What are the responsibilities and job description for the Banquet Server position at Trilogy Hotel?
Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as Banquet Captain!
The Banquet Captain's responsibilities include following a daily schedule, performing proper set-up, maintenance, break-down and cleaning of the breakfast area; responsible for providing excellent guest service and satisfaction.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as Banquet Captain!
The Banquet Captain's responsibilities include following a daily schedule, performing proper set-up, maintenance, break-down and cleaning of the breakfast area; responsible for providing excellent guest service and satisfaction.
BENEFITS:
- Competitive Salary!
- Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
- 401k with employer MATCH!
- Paid PTO!
- Uniforms Provided for most positions!
- Team Member Hotel Discount Program!
ESSENTIAL FUNCTIONS:
- Ensures the highest quality of dining service by developing and conducting regular training of personnel; preparing forecasts on weekly basis, planning and preparing employee schedules, ensuring adequate staffing; controlling labor costs by adjusting schedules as necessary; monitoring time and attendance reports, and labor cost control reports, monitoring employee's performance and conferring with F&B director concerning problems.
- Develops and implements procedures for maintaining equipment and cost controls; maintains equipment and supplies levels; conducts inventory and orders stock as necessary to ensure an adequate supply; performs financial analysis and projects future needs to aid in planning; maintains a daily management log outlining important information or decisions made, guest dissatisfaction, over bookings, compliments received.
- Maintains the highest standards of sanitation and hospitality; exercise authority and independent judgment by accommodating guest’s requests, as deemed appropriate; ensure positive guest relations by listening to guest comments and making immediate decisions to correct as appropriate.
- Plan to achieve optimal business volume; works closely with hotel sales and conference services departments concerning bookings, planning of special functions, participates in the development of the menus and wine lists and assumes responsibility for arranging printing.
- Plans and Organizes day-today-tasks for the department and staff.
- Conducts On the Job Training
- Manages and oversees special events from concept through execution, including but not limited to hotel off premise dinners and, food and beverage offerings for holidays.
- Consults and coordinates kitchen activities with the Executive Chef; sets up and changes computerized cash control system; produce accurate banquet checks; attends meetings and training sessions as required; prepares summary reports as required; ensures proper adherence to state and local F&B regulations; maintains good employee and guest relations
- Performs other duties as required
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
- Communicate effectively both orally and in writing with a diverse group of people
- Exercise high levels of tact and discretion
- Demonstrate extreme courtesy and hospitality in stressful situations
- Adjust to changing priorities in a fast-paced environment
- Take a visible leadership role in stressful situations
- Understand and react to financial statements in a timely manner
- Willing & able to work a flexible schedule including days, evenings, weekends & holidays
- Proficient in food & beverage service procedures and techniques of a banquet dining
- Skilled in demonstrating a professional and courteous demeanor when interacting with guests, staff, and management
- Knowledge of office equipment operation- Computers, copiers, Fax machine, telephone
- Skilled in presenting and obtaining information; explaining policies, procedures, and programs; and persuading others
- Ability to reason, makes decisions, solve problems, plan and prioritize work.
- Ability to perform mathematical functions.
PHYSICAL DEMANDS:
- While performing the duties of this job, the employee will be required to sit for long periods of time; using hands and fingers repetitively; view computer screens for long periods of time; use office equipment, including a telephone; reach with hands and arms; and stoop, kneel or crouch and frequently required to walk, climb stairs, talk and hear.
- May be required to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
- Must be capable of effectively using close vision, distance vision, and color vision.
- Able to operate in mentally and physically stressful situations
QUALIFICATION STANDARDS:
- High School Degree or GED required.
- Bachelor’s Degree in Hotel/Restaurant Management preferred
- Five (5) year minimum of progressive experience in quality food and beverage operations management
- Additional experience in a conference center food and beverage operation is a plus
EEO Employer
