The Procaccianti Group (TPG) currently owns and/or operates 64 hotels in 24 states and employs approximately 8,000+ people from coast to coast with 120 professionals based at the corporate headquarters in Rhode Island.

TPG is seeking energetic, service-oriented individuals to participate in the strong growth that we are experiencing. With 50 years of real estate and hospitality management, our available positions are as diverse as our business ventures. TPG offers a wide variety of managerial and entry level positions with a competitive/attractive salary, 401k & benefits.

Attends daily Banquet Event Order (BEO) meeting and discusses plan of action for the next day with the banquet manager on duty.

Receives room function assignments from manager and discusses last minute changes.

Ensures that all functions are posted correctly on the event board in the lobby.

Greets guests upon arrival. Reviews all details of the BEO and the time of service for the event.

Responsible for all servers on the floor and supervises service received by the guests throughout each function assigned.

Assigns banquet servers & set up staff their duties and stations for each function assigned.

Places a sample setting on the banquet tables for all functions.

Directs the set-up procedures for each function assigned, as per the BEO.

Assists Banquet Manager or Assistant Manager with prefunction meetings, as requested.

Directs and oversees the service of assigned functions.

Learns the menu for each function served and is able to explain the major ingredients and preparation methods for each item to be served.

Maintains constant contact with the Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated; advises as to the last minute timing.

Checks-in servers, assigns stations and pre/post function side work duties.

Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive.

Ensures that all liquor is pulled for bars and that bartenders are ready at least 15 minutes prior to the start of a function

Responsible for properly setting up buffet tables and other food service tables used for catering functions.

Ensures that all scheduled functions take place on time and according to plan. All rooms and servers are ready 15 minutes before time on BEO.

Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms, aisle and storage areas are clean and equipment is cleaned and stored properly.

EDUCATION and/or EXPERIENCE: High school diploma or GED preferred. Must have at least two (2) years of related experience. Previous supervisory experience preferred.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stand and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include color vision, peripheral vision, and depth perception.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.