Banquet Houseperson, The Third Floor

Job Title: Banquet House Person

Department: Banquets / Food & Beverage

Reports To: Director of Food & Beverage 

FLSA Status: Non-Exempt

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary

The Banquet House Person is responsible for the complete physical setup, teardown, cleanliness, maintenance, and stewarding support for all banquet events, meeting rooms, and service spaces. This role ensures every event space strictly complies with Banquet Event Order (BEO) specifications, maintains pristine guest and back-of-house areas, and supports smooth operational execution across AM and PM shifts with high professional standards and communication.

Key Responsibilities

Shift Operations & Communication

• Maintain professional staff relations at all times—screaming, shouting, or sarcastic language is strictly prohibited. Report staff issues to the Banquet Manager.

• Ensure all assigned work areas are covered at all times, including during breaks.

• Review side work for accuracy and immediately rectify any noted deficiencies.

• Maintain an immaculate personal presentation, wearing a clean, pressed uniform that fits properly with no rips, frays, or stains.

Event Setups & Room Preparation

• Verify and execute setups for all meal functions (Breakfast, Lunch, Dinner, Receptions, and Breaks) according to BEO floor plans and specs. Complete all AM setups during the previous night's shift.

• Inspect meeting rooms after setup to verify immaculate cleanliness, proper appearance, and complete details:

  • Table & Prep Details: Ensure tile coasters are placed on tables; line up beverage stations evenly; set up coffee and beverage stations according to event style guidelines (Continental, California Breakfast, Buffet, or Served).

  • Stationery & Amenities: Place freshly sharpened pens/pencils on writing pads; ensure clean, unchipped, and uncracked candy dishes are filled.

  • Meeting Tools: Prepare flipcharts with a fresh ream of paper and four full-color, ready-to-use markers.

  • Glassware & Pitchers: Ensure water pitchers and glassware are spotless, shiny, and free of dents, cracks, chips, stains, or fingerprints.

• Test all A/V equipment, lights, and room controls to guarantee full working condition prior to event start times.

• Be available for the host’s arrival to assist with any last-minute room layout or supply adjustments.

AM & PM Shift Specific Duties

• AM Shift:

  • Unlock all meeting rooms; turn on lights, heat, or air conditioning; ensure meeting room signage is clearly visible.

  • 30 minutes prior to event start, open the Business Center, ensuring it is debris-free, stocked with paper and pens, and copier/fax machines are supplied.

  • Check in with the Chef to align on times for picking up food and AM/PM break items.

  • Assign staff to meal setups, refreshes, stewarding needs, and food transportation.

  • Fill all requisition orders for needed supplies.

  • Leave detailed operational notes for the PM Houseperson and Banquet Manager.

• PM Shift:

  • Check in with the Banquet Manager/AM Supervisor regarding pressing concerns and PM breaks.

  • Execute PM setups (dinners, receptions, meetings) and check linen inventory.

  • Assign dinner stewarding tasks (plate scraping duties, coffee brewing times).

  • Complete full night-close procedures: set entire breakfast/working lunch buffets for the next morning; route meeting room signs for the AM crew; lock all doors, turn off lights, and shut off HVAC units in unused rooms.

  • Securely lock up the Stewarding Area, Business Center, and Conference Center at the end of the night.

Room Refreshes & Maintenance

• Regularly monitor event rooms, public corridors, and hallways during each shift; immediately clear trash, debris, and empty plates.

• Perform room refreshes during event breaks: replace dirty linens; refresh water glasses and coffee cups; replenish coffee, sodas, ice, and hot water.

• Clean and maintain banquet equipment, white wooden chairs, umbrellas, coffee stations, and perform bimonthly deep cleaning of coffee satellites.

• Safely move all portable heaters using a hand truck only (never drag using attached wheels).

Stewarding, Kitchen & Back-of-House Management

• Execute Conference Center Kitchen duties: wipe countertops, sweep and mop floors, wash all dishes, and keep shelves organized. Ensure zero items are stored near the hot water heater to prevent fire hazards.

• Liquid & Waste Disposal: Pour all event sludge/liquid waste buckets directly into a sink—never dispose of waste into floor drains.

• Empty all linen containers; deliver dirty linen to central laundry bins. Place damaged linen requiring vendor credit into designated red bags.

• Maintain linen, A/V, and supply storage closets neatly: fold table skirts, hang/fold linen neatly, wrap A/V cords neatly, stack dry food properly, and break down all empty boxes.

• Maintain minimum stock levels in the Sodas/Waters Closet (e.g., full glass racks, 9 cases each of Coke/Diet Coke/Sprite/Calistoga, required juices, and clear/black garbage bags).

• Clear the Back of Vineyard Terrace completely after events: remove all linens, trash, and supplies; ensure no extra tables or chairs remain in the back room (only permitted on the outer patio).

• Replenish all refrigerated items (milks, half-and-half, lemons, juices) and leave a completed Banquet Requisition Sheet on the corkboard. Prep morning coffee prior to departure.

Qualifications & Requirements

• Experience: High school diploma or equivalent preferred. Previous experience in hotel banquet setup, house person operations, or stewarding is required.

• Physical Demands: Heavy physical labor required. Ability to regularly lift, push, pull, and carry items up to 50 lbs, maneuver hand trucks, stand and walk for extended shifts, and transport food and equipment across long distances.

• Attention to Detail: Meticulous eye for cleanliness, symmetry, BEO spec compliance, and proper table settings.

• Schedule Flexibility: Must be flexible to work early morning shifts, late night closes, weekends, and holidays based on banquet scheduling.

• Professional Standards: Ability to operate radios professionally, work harmoniously within a team under fast-paced conditions, and interact politely with guests and event hosts.