Dimension Development Company has successfully been developing, acquiring and managing full-service, all-suite, and focus service hotels. Together with our owning partners we have produced winning combinations in markets throughout the country. Dimension's current management portfolio includes hotels in the Hilton, Holiday, Marriott and Starwood brand families. These hotels include Courtyard by Marriott, Embassy Suites, Fairfield Inn, Sheraton Four Points, Hampton Inns, Hilton, Holiday Inns, Holiday Inns & Suites, Homewood Suites by Hilton, Residence Inn by Marriott and TownePlace Suites by Marriott. The company operates 42 hotels in 11 states, and is actively working to acquire additional management contracts and acquire and/or develop additional hotel properties.

Dimension is a growth-oriented, hospitality management company maintaining long-term management contracts. Because Dimension's philosophy is geared towards long-tem management of assets, we take a significant interest in all aspects of property performance, product quality and service excellence. Many other hospitality management groups, who do not have long-term affiliation with a particular hotel as their goal, do not share. This philosophy translates into higher levels of guest satisfaction and product quality.

Lead the set-up and break-down, and/or service and clean up, of banquet functions during assigned shift. 

Some specific job duties and responsibilities include, but are not limited to:

• Set up, serve and/or break down of banquet functions. Assign work and monitor the performance of scheduled banquet staff.  Provide training and corrective instructions.  Alert management of potentially serious issues.
• Work closely with Kitchen Staff to communicate speed of service, client numbers, and special requests. 
• Greet guests upon arrival.  Respond to guest requests and/or complaints in a prompt and professional manner.  May review guest check with client after function and obtain signature.
• Participate in pre-function meeting and review all information pertinent to service and set up of group.
• Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.
• Follow procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) check storage areas for proper supplies, organization, and cleanliness, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. 
• May handle incoming/outgoing boxes and exhibit materials.  
• Perform other duties as assigned

• One year experience in Banquet service or set-up plus one year experience in a supervisory role or other equivalent combination.
• Basic ability to read, write and communicate with the English language, additional language skills also preferred.
•  Basic math skills, including ability to calculate percentages, set-up of function space/equipment and calculation of guest checks.
• Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, bus tubs)
• Moving about the function areas
• Bending, stooping, kneeling
• Communication skills are utilized a significant amount of time when interacting with guests and leading others.
• Reading and writing abilities are utilized often with banquet event orders, guest checks, and giving and receiving instructions.  
• Must have or be able to obtain a valid permit to serve alcohol, in accordance with State and Local guidelines.  
• Must have or be able to obtain a valid certificate of Safe Food Handling for F&B Managers
• May be required to work nights, weekends, and/or holidays.