Banquet Captain Job Description

Primary Purpose

The primary purpose of the Banquet Captain is help execute successful catering events to achieve assigned catering and associated room revenue goals.

Essential Functions & Responsibilities

· Ability to understand a Banquet Event Order (BEO) and execute as outlined.

· Helps oversee all the logistics of events

· Leads a team to carry out guest and client requests

· Prepares a banquet room layout; moving tables and chairs as requested.

· Ensures food service runs smoothly, food is of quality and as requested.

· If buffet, ensures buffet setup is carried out in a timely manner, and buffet is monitored for deficiencies throughout service.

· If plated, ensures food is kept at proper temperature for appropriate time and orders are accurate.

· Food needs will vary per event.

· Perform billing duties upon completion of event.

· Ensure that public space needed is properly maintained and in good condition

· Performs other related duties as assigned.

The ideal candidate will have the following qualities:

· Is punctual, accountable, reliable, personable, clean, respectful, and adaptable

· Demonstrates problem solving, decision-making and conflict resolution skills.

· Ability to adapt with changing needs, making appropriate adjustments when needed.

Associate Requirements

· No set hours, as schedule will be based on the needs and timing of the group.

· Must have open availability (days, nights, weekdays, weekends, holidays, etc.)

· Associates are required to comply with department uniform and appearance standards.

· Associates are expected to carry out all reasonable requests by Managers/Supervisors which the associate is capable of performing.

· Travel: none

· Lifting: Yes. Up to 50 pounds.

· Other specials physical or mental requirements: Person is walking throughout the building to provide service and ensure tasks are completed appropriately and timely.

o Person will at times have to move conference facility tables, chairs, equipment, push carts, set up breaks.

Additional Operational Responsibilities

· Assist team with training, supplies and support in order to consistently provide quality service.

· Practice safety standards at all times. Know all property specific hotel emergency plans.

· Comply with Record Retention, Standard Operating Procedures and daily responsibilities.

· Adhere to all work rules, procedures and policies established by the company, including but not limited to those contained in the employee handbook.

· Assist in other departments (front desk, Bistro and housekeeping) as needed in order to consistently provide quality service.