Banquet Captain

Description

Job Summary

The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions.

Education & Experience

•  Bilingual candidate highly preferred (Spanish), but not required.
•  At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
•  College course work in related field helpful.
•  Previous supervisory responsibility preferred.
•  Alcohol Awareness Certification (must comply with State regulations)
•  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 be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
•  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 coworkers and guests.
•  Must be able to work with and understand financial information and data, and basic arithmetic functions.

Requirements

Job Duties & Functions

•  Approach all encounters with guests and employees in a friendly, service oriented manner.
•  Maintain regular attendance in compliance with Avion Hospitality 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 (per brand standards).
•  Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
•  Comply with certification requirements as applicable to position to include Alcohol Awareness, Food Handlers, Safety, etc.
•  Maintain friendly and warm demeanor at all times.
•  Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
•  Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
•  Act as the liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
•  Respond to guests’ problems, complaints and accidents. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or Food and Beverage Manager.
•  Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports.
•  Assist in service of functions as required.
•  Assist in banquet set-up as required.
•  Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
•  Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
•  Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
•  Follow all state liquor laws.
•  Be familiar with banquet menus and prices.
•  Know hotel services and facilities.
•  Enforce all hotel policies and safety rules.
•  Be familiar with fire exit and fire extinguisher locations, and know how to operate.
•  Supervise Banquet staff as directed by Banquet Manager/Banquet Supervisor/F&B Manager.
•  Be familiar with and enforce all Standard Operating Procedures for the Banquet department.
•  Hold pre-function meetings, and check staffing and menus prior to events.
•  Make sure all required equipment is available for event.
•  Give job tasks to servers and assign stations.
•  Supervise service of station or room.
•  Prepare banquet checks and obtain signatures from guest contact.
•  Monitor ongoing functions throughout assigned shift.
•  Assist servers throughout function.
•  Supervise clean-up.
•  Verify servers’ paperwork when event is complete.
•  Assist the Banquet Manager/Supervisor/F&B Manager with the hiring and training of Banquet staff.
•  Assist audio/visual company, as necessary.
•  Correct hazards and notify management.
•  Perform other tasks/jobs as assigned by Food and Beverage Manager.
•  Attend meetings as required by management.
•  Cross train as necessary for assistance as supervisor.
•  Submit order of all supplies (candles, note pads, pens, uniforms) to Food and Beverage Manager for approval and maintain inventory levels.
•  Handle items for “Lost and Found” according to the standards.
•  Other duties as required.