Position Summary: The banquet captain is responsible for supervising all aspects of any function assigned. Oversee and coordinate the set-up, service and breakdown of assigned functions, maintaining high standard of service.

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Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Attend Banquet Event Order meetings to review plans of action for banquet events.
2. Receive room function assignment and review BEO for any last minute changes.
3. Ensure all functions are posted correctly on the event board.
4. Greet guest upon arrival.
5. Supervise service staff on the floor.
6. Assign servers and set-up staff their duties and stations for each function.
7. Direct and oversee the service of assigned functions.
8. Know the menu for each function and be able to explain the ingredients and preparation method.
9. Communicate with Executive Chef to ensure accurate count of guests seated.
10. Check staff’s assigned pre and post side work duties.
11. Inspect table place setting, including linen, china, glass, silverware and condiments for correct placement by staff and for cleanliness.
12. Ensure liquor is pulled for the bars and bartenders are ready at least 15 minutes prior to the start of the event.
13. Ensure proper set up of buffet tables and other stations used for the event.
14. Ensure all scheduled functions take place on time. All rooms and server are ready 15 minutes before stated BEO time.
15. Has complete knowledge of computer system including creating checks.
16. Assist staff as needed.
17. Know and comply with state food handling and liquor laws.
18. Engage guests in a cordial, efficient and professional manner and resolve any guest complaints.
19. Present guest with final check and have them sign it.
20. Ensure all untouched food is returned to the kitchen.
21. Perform all set up and side work.
22. Adhere to hotel grooming and uniform standards.
23. Perform any additional tasks requested by management.

EOE

M/F/Vet/Disability

DFWP

Kolter Hospitality Participates in E-Verify

Education: High school education/GED.

Experience: previous experience in a hotel or related field preferred.

Hours required: Scheduled days and time vary based on hotel needs. Must be able to work weekends.

Skills and Abilities: Must be able to pass TIPS certification/alcohol awareness training and food handler training.

Knowledge or and ability to operate a computer.

Ability to stand/walk for long periods of time

Ability to regularly lift and/or move up to 35 pounds.

Ability to provide friendly guest service with a smile.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.