JOB SUMMARY: The Banquet Captain assists the Banquet Manager in overseeing certain aspects of a banquet or event, including set-up, food presentation, service and breaking down while focusing on detail, quality and customer service. The Banquet Captain is responsible for maintaining venues, banquet resources and pars. The Banquet Captain is also responsible for supervising banquet staff including on-site training and enforcing proper standards and procedures.
Essential Duties and Responsibilities
Achievement of maximum profitability and over-all success by controlling costs and quality of service.
Control of banquet china, cutlery, glassware, linen and equipment.
Execute annual/quarterly inventory projects to ensure proper distribution and maintaining of pars.
Maintain records for equipment inventories, monthly breakage reports, alcohol inventories, etc.
Maintain and handle storage, and security of all catering service equipment, including all catering vehicles and golf carts.
Follow company and department safety and security policies and procedures to ensure a clean, safe and secure environment.
Completion and supervision of banquet bar standard operating procedures.
Maintain the Hotel Bar control policies, in accordance with State laws.
Follow up each function by completing a Closing Report and submit to the Banquet Manager and Sales Department.
Ensure proper input of alcohol consumptions after events.
Develop and maintain the department’s image and ensure its site visit ready at all times.
Supervise the general housekeeping of the Function Halls, public washrooms, kitchen, storage areas, entrance areas, etc.
Inspect table place settings, including table linen, china, glass, silverware, and condiments for correct placement and ensure that each element is clean, undamaged and attractive.
Ensure proper setting of buffet and food service tables.
Consistently check Banquet food and beverage quality, Banquet service and plate presentation.
Inspect meeting rooms prior to guest arrival ensuring that client specifications have been met.
Liaise on an on-going basis with the Sales Department and Banquet Manager to ensure all client needs and requirements will be met.
Ensure all functions are set and staff is prepared and organized before required start time on the BEO (Banquet Event Order).
Work with the Chef to ensure all arrangements and details are delivered.
Greet guests upon arrival to events.
Provide quick service for last minute changes.
Handle guest issues and requests in a timely and effective manner.
Ensure that hourly employees are training on company and department policies, standards, job roles, responsibilities and technical and service aspects of the job.
Serve as a departmental role model or mentor by working alongside staff to manage morale, appearance and ensure continuous on-site training.
Attend and participate in weekly BEO and Banquet meetings.
Collaborate with management to develop and carry out ideas and procedures and set goals to continuously improve department performance around guest and employee satisfaction.
Due to the nature of this position, confidentiality is required at all times.
Other duties and responsibilities may be assigned at the discretion of the Banquet Manager.
· Banquet Captain has the authority to coach, counsel or discipline subordinate employees or recommend such actions.
· Job Titles That Report to the Banquet Captain: Banquet Supervisor, Banquet Server/Bartender
Education and/or Experience:
A degree in hospitality or business management is an asset but not required. Previous experience in and knowledge of food and beverage operations is required.
The ability to work well with a large group of people in a team environment is required. Must be able to work well in stressful, high-pressure situations, including the ability to handle guest complaints and disputes and resolve them to satisfactory results. Must be able to maintain composure and objectivity under pressure. Must have ability to work a flexible schedule including nights, days, weekends and holidays.
Excellent communication and guest relation skills in English. This includes: proper email etiquette, relaying of information in a timely manner, positive and productive interdepartmental relations and the handling of confidential and sensitive information. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs or more. The employee must have normal vision (corrected), hearing and verbal communication.
Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Event often involve loud music.
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