Banquet Captain(Part-Time)

TPC Twin Cities is a private par-72, 7,513-yard golf course located in Blaine, Minnesota, just minutes north of Minneapolis and St. Paul. Designed by the legendary Arnold Palmer, the 18-hole golf course features 235 acres of breathtaking countryside and hosts the PGA TOUR’s 3M Open. TPC Twin Cities was designed to blend seamlessly with the natural rolling terrain on the site of a former sod farm, the serene masterpiece features Bentgrass tees, fairways and greens, native prairie grasses, picturesque wetlands, and 27 bodies of water.

Ensure that all guests receive immediate attention, and their food and beverage requests are promptly and courteously served. Ensure that the staff is properly trained and monitored in service techniques and operational procedures.

QUALIFICATIONS

• Thorough knowledge of food and beverage service operational procedures as would normally be acquired through a high school diploma or equivalent education
• Thorough knowledge of general business administration practices, sanitation procedures and state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through at least one year of similar experience in progressively responsible positions  

 

RESPONSIBILITIES/DUTIES

• Conduct daily pre-shift meetings prior to each event and relay information pertinent to the day’s/meal period activities
• Assist in the training, and proficiency of employees in the banquet department
• Ensure the cleanliness and proper set up of all banquet and meeting rooms and check maintenance of all equipment in these areas
• Ensure quantity levels of food and beverage products and maintain quality standards in production, service facilities, and to member/guest satisfaction
• Participate in the continuous cleaning and upkeep of all food and beverage areas
• Ensure that the service staff provides immediate and proper attention to the member/guest
• Resolve any member/guest complaints immediately and professionally
• Ensure that work stations are properly refilled at the beginning and end of every shift
• Circulate in the dining room periodically and direct the service personnel to serve newly seated member/guest
• Advise supervisor of any member/guest complaints so they can be immediately and professionally resolved
• Ensure that all food and beverages are served according to specifications as prescribed by banquet contract
• Assume responsibility as the supervisor on the floor during all banquet functions, ensuring food and service standards are maintained 
• Prepare and serve wine according to the specifications prescribed by standard operating procedures
• Use the proper garnishes, china, glassware and flatware for all food and beverage
• Manage labor hours for banquet service staff; maintaining appropriate staffing levels based on customer volume. Complete requisition forms for all supplies
• Troubleshoot and make recommendations regarding performance issues relating to staff, menus, equipment and point of sale system.
• Ensure banquet service staff and other front of house staff are maintaining proper sanitation procedures and that these are procedures are consistent with local ordinances
• Set-up and break-down banquet tables, chairs, display tables and care, theme decorations, and other equipment to accommodate the operations as required by the Reservation Book, Banquet Event Order, and/or special event plan or diagram
• Ensure audiovisual and any other special presentation material/equipment is set up and operating prior to the event
• Close and secure entire club at designated times using standard closing procedures
• Ensure compliance of operating guidelines as it relates to R.A.M. or Tips programs, as well as operating within all State and Federal Laws, Rules and Regulations relating to the Alcohol, Cigarette and Tobacco Division
• Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc. and assist in the implementation of the PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the Food and Beverage operations
• Ensure that the Director of Food and Beverage/ Banquet Service Manager or Captain is informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is NOT to be served
• Special projects or other duties as assigned

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PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

• Travel is not expected for this position.

Work Schedule Expectations

• This position requires shifts as necessary based on business levels.

Supervisory Responsibility

• This position is a team lead.