Banquet Captain

Description

POSITION SUMMARY
Manage Banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchiser policies and procedures while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position has shift responsiblility for day-to-day operations of the Banquet section. Recommends policy and procedural changes. Assists in implementing and monitoring the section's budget and manages expenses within approved budget constraints.

ESSENTIAL FUNCTIONS

· Assists in analyzing Banquet Event Orders, communicates effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing and menus meet/exceed customer’s expectations. (25%)

· Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on an event by event basis. (25%)

· Assists in the monitoring and controlling of the Banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and helps coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. (15%)

· Implement company programs (TTH/Franchiser) and resolve daily, operational problems through consistent monitoring of Banquet operations to ensure compliance with safety and security regulations, LSOPs and SOPs and to ensure an optimal level of service, quality and hospitality. (20%)

· Supervise Human Resources in the Banquet area to retain and motivate associates; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination as appropriate.

Qualifications

Knowledge and Skills:

· Education:One to two years of post high school education.

· Experience:Two to three years in a related position with this company or other organization(s).

Hours Required:32-40 hours per week (not guaranteed). Days and times may vary based on need. Occasional overtime necessary as authorized by management staff.

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Tables, chairs, boxes (50 lbs. max) occasionally..

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
Taping down cords, skirting tables, picking up floor after function, occasionally.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.
Ability to service clients on moments notice, variable distances, 100%.

Continuous Standing Describe the reasons to include time period and frequency.
Function observation, client site inspections (one hour min. to four hours max.).