Banquet Captain 7i

The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of

all assigned banquet functions.

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

• Maintain regular attendance in compliance with Vinayaka 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 Vinayaka 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.

In accordance with Illinois law, the compensation and benefits for this position are as follows:

Pay Range:
$10.00 – $10.00 per hour + Service Gratuities.

Compensation within this range will be determined based on relevant experience, skills, and other job-related factors consistent with applicable law. 

Benefits

Eligible employees may receive access to the following benefits, subject to plan terms and eligibility requirements:

• Paid time off, including: 
  • Paid holidays
  • Paid sick leave and/or paid  leave
  • Vacation time
• Medical, dental, and vision insurance
• Life and disability insurance
• Employee Assistance Program (EAP)
• Employee discounts (e.g., hotel stays,  food & beverage, and partner programs)

Paid Leave

This position is eligible for paid leave benefits in accordance with applicable state and local laws.

The Company provides paid leave benefits that meet or exceed legal requirements. Details regarding accrual, use, and eligibility will be provided upon hire.

Scheduling Expectations

Work schedules for this position are based on business needs and may vary, including:

• Evenings, weekends, and holidays
• Shifts based on occupancy levels,      events, and seasonal demand

Schedules are communicated in advance in accordance with Company policy.

We are an Equal Opportunity Employer and are committed to creating an inclusive environment for all employees.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws

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.