JOB TITLE: Banquet Captain

DEPARTMENT: Banquets

REPORTS TO: Banquet Manager/Director of Food & Beverage

ESSENTIAL PURPOSE: Responsible for the supervision of the banquet staff and coordinates all food and beverage services within the banquet department. Train the banquet team and also oversees the enforcement of hotel standards on setting up the banquet hall, up keeping, service, break away, event courses, cleaning, staff grooming and hygiene.

ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons

Meet and greet guests in a friendly and warm manner.

Coordinates with the event host on all aspects of the banquet function.

Performs planning and organization functions for the banquet department like maintaining the banquet logbook, maintaining and updating function sheets and BEOs.

Checks banquet rooms, service and kitchen areas for cleanliness, proper set up and make sure sufficient supplies and equipment are available for the function.

Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.

Ability to respond quickly and accurately to guest requests.

Display good customer relation skill and take initiative to greet guests in a friendly manner.

Plan the event course and orchestrates its completion in a timely, quiet and courteous manner.

Observe guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed.

Adhering to all banquet standard process and also hotel standard policies and procedures.

Supervises and trains staff in the set up and break down of assigned banquets rooms according to contract and managers instruction.

Supervises and trains staff in the service of food and beverages according to standards.

Discuss any last minute changes with the banquet team.

Ensures all guest requirements are se and ready 30 minutes before even start time.

Coordinates function details with banquets, conference planning and kitchen staff.

Maintain constant contact with the banquet chef, to ensure conclusion between food production and food service.

Monitor banquet personnel in the performance of their duties.

Assist in conducting pre-shift and pre-function meetings.

Actively participates in set up of banquet rooms and served of food and beverage to guests.

Communicates frequently with function hosts in order to ensure that their needs are being met.

Ensures all guest checks are billed and signed by the host according to planned arrangements.

Endues accurately daily sales reconciliation and postings are completed and provided to the front office.

Display awareness and compliance with hotels security, safety, and emergency and energy procedures.

Ensure high grooming and hygiene standards are met by all banquets staff.

Monitors the profitability of functions to ensure quality of portions control while minimizing waste and broken or lost supplies.

Assist the Banquet Manager to establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities.

Guide, direct, and motivate banquet staff, provide guidance and direction to subordinates including setting performance standards and monitoring performance.

Ability to take and pass training provided and required by the banquet department to complete daily operational duties.

Other duties as assigned by Manager.

Takes PRIDE in everything we do.

Takes OWNERSHIP of their actions and decisions.

Displays LEADERSHIP in our industry and our community.

Acts with INTEGRITY by being honest, trustworthy and doing the right thing.

Displays TEAMWORK by committing to common goals based on open and honest communication.

Delivers EXCELLENCE to our guests, our communities and to each other.

JOB KNOWLEDGE: Two years previous Banquet Captain Experience preferred. Thorough knowledge of state liquor regulations; ability to identify when a patron has had his/her alcohol limit.

SKILLS AND APTITUDES: Excellent customer service skills. Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

WORKING CONDITIONS: Spends majority of time indoors. Bi-level structures. Extensive facility. Indoor: temperature-controlled, clean, and well-lighted offices, guest rooms, and public areas. May work on wet concrete and uneven tile. Moderate exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 30 lbs. over moderate distances.

IMPACT OF DECISION: Decisions directly impact the Resort’s ability to provide guests with attractive, clean, and hygienic areas. Poor decisions may result in guest dissatisfaction and loss of revenues, due to inefficient or improper work, unsafe work practices, or improperly handled customer service situations.

JOB CLASSIFICATION: This position is classified as non-exempt and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.