OVERVIEW:
The Banquet Captain is responsible for supervising the banquet staff at all stages of a function from set-up to breakdown. In this role, you will prepare for events by checking all room sets prior to each event, meeting with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen; and informing staff of specific needs for buffets and receptions. You will also conduct pre-function meetings and review banquet event orders alongside the Banquet Manager. To ensure quality service, you will communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes. During and after the event, you will oversee the banquet staff and assist when and where needed. This position will receive gratuities in addition to the hourly wage.
ESSENTIAL FUNCTIONS:
Communicate service needs to chefs and stewards throughout functions.
Total charges for group functions and prepare and present checks to group contacts for payment.
Ensure banquet rooms, restaurants, and coffee breaks are ready for service.
Ensure proper centerpieces are displayed on every table.
Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
Check in with guests to ensure satisfaction.
Set tables according to type of event and service standards.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Maintain cleanliness of work areas throughout the day.
Develop and maintain positive working relationships.
Comply with quality assurance standards.
Follow company and department policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; wear nametag; maintain confidentiality of proprietary information; protect company assets; and complete safety training and certifications.
Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Stand, sit, or walk for an extended period of time.
Move, lift, carry, push, pull, and place objects weighing up to 25+ pounds without assistance.
Have access to reliable transportation and follow attendance policy
ADDITIONAL POSITION DUTIES:
Respond to any reasonable task assigned by Food and Beverage leadership.
Assist in other areas as needed.
Notify Loss Prevention/Security of any reports of theft.
All other duties as assigned.
OTHER:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled mandatory training sessions and meetings is required.
Upon employment, all employees are required to fully comply with policies and procedures for the safe and effective operation of the hotel’s facilities.
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of employees.
PI177819907
Employment Type: OTHER