BANQUET CAPTAIN @ HILTON VBO

Full Job Description

Position Title: Banquet Captain @ Hilton Virginia Beach Oceanfront

Shamin Hotels is an award-winning hospitality organization with over 9000 rooms in 76 hotels. We are recognized as the largest owner and operator throughout Virginia as well as one of the top ten hotel hospitality groups in the country.

We value teamwork, pride of ownership and are passionate about serving our guests with warmth and hospitality.

We are looking for a professional Banquet Captain to join our team to embrace those values.

Position Overview:

The Banquet Captain is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

Job Functions:

• Meet and greet guests in a friendly and warm manner
• Coordinates with the event host on all aspects of the banquet function.
• Performs planning and organization functions for the banqueting department like maintaining the banquet logbook, maintaining, and updating function sheets / BEO etc.
• Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure sufficient supplies and equipment are available for the function.
• Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.
• Ability to respond quickly and accurately to guest requests.
• Plan the event course and orchestrate its completion in a timely, quiet, and courteous manner.
• Adhering to all banquet standard processes and hotel standard policies and procedures.
• Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and managers instructions.
• Supervises and trains staff in the service of food and beverages according to standards.
• Discuss any last-minute changes with the banquet team.
• Ensure all guest requirements are set and ready 30 minutes before event start time (for Buffets cold food out 30 min prior hot food out 15 minutes prior)
• Coordinate function details with banquet, conference planning and kitchen staff.
• Maintain constant contact with the banquet chef to ensure conclusion between food production and food service.
• Monitor banquet personnel in the performance of their duties.
• Assist in conducting pre-shift and pre-function meetings.
• Actively participates in the set up of banquet rooms and service of food and beverage to guests.
• Communicates frequently with fellow supervisors and banquet managers as to the progress of the day’s work.
• Communicates frequently with function hosts to ensure that their needs are being met
• Ensure all guest checks are billed and signed by the host according to planned arrangements.
• Ensures accurate daily sales reconciliation and postings are completed and provided to the Front office.
• Display awareness and compliance with hotels security, safety, emergency, and energy procedures.
• Ensure high grooming and hygiene standards are met by all banquet staff.
• Monitors the profitability of functions to minimize waste and broken or lost supplies.
• Assists the Banquet Manager to establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities.
• Guide, direct, and motivate banquet staff, provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Performs other duties as assigned.
• Flexibility to work various schedules as business demands including nights, weekends, and holidays.
  
  

Legislation & Company Policy

• Gain TIP certification within 3 months of acquiring the job.
• Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
• Use judgment and reasoning to cope with difficult situations, such as preventing a guest from alcohol intoxication, dealing appropriately with an underage guest. "Carding a minor and delivering a glass of water rather than refusing service or confronting the guest"
• If a guest is consuming alcoholic beverages, observe guests’ behavior, count the number of drinks served and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene.
• Pour tests are administered throughout employment to ensure accuracy. Understand and actively support all company policies relevant to your role.