Banquet Captain/Restaurant Supervisor for Historical Downtown Boutique

The Horton Grand Hotel is a boutique hotel located in the heart of San Diego's Gaslamp Quarter and is steps away from the Convention Center, restaurants, shopping, and entertainment. When it comes to the workplace, we offer the perfect balance of establishment and progressive, employee-focused initiatives all wrapped in one elegant package.

Job Summary

The Banquet Captain/Restaurant Supervisor is responsible for ensuring the efficient operation of the restaurant and banquets with a focus on cost control and exceptional guest service. This position oversees all aspects of a banquet or event including set-up serving and cleanup. They oversee training, coaching, disciplining, and reviewing staff.

Qualifications

· High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.

· Supervisory experience required.

· Must be proficient in Windows operating systems.

· Must be able to convey information and ideas clearly.

· Must be able to evaluate and select among alternative courses of action quickly and accurately.

· Must work well in stressful high-pressure situations.

· Must maintain composure and objectivity under pressure.

· Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.

· Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.

· Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.

· Must be able to work with and understand financial information and data and basic arithmetic functions.

Responsibilities

· Approach all encounters with guests and employees in a friendly service oriented manner.

· Maintain regular attendance in compliance with Horton Grand Hotel standards as required by scheduling which will vary according to the needs of the hotel.

· Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.

· Comply with certification requirements as applicable for position to include Food Handlers Alcohol Awareness CPR & First Aid.

· Finish tasks and complete in a timely matter.

· Manage and ensure proper safety of operation of restaurant.

· Maintain inventory for banquets.

· Maintain Great communication skills with Team.

· Assist as necessary in the setup service and breakdown of banquet functions.

· Coordinate all banquet related food and beverage requirements with the appropriate department(s).

· Keep the kitchen informed of accurate counts for plating.

· Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.

· Review menu/service with sales Manager and Chef.

· Maintain up to date details on banquet functions and communicate to supervisors.

· Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.

· Respond to guests' requests as needed.

· Prepare banquet checks obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.

· Requisition liquor etc. for banquet bars.

· Responsible for safety sanitation and cleanliness of service areas.

· Responsible for loss prevention programs among service employees.

· Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.

· Participate in required M.O.D. coverage as scheduled.

· Conduct menu classes as necessary to develop staff.

· Attend weekly BEO meeting.

· Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.

· Control and audit alcoholic and non-alcoholic beverages.

· Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.

· Responsible for control and maintenance of all service equipment. Write service requests as necessary.

· Cross train as necessary as a manager/supervisor in other F&B Outlets

· Assist audio/visual company as necessary.

· Be familiar with the operation of the P.O.S. system.

· Correct hazards and notify the General Manager or F&B Manager

· Handle items for Lost and Found according to the standards.

· Other duties as requested by F&B Manager or General Manager.