Banquet Captain

Description

The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions. Must be able to work a flexible schedule including nights and weekends.

This is a tipped position.

Job Type: Full-time

Benefits:

• •401(k)
• •401(k) matching
• •Dental insurance
• •Employee discount
• •Flexible schedule
• •Health insurance
• •Paid time off
• •Paid training
• •Vision insurance

Shift :

• •Day shift
• •Evening shift
• •Morning shift
• •Night shift

Education & Experience

• •Previous banquet service experience required for this position .
• •Previous supervisory responsibility preferred.
• •Alcohol Awareness Certification (must comply with State regulations)
• •Must be able to convey information and ideas clearly.
• •Must be able to evaluate and select among alternative courses of action quickly and accurately.
• •Must work well in stressful, high pressure situations.
• •Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• •Must maintain composure and objectivity under pressure.
• •Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• •Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• •Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
• •Must be able to work with and understand financial information and data, and basic arithmetic functions.

Requirements

• •Approach all encounters with guests and employees in a friendly, service oriented manner.
• •Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• •Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• •Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• •Comply with certification requirements as applicable to position to include Alcohol Awareness, Food Handlers, Safety, etc.
• •Maintain friendly and warm demeanor at all times.
• •Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
• •Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• •Act as the liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
• •Respond to guests’ problems, complaints and accidents. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or Food and Beverage Manager.
• •Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports.
• •Assist in service of functions as required.
• •Assist in banquet set-up as required.
• •Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
• •Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• •Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
• •Follow all state liquor laws.
• •Be familiar with banquet menus and prices.
• •Know hotel services and facilities.
• •Enforce all hotel policies and safety rules.
• •Be familiar with fire exit and fire extinguisher locations, and know how to operate.
• •Supervise Banquet staff as directed by Banquet Manager/Banquet Supervisor/F&B Manager.
• •Be familiar with and enforce all Standard Operating Procedures for the Banquet department.
• •Hold pre-function meetings, and check staffing and menus prior to events.
• •Make sure all required equipment is available for event.
• •Give job tasks to servers and assign stations.
• •Supervise service of station or room.
• •Prepare banquet checks and obtain signatures from guest contact.
• •Monitor ongoing functions throughout assigned shift.
• •Assist servers throughout function.
• •Supervise clean-up.
• •Verify servers’ paperwork when event is complete.
• •Assist the Banquet Manager/Supervisor/F&B Manager with the hiring and training of Banquet staff.
• •Assist audio/visual company, as necessary.
• •Correct hazards and notify management.
• •Perform other tasks/jobs as assigned by Food and Beverage Manager.
• •Attend meetings as required by management.
• •Cross train as necessary for assistance as supervisor.
• •Submit order of all supplies (candles, note pads, pens, uniforms) to Food and Beverage Manager for approval and maintain inventory levels.
• •Handle items for “Lost and Found” according to the standards.
• •Other duties as required.