Job Description
Job Description
Description :
The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of
all assigned banquet functions.
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance in compliance with Vinayaka Hospitality standards, as required by
scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the properuniform and name tag when working (per brand standards).
Comply at all times with Vinayaka Hospitality standards and regulations to encourage safe andefficient hotel operations.
Comply with certification requirements as applicable to position to include Alcohol Awareness, FoodHandlers, Safety, etc.
Maintain friendly and warm demeanor at all times.Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standardsare met, and advance preparation for service is adequate to allow efficient service to the guest once the
function begins.
Act as the liaison between Sales / Catering Manager and the in-house meeting or banquet contact.Respond to guests’ problems, complaints and accidents. Communicate problems / issues to theBanquet Manager, Banquet Supervisor, or Food and Beverage Manager.
Assist Banquet Manager / Supervisor / F &B Manager with the creation of the Banquet Work Scheduleand completion of Banquet Wage Progress Reports.
Assist in service of functions as required.Assist in banquet set-up as required.Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.Supervise and assist with the break down after the completion of functions to ensure that allequipment and supplies are stored properly.
Inspect the sanitation of all function space and storage areas to maintain the highest standard ofcleanliness and organization throughout the department.
Follow all state liquor laws.Be familiar with banquet menus and prices.Know hotel services and facilities.Enforce all hotel policies and safety rules.Be familiar with fire exit and fire extinguisher locations, and know how to operate.Supervise Banquet staff as directed by Banquet Manager / Banquet Supervisor / F&B Manager.Be familiar with and enforce all Standard Operating Procedures for the Banquet department.Hold pre-function meetings, and check staffing and menus prior to events.Make sure all required equipment is available for event.Give job tasks to servers and assign stations.Supervise service of station or room.Prepare banquet checks and obtain signatures from guest contact.Monitor ongoing functions throughout assigned shift.Assist servers throughout function.Supervise clean-up.Verify servers’ paperwork when event is complete.Assist the Banquet Manager / Supervisor / F &B Manager with the hiring and training of Banquet staff.Assist audio / visual company, as necessary.Correct hazards and notify management.Perform other tasks / jobs as assigned by Food and Beverage Manager.Attend meetings as required by management.Cross train as necessary for assistance as supervisor.Submit order of all supplies (candles, note pads, pens, uniforms) to Food and Beverage Manager forapproval and maintain inventory levels.
Handle items for “Lost and Found” according to the standards.Other duties as required.Requirements :
At least 1 year of progressive experience in a hotel or a related field required. High School diploma or
equivalent required.
College course work in related field helpful.Previous supervisory responsibility preferred.Alcohol Awareness Certification (must comply with State regulations)Must be able to convey information and ideas clearly.Must be able to evaluate and select among alternative courses of action quickly and accurately.Must work well in stressful, high pressure situations.Must be able to show initiative in job performance, including anticipating what needs to be donebefore it becomes a necessity.
Must maintain composure and objectivity under pressure.Must be effective in handling problems in the workplace, including anticipating, preventing,identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources andconsider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkersand guests.
Must be able to work with and understand financial information and data, and basic arithmeticfunctions.
