Banquet Captain-Part Time

PURPOSE

A Banquet Captain’s main responsibility is to service all banquet functions whether booked by Sales or by Event Management while in-house, from start to finish. Greet the client on arrival, creating an atmosphere of good will, to maintain constant contact with the host, to ensure the high standards of service as set by management and to expend every effort to make the assigned party a complete success. The Captain is responsible for adhering to Event Service Standards and all Marriott Standard Operating Procedures and Policies.

PREREQUISITES

1. College degree or some prior hotel experience preferred.

2. Career oriented.

3. Good leadership qualities.

4. Personable with good people skills.

5. Good organizer.

6. Self starter.

7. Food and service oriented.

8. Ability to be creative.

9. Team oriented.

ESSENTIAL FUNCTIONS

1. Direct supervision of individual banquet events and theme parties as assigned.

2. Manages the guest's experiences.

3. Manages PCH Hotels and Resorts disciplinary system with individual associates.

4. Coordinates and interacts with Banquet Kitchen and Banquet Stewarding to insure total guest satisfaction.

5. Responsible for overall sanitation of area.

ESSENTIAL DUTIES

1. Coordinate with the Event Operations staff to insure proper set-up of tables and chairs. Insure that linens, china, silverware, glassware and other service requirements are completed in a timely fashion before the dining room opens.

2. Review the service procedure for each function with the Maitre d’ and service staff prior to doors opening.

3. Review menu and special food arrangements before each function with the Banquet Chef.

4. Conduct roll call before each function and explain both menu and service to all service personnel (pre-meal briefing). Supervise the food and beverage service and check with host of function periodically.

5. Maintain good working relations with Servers, Bartenders, and Set-Up.

6. Greet the host of each party assigned and assist him with any requests.

7. Be sure that all scheduled functions take place on time and proceed according to plan.

8. Continuously stress the importance of service personnel being courteous at all times. Special emphasis to be placed on appearance standards and service standards.

9. Responsible for the completion of banquet checks at the end of each function. Present check to customer for his/her signature if Maitre d' is not available.

10. Communicate all problems as they relate to banquet service with recommendation and possible solutions to the Maitre d’.

11. Distribute task assignments among banquet service personnel and be responsible for completing side work assignments and schedule.

12. Constant praise and correction of work habits and conditions that could be hazardous to Associates and/or Guests.

13. Prompt and accurate completion of any assigned special project.

14. Read and re-read Event Service Standards Manual and Event Services Standard Operating Procedures.

15. Responsible for reporting all guest and Associate accidents immediately to the Maitre d’, Director of Human Resources and Loss Prevention for recording and proper accident report form.

16. Be responsible for the proper set-up and place table in the back aisle and for the proper set-up of the breakdown stations.

17. Supports and encourages programs from accident prevention, quality improvement and aggressive hospitality committees.

18. Raises awareness of accidents and their cost to the Associate as well as the company.

19. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

PHYSICAL REQUIREMENTS

Stooping, bending and lifting are required.

Job Type: Part-time

Pay: $14.00 - $16.00 per hour

Benefits:

• Employee discount

Shift:

• 8 hour shift

Education:

• High school or equivalent (Preferred)

Ability to Relocate:

• Mobile, AL 36602: Relocate before starting work (Required)

Work Location: In person

Salary : $14 - $16