Banquet Captain

Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.

ESSENTIAL JOB FUNCTIONS 

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.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Check server and houseperson BEOs to ensure that all information is accurate.  
• Check room set-up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.   
• Make contact with group representatives. Explain how to make contact if needed throughout the function.
• Communicate all BEO changes to catering office and affected departments.  
• Coordinate with banquet staff set-ups, changes and time schedules for all functions.   
• Verify staffing levels for the next day's functions.   Adjust schedules accordingly through the addition or cancellation of servers/bartender/housepersons.   
• Operate as a banquet server when needed; setting-up, greeting and serving the guest and breaking-down the function.
• Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean. 
• Get banquet checks signed by clients and recap all banquet checks at end of day and turn in to Night Audit. 
• Coach and counsel associates as needed to enhance performance.   When necessary, administer corrective/disciplinary actions. Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to supervisor.
• Reports accidents, injuries, near-misses, property damage or loss to supervisor.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by supervisor.
• Assists other Banquet Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES

• Two years of hotel banquet food/beverage service
• Hold a current Food Handler Card
• Able to process paperwork
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings and service ware. Knowledge of various types of equipment and set up styles used in the meeting rooms.  For example:  different table types (round, schoolroom, etc.).
• Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests.

PHYSICAL DEMANDS

• Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.   
• Lifting Thirty (30) pounds maximum.
• Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.