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Banquets Captain

posted May 12, 2019

Couvant- Food & Beverage Operations
New Orleans, LA
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660126 l

About This Job

Couvant brings a fresh perspective to the traditional brasserie serving up simple, relevant renditions of iconic French dishes in the heart of New Orleans. Founded by the French, the city of New Orleans boasts some of the finest French restaurants in the world. Couvant distinguishes itself from its extraordinary peers with its elegantly uncomplicated approach.

Communicate service needs to chefs and stewards throughout banquet 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.

Responsibilities

  • Oversee the daily banquet operations.
  • Meet with customers to review banquet event orders, making any necessary changes to ensure proper service of events.
  • Visually inspect banquet space and equipment prior to functions for cleanliness, proper inventory and set up.
  • Supervise the set-up of function rooms to include placement of linen, silverware, china, and glassware according to banquet event order.
  • Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional.
  • Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect.
  • Support team to reach common goals. Comply with quality assurance expectations and standards.
  • Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Listen and respond appropriately to the concerns of other employees.
  • Perform other reasonable job duties as requested by Supervisors.

Requirements

  • Excellent reading, writing and oral proficiency in the English language.
  • Strong interpersonal skills.
  • High level of creativity.
  • Attention to detail.
  • Ability to handle multiple tasks and make decisions in a fast-paced client driven environment.
  • Ability to work long and irregular hours, weekends, Holidays and Evenings
  • Must be able to lift, push and/or pull 25 – 50 lbs.
  • Previous banquet experience in a supervisory role is required. 
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About This Employer

Couvant- Food & Beverage Operations

315 Magazine Street
New Orleans, LA 70130

(504) 882-1234

Restaurant

Managed by

Indulge in Classic New Orleans Fare at Couvant in the Eliza Jane Hotel

A minimal adaptation of a classic French bistro embodying indomitable culinary tradition matched with a fresh perspective of modern whimsy. Menu offerings will honor the city's classics while introducing a relevant, and deliciously uncomplicated voice to the New Orleans culinary chorus.