Hotel Banquet Captain - Long Island Hilton

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.

• Valid driver’s license, where applicable.

• 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.