Banquet/Catering - Captain

POSITION SUMMARY As an integral part of a team, the Banquet Captain is responsible for the general oversight of hotel banquet function(s) and its staff to ensure all details of the event order is executed in the manner it was designed while executing the standards of service set forth to exceed the guests’ expectations. They will also assist the Banquet Manager in the execution of the Banquet Department’s daily operations.   ESSENTIAL FUNCTIONS Executes preparation tasks for banquet event orders to ensure room set up, equipment, cleanliness, and presentation have been completed according to specifications. Distributes and monitors assignments of Banquet staff in order to facilitate the smooth coordination of each event. Ensures all electronic and printed materials/contracts/diagrams for the assigned function(s) are produced in a correct and timely manner. Coordinates event details with supporting departments to ensure proper execution of event timeline and equipment needs. Conducts frequent walk-throughs during event and directs respective personnel to correct any deficiencies for proper quality and detail. Assists staff in completing event duties wherever needed which may include bussing tables, answering guest questions, and serving food.   OTHER FUNCTIONS Anticipates guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day; Maintains positive guest relations at all times; assist with resolving guest complaints to ensure their satisfaction; Familiarized with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Reviews the daily activities within Hotel, including: house count, forecasted covers for each outlet, catering activity, purchases, meetings and appointments, VIP’s/special guests. Works cooperatively with F&B and management to maintain a high level of service principles in accordance with established standards. Maintains cleanliness and organization of work areas; function spaces; pantries and storage areas. Completes and distribute requests for equipment and supplies. Reviews status of business, schedules, bookings, and all other information pertaining to department operations. Performs all other duties as may be required or designed.   SUPERVISORY REQUIREMENTS Reports To:         IRD Manager, Banquet Manager Supervises:        None   EDUCATION/EXPERIENCE   High school graduate or equivalent vocational training certificate. Minimum two (2) years of experience working as a Banquet Captain or similar position at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position. Experience in using various types of audio and visual equipment preferred. Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.   LICENSES/CERTIFICATIONS   Possesses Manager’s Liquor Commission Card (Blue) and certification from alcohol awareness program required. Certification of previous training in liquor, wine and food service preferred. Certification in CPR/First Aid preferred.   KNOWLEDGE, SKILLS, & ABILITIES Must be detail-oriented and have the ability to multi-task. Able to maintain positive guest relations and work effectively with various types of customers at all times. Possesses strong knowledge of computer programs such as Word, Excel, Outlook, and Internet Explorer. Possesses strong mathematical skills. Possesses strong written and verbal communication skills. Possesses good management and organizational skills. Possesses knowledge of federal and state health laws, regulations, and safety codes. Able to supervise a large number of staff working in various environments.   PHYSICAL AND MENTAL DEMANDS The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Exert physical effort in transporting boxes, carts/tables and dishes (50 pounds) to various locations. Endure various physical movements throughout the work areas. Requires considerable walking and standing for the majority of duties throughout shift (up to 8 hours). May also require frequent kneeling and bending to reach low areas.   WORK ENVIRONMENT     Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to hot, humid weather conditions. Frequent exposure to variable noise levels. Exposure to fumes; dusts; chemicals; and other odor hazards.

Salary : $14 - $16