Banquet captain

QUALIFICATIONS

• Food / Beverage Service Worker Permit, where applicable.
• Requires high school reasoning level.
• Requires 8th grade math level.
• Requires high school language level.
• Requires basic computer literacy.
• One year banquet attendant / server experience.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health / safety of self or others.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE : Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS : Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time;

give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT : Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions;

solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY : Follow the hotel's recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and / or using chemicals;

reports potential security risks and hazardous conditions to management.

FOOD / BEVERAGE PRESENTATION : Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served;

inspect food being served; meet service standards.

• STOCKING : Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests;
• re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly;

keep table condiments stocked during service functions.

SET-UP AND BUSSING : Set up tables according to function specifications; bus tables and service areas in timely fashion;

meet standards for cleaning tables, meeting rooms and other food service areas.

• MONEY HANDLING / CASH CONTROL : Follow hotel audit standards for cash handling procedures; keep accurate amounts in cash drawer / apron;
• report tips accurately; give proper change; accurately post charges; accurately calculate check totals; correct over-rings;

meet hotel standards for lost checks; advise management of shortages.

PERFORMANCE STANDARDS (continued)

SUPERVISION : Maintain staff that meet customer service standards; train staff to provide service that meet quality standards that affect guest satisfaction;

give both positive and negative feedback that is timely and objective; keep accurate documentation of performance.

Last updated : 2024-11-26