Banquet Houseman in Oxford, Mississippi at Tumi Hospitality Georgia

Position Description:

The Banquet Houseman is responsible for the setup, breakdown, and maintenance of banquet and meeting spaces for events, conferences, weddings, and special functions. This role ensures event rooms are prepared according to specifications and maintained throughout events to provide an exceptional guest experience.

Key Responsibilities

• Set up banquet rooms, meeting spaces, and event venues according to event orders and floor plans.
• Arrange and move tables, chairs, staging, dance floors, podiums, audiovisual equipment, and other event furnishings.
• Assist with room resets and breakdown following events.
• Maintain cleanliness and organization of banquet areas, storage rooms, and service stations.
• Monitor event spaces throughout functions and respond to setup changes or guest needs.
• Assist Banquet Servers and Supervisors with operational support during events.
• Transport equipment, supplies, linens, and materials between storage and event locations.
• Ensure all banquet equipment is properly maintained, stored, and handled safely.
• Report maintenance issues, equipment damage, and safety concerns to management.
• Follow company safety standards and proper lifting procedures.
• Support multiple events simultaneously while maintaining quality and efficiency.

Equal Employment Opportunity Statement

We are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.

• Previous banquet, hospitality, event setup, or housekeeping experience preferred.
• Ability to work independently and as part of a team.
• Strong organizational and time-management skills.
• Ability to follow event diagrams, setup instructions, and schedules.
• Good communication and interpersonal skills.
• Flexible availability, including evenings, weekends, holidays, and special events.

Schedule

Flexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.