for our first-class, 512-room destination hotel that has the historic Eero Saarinen designed 1962 TWA Flight Center. Bringing the magic of the Jet Age to JFK Airport, the hotel features ultra-quiet guest rooms with runway views as well as 50,000 square feet of Meeting & Event space that can host up to 1,400 people. The Food and Beverage offerings are, the Paris Café by Jean-George, the Sunken Lounge, “Connie” Cocktail lounge, and the Food Hall with grab-and-go dining. The hotel also offers high-end retail outlets, a TWA museum, a rooftop infinity pool and a 10,000-square-foot observation deck will contribute to a one-of-a-kind guest experience.

 

Overview

 

The Banquet Attendant/Steward will report to TWA Director of Banquets and will be responsible for set up, breakdown, cleaning of banquet supplies, and upkeep during the event of Banquet functions in the meeting space. Additionally, this role would be responsible of general upkeep of the space and stewarding duties in the kithcen. An ideal candidate for this role has great communication skills with a positive demeanor and the ability to multi-task and work well with others.

 

Primary Responsibilities:

• Set up and break down event space, ensuring set up according to Banquet Event Order, guest needs are attended to, and public spaces are tidied throughout the event.

• Do your part to help the event shine by vacuuming floors, cleaning walls, windows and mirrors in event space and surrounding public areas.

• Ensure supplies are available according to the Banquet Event Order and equipment is set up and functioning properly.

• Periodically tidy the space, clearing away dishes, straightening furnishings, and refreshing soiled linen throughout the event.

• Keep track of event supplies, equipment and carefully store furnishings when not in use, promptly reporting repair and maintenance needs.

• Pitch in to help with banquet service and attend to guest needs and special requests with prompt “can-do” courtesy.

• Complete final breakdown of function, by cleaning the room, and cleaning and returning equipment to its proper location.

• Complete closing duties, including storing all reusable goods, locking doors, breaking down goods, etc.

• Set up, stock, and maintain work areas. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

• Transport dirty linen to correct area to be cleaned, separate napkins from tablecloths, and restock linen shelves with clean linens.

• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.

• Assist other departments when needed to ensure optimum service to guests.

• On a continuous basis, keep service corridors, pre-function space and storage areas clean, organized and unobstructed.

• Upon customer request, locate and deliver material to designated location.

• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.

• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.

• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.

• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

• Wash and disinfect kitchen and storeroom areas including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location

• Ensure clean wares are stored in appropriate areas.

• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.

• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.

• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.

• Rack dirty items (silverware, plateware, etc).

• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.

• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.

• Allow cleaned items to air dry.

• Spray all racked items with hot water to loosen and remove food residue.

• Sort and soak silverware.

• Breakdown dirty bus tubs.

• Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.

• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).

• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.

• Organize supply rack, including pots, pans, serving spoons, utensils, etc.

• Dispose of glass in the proper containers.

• Break down cardboard boxes and place them and other recyclables in the recycle bin.

• Keep sanitation closets locked and shut.

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

• Inform F&B service staff of 86’ed items and number of available menu specials throughout the meal period.

• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

• Transport food items to and from the kitchen

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

• Stand, sit, or walk for an extended period of time or for an entire work shift.

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

• Additional duties as assigned by Captain (Manager)

 

Qualifications:

• High School Diploma/G.E.D. equivalent

• Previous customer service/hospitality experience preferred.

• Organizational skills and attention to detail

• Excellent communication skills both written and oral.

• Must be able to push and pull carts and equipment weighing up to 250 pounds on a regular and continuing basis.

• Must be able to bend, squat and lift up to 75 pounds on a regular and continuing basis.

• Must be able to stand and exert well-paced mobility for up to four hours in length.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Requires manual dexterity to use and operate all necessary equipment.

• Ability to multi-task and work in a fast-paced environment

• An aptitude for self-motivation

• A can-do attitude and a hands-on approach

• A flexible schedule that allows you to be available days, nights, holidays and weekends based on the demands of the hotel

 

The Company and its corporate affiliates are Equal Opportunity employers. The Company and its affiliates do not discriminate on the basis of race, color, sex (including pregnancy and gender identity), religion, national origin, sexual orientation, transgender status, age, family or marital status, genetic information, military or veteran status, disability, or any other legally protected status, activity, or characteristic

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