What are the responsibilities and job description for the Banquet Captain position at Westin Poinsett Greenville?
JOB TITLE: Banquet Captain
DEPARTMENT: Banquets
REPORTS TO: Banquet Manager
BASIC PURPOSE: Supervise banquet staff in the completion of the assigned duties, including set-up, service and breakdown of functions, while ensuring tasks are completed in a safe, accident-free manner.
ESSENTIAL FUNCTIONS:
- Review Server and House Person BEOs to ensure that all information is current and accurate.
- Check room set-up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean.
- Make contact with group representatives. Explain how to make contact if needed throughout the function.
- Communicate all BEO changes to Sales office and affected departments.
- Coordinate with banquet staff set-ups, changes and time schedules for all functions.
- Assist in the training and development of Banquet staff.
- Participate in the scheduling of the following week’s functions. Verify staffing levels on the day prior to events. Adjust schedules accordingly.
- Perform the duties of banquet server when needed, including, but not limited to set-up of function, greeting and serving the guest(s), and break-down the function.
- Inspect all banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
- Complete Captain’s Report after each function and route to appropriate hotel departments.
- Close all banquet checks and complete revenue spreadsheet at end of each day. Submit both to Night Audit.
Knowledge and Skills:
Education: High school education or equivalent.
Experience: Two years of hotel banquet and/or food and beverage service required. Supervisory experience preferred.
Skills and Abilities: Ability to read, speak, and write English required.
Ability to lift, pull, push and carry 30 lbs. required.
Ability to perform basic math functions required.
Ability to work nights, weekends, and holidays required.
No. of employees supervised: Ten to thirty employees
Lifting/Pushing/Pulling/Carrying: Lifting: 20 - 30 lbs. (trays, dish racks, glass racks, etc)
Pushing: 50 - 100 lbs. (carts, “queen mary”, hotbox, portable bar)
Carry: 20 - 30 lbs (trays, dish racks, glass racks, etc.)
Bending/Kneeling: Frequent bending and kneeling required.
Mobility: Ability to maneuver in narrow areas and between seated guests required.
Continuous Standing: Must be able to stand continuously for up to eight hours at a time.
Climbing: Ability to climb as many as thirty steps required on a regular basis.
