Banquet Captain: Full-Time

Description

SUMMARY

The Banquet Captain is the representative of management to the guest. It is this person’s responsibility to create an atmosphere of goodwill and to serve as the primary event contact the event’s host. The person in this role supervises and guides the staff, ensures the proper timing of service per the BEO or other instructions and is responsible for ensuring the staff is offering the highest standards of service in order to make the assigned private event a complete success.

ESSENTIAL FUNCTIONS

• Assist Banquet Manager in the performance of duties.
• Responsible for communication with guest and staff and all departments involved with the private event.
• Provide prompt efficient and gracious service to guests while working gracefully under pressure
• In the absence of the Banquet Manager, direct, control, and organize staff to maintain excellent service.
• Ensure that function rooms are set-up in accordance with guest’s expectation and sales diagrams.
• Supervise staff and inspect function room(s) at all times
• Assures proper sanitation and hygiene techniques are followed by all staff.
• Handles all documentation following the event including processing tickets for billing and preparing event re-cap to be e-mailed before leaving
• Follow Health and Safety practices at all times.
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives.
• Performs other duties as directed, developed or assigned.

Requirements

QUALIFICATIONS

Required

• Minimum of 5 years Captain Experience in a 4 or 5 star resort environment. (AAA, Mobil, Relais & Chateaux or other highly rated)
• Cash handling and point of sale experience. (Silverware preferably)
• Ability to use basic computer application of Microsoft Word & Excel
• Familiarity with audio-visual equipment.
• Vast knowledge of wine varietals & service
• Superior knowledge of food & cooking technique.
• Must Be a minimum of 21 years of age
• Ability to communicate in English with vendors, guests and staff, to their understanding

Desirable

• Ability to work cohesively with co-workers as part of a team.
• Ability to follow directions thoroughly.
• Ability to communicate in other languages.

SKILLS

Required

• Previous experience with banquet set-up, décor, elevation, flow.
• Ability to motivate other staff banquet team members.
• High school graduate or Ged- equivalent.
• Certification in alcohol awareness program TIPS.
• Valid San Diego County Food Handlers Card.

Desirable

• 1. Ability to anticipate and understand guests’ needs.
• 2. Ability to move quickly and safely through workspace.
• 3. Ability to focus attention on service details.

TRAVEL REQUIREMENTS

1. None

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing.
• Frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Frequent need to stand for long periods of time.
• Lifting/carrying up to 25 lbs. frequently and 40 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.