Banquet Captain

Scope:

Assists Food & Beverage Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel’s banquet facilities are completely satisfied.

Primary Responsibilities:

• Assists in conducting training of banquet staff in proper set-up, serving and clean up procedures.
• Holds pre-staff meetings with banquet staff to review the specific needs of each group including service procedures, set-up, menus, order of service, and any special request.
• May assist in scheduling and assigning duties to banquet staff.
• Ensures all set up and closing duties are completed as assigned; performs set up and closing duties as needed.
• Coordinates the timing of each course to correspond with the dining pace of the guests; assists in the plating of meals; performs all Banquet Server duties as needed.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures.

Note: Other duties as assigned by supervisor or management

Qualifications:

Education/Experience: Basic reading, writing and math skills and one year experience in a hotel banquet department. Understands and comprehends English.

Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency.

Skills:

• Attention to detail.

• Planning and organizational ability.

• Communication Skills.

• Customer service.

• Interpersonal communications

Working Conditions:

• Will be required to work nights, weekends and holidays.

• Will be required to work in fast paced environment.

• May be asked to work overtime.

Physical/Cognitive Activities:

• The major responsibility in this position is to assist in supervising all banquet activities, therefore a significant portion of time is spent speaking, listening and carrying or lifting, which is usually done while moving about the property or standing.
• The vast majority of time is spent setting up for a banquet and supervising the service staff; therefore, this person is utilizing communication skills almost all of the time. This person is usually moving about the property while interacting with staff and guests.
• A portion of time is spent handling and setting up banquet equipment; therefore, this person may lift and/or carry items weighing 15 to 60 pounds at a time.
• Reading and writing abilities are utilized reasoning, training, motivating and problem-solving abilities.
• Mathematical skills, including basic math, percentages, and variances are utilized at times.