…THE DALMAR will change your mind about what a hotel can be…of how a Hotel can transform the city that surrounds it…It will be a hotel unlike anything Fort Lauderdale has seen. A hotel that celebrates the city’s past, while shaping its future. In the process, it will establish itself as a vibrant cultural hub in the local scene – and an essential destination for the global creative class.
- SINCERE: builds emotional connections with guests through empathy and thoughtful service
- NON-SCRIPTED: treats guests like individuals, avoids corporate sentiments and brings their personality to each interaction
- ENGAGING: great storytellers with the ability to draw out lifestyle cues from guests and recommend local experiences that match their interests
- SENSE OF PRIDE: doesn’t perceive their role as forced servitude; they are driven by a personal connection/passion for what the hotel stands for and its reason for being
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
The Banquet Captain leads and trains the banquet staff. The Banquet Captain sets up, serves and breaks down banquets in safe and efficient compliance with proper food handling, policies and procedures, brand standards, and federal, state and local regulations. Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management. Reports any deviations from policies, procedures, brand standards and regulations to management.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- In conjunction with management, assign banquet stations and pre and post-function sidework duties.
- Check room set-up before function start time to ensure Banquet Event Order (BEO) directions are properly followed including table drapes, silverware setting, napkins and centerpieces. Ensure cleanliness of linen, silverware, glassware and public areas. Ensure banquet staff is ready to begin on time and according to plan.
- Maintain contact with kitchen staff to ensure effective communication between food production and food service.
- Greet guest contact prior to the event. Explain how to make contact if needed during the function.
- Lead servers and guide guest service throughout function. Ensure staff uses proper in-room clearing, aisle tray break-down and stations remain neat and clean.
- Ensure check and payment policies and procedures are followed. Total the check (double check for accuracy) and obtain signature from guest contact.
- Know the function menu and explain major ingredients and preparation methods for each item to be served. Perform duties of banquet server as needed.
- Ensure banquet function break down, clean up and return of equipment and supplies to proper areas. Ensure completion of assigned sidework and related cleaning duties.
- Conduct server training, either one-to-one or by group, as needed.
- On time and at work when scheduled, and in proper uniform.
- Attend department meetings as scheduled.
- Consistent professional and positive attitude and actions when communicating with guests and associates.
- Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.
- Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.
- Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
- Any other tasks / duties as requested by management.
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
- High school education or equivalent experience
- Two or more years of banquet experience
- Prior experience as a banquet captain preferred
- Experience with Marriott CI/TY system highly preferred.
- Alcohol awareness certification and familiarity with hospitality industry practices preferred
Skills and Abilities
- Ability to communicate fluently in local language.
- Ability to understand and provide friendly guest service.
- Abilty to understand and comply with proper food handling, serving techniques, and federal, state, and local serving guidelines.
- Ability to properly process checks and payments in compliance with policies and procedures.
- Ability to lead and train others.
- Aility to timely compile facts/figures, identify and investigate issues and resolve basic matters.
- Ability to follow an appropriate course of action based on policies and procedures.
- Ability to operate a computer, calculator, phone, and other office equipment.
- Attention to details with good organizational and efficient time management skills.
- Consistent professional attitude and behavior with effective listening and communication skills.
- Ability to work in a fast paced environment, sometimes under pressure, while remaining flexible and efficient.
- Ability to satisfy the legal requirements for employment within the jurisdiction.
Working Conditions & Physical Effort
Physical work is a primary part of job. Work is normally performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling and lifting up to 30 pounds frequently; 150 pounds up to two times per shift, with assistance. While performing job duties, the associate is required to speak, listen and write. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle.
- Walks and stands during entire shift.
- Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift.
- Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift.
- Frequent bending, stooping, reaching, pushing and lifting.
- Work indoors 80%; outdoors 20%.
- Work in a hot, damp environment.
- Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
- Frequent washing of hands.