What are the responsibilities and job description for the Banquet Captain position at Hotel Millwright?
Summary
Provides prompt and courteous food and beverage service to restaurant and banquet guests while maximizing sales and guest satisfaction. Responsible for the overall success of a FOH service.
Duties/Tasks
- Describes all menu items; methods of preparation and prices as needed. Works within policy to accommodate guest's special food requests.
- Documents legibly the guest's order information on guest checks.
- Upsells established menu items or specials to maximize food and beverage revenues.
- Serves menu items to guests in a prompt and courteous manner and according to established service standards.
- Works well with kitchen staff.
- Performs pre- and post-shift side work; stocks service station, makes coffee, etc.
- Ensure opening and closing FOH duties are completed efficiently.
- Completes accurately the customer transactions as outlined in cash and charge procedures.
- May assist Greeter/Cashier/Bartender with greeting and seating guests; may assist bus person with clearing table and filling glasses.
- Ensure all service staff meets with uniform policy.
- Work with General Manger and lodging staff on “house guest” reservations and special requests.
- Responsible for overall look and feel of dinning room and event spaces, I.e. cleanliness, candles, décor, music, layouts, etc…
- Assist manager(s) and chef(s) with monthly/yearly inventories.
- Communicate with General Manager about banquet event orders and special requests in a timely manner.
- Resolve customer concerns quickly and to satisfaction, understanding of when to elevate a concern to General Manger.
- Provide feedback to management on how banquets can be improved upon by listening to guests and observing operations.
- Responsible for proper use and storage of all equipment, furniture, and fixtures of the restaurant and banquet supplies.
- Preform all other department appropriate tasks assigned.
