The purpose of this position is to manage, plan and direct the banquet operations including service, and set-up of service. The position will report to the Banquet Manager and will partner closely with the Catering/Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.
General Responsibilities
Oversees all banquet service operations and ensures that all banquet service details are executed. Assist in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel
Review Banquet Event Orders (BEO’s) at the beginning of each shift to ensure room are set as contracted. Confirm and setup A/V equipment needs to contract for the event
Responsible for the performance of the banquet service staff, including direct supervision of the banquet staff. Provides leadership to the staff in the absence of the Banquet Manager
Collaborate with Catering/Sales, Food & Beverage managers and the Culinary team to ensure that quality service is provided for all meeting and banquet guests
Manage the cost and quality control of banquet services
Be an active liaison between the guests and other Resort staff to ensure outstanding customer service while maintaining company procedures and complying with company policies
Maintain all equipment and facilities in an organized, clean, safe environment
Communicate any areas of need, problems, and concerns from guest to Banquet Manager
Perform monthly inventories and order supplies as needed in collaboration with the Banquet Manager
Work closely with Guest Services and Maintenance to schedule and perform transportation of supplies and equipment as needed throughout the Resort
Complete administrative tasks as assigned by Banquet Manager
Job Qualifications
Education:
Bachelor’s degree in Hospitality, or a related business degree preferred
Equivalent experience may be accepted in lieu of a degree
CPR & First Aid Certification
Obtain OLCC permit
Audio Visual skills (microphones, LCD projectors, computers and similar equipment)
Experience:
Minimum of 2 years’ experience in Banquets, Food & Beverage, Conference Services or a related discipline is required
Excellent written and oral communication skills required
Positive interpersonal and customer service skills required Job Description: Banquet Captain March 7th, 2012
Strong project management skills required
Proficiency in the following software required; MS Word, Excel
Experience in a 4-diamond resort or higher preferred
Ability to perform the physical requirements of position
Must have Audio Visual skills
Supervisor Activities
Directs the work of Associates
Appraise Associates productivity and efficiency for recommending promotions or other changes in status
Involves the Banquet Manager in situations that require disciplinary action ∙ Plans the work ∙ Apportions the work among Associates
Responsible for end-of-shift duties including, but not limited to, billing, cleaning event space and all work areas, returning banquet bar inventory, billing and releasing staff
Partner with the Culinary department to provide timely and accurate food service
Discretion / Independent Judgment
This position does represent the company in handling complaints, arbitrating disputes or resolving grievances. A Banquet Captain will be expected to work with guests and visitors to ensure satisfaction. A Banquet Captain will have to take initiative and get creative in resolving guest challenges and involve a supervisor only when previous methods have been unsuccessful
Physical Requirements
Ability to speak and hear
Close and distance vision
Identify and distinguish colors
Frequent standing with some walking and sitting
Will stand for long periods of time
Frequently lifts/carries up to 25 lbs.
Occasionally lifts/carries up to 50 lbs.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
Able to reach hands and arms in any direction and kneel, stoop or crouch repeatedly
Working Conditions
May be indoor or outdoor setting
May work on high or precarious places
Varying schedule to include evenings, holidays and extended hours as business dictates