TITLE: Banquet Server

DEPARTMENT: Banquets

REPORTS TO: Banquet Manager

Who We Are:

Wurzak Hotel Group is a leader in vertically-integrated hospitality, and we’ve successfully developed and managed a growing portfolio of top tier branded assets throughout some of the most pivotal moments in the last three decades- proving our position as one of the industry’s premier hotel investment groups. We are a premium hotel portfolio and a great core management team, with hotels currently under construction and robust acquisition pipeline, looking to build out our above-property support functions.

Mission Statement:

To deliver memorable experiences and create meaningful moments in the lives of our guests and team members.

What We Offer:

Generous PTO and Holiday Pay

401K after 1 year of employment

Competitive Wages

Health Benefits after 60 Days of Employment

Employee Recognition Luncheons

Job Summary:

The Banquet Captain is responsible for ensuring that all food and beverage service for functions in the banquet department are served according to standards. Captain provides oversight and direction to Banquet Servers. Banquet captains work in hotels and independent banquet halls to ensure the perfect execution of large dinners, receptions and events that require food and beverages. Banquet captains are the front of house for these events, making sure that the tables are decorated correctly, the food is presented well, and service goes off without a hitch. Banquet captains are in charge of floor staff, and make sure that they are in uniform and serving the clients in a speedy and friendly manner. They are the liaison to the chefs and cooking staff in the back, letting them know what food needs to be replenished.

The ideal candidate is friendly, optimistic, detail-oriented, has an outgoing personality, enjoys working with people and working on a team; has a proven passion and ability to anticipate and exceed our guests' needs; has knowledge of banquet preparations and operations; can comprehend and deliver service standards; excels at guest and team member relations and etiquette; and comprehends to importance of complying with applicable federal, state, and local health and safety regulations. Has at least 2-3 years experience as a Banquet Captain or Captain in an upscale restaurant, or full-service hotel.

Banquet Captains should be available for flexible work hours (weekends and extended eight-hour days) and variable schedules (days, nights, weekends, holidays, etc.).

General Requirements

Primary duties and responsibilities include, but are not limited to, the following:

• Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items, and safety hazards to management.
• Reports any deviations from policies, procedures, brand standards and regulations to management.
• Complies with all guest service basics such as uniforms, name-tags and proper guest greeting.
• Knowledgeable on hotel facilities and services to assist guests as appropriate.
• Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations.
• Impresses guests with quality and timely service in a pleasant and friendly manner.
• Maintains complete knowledge of and comply with all departmental policies/service procedures/standards; maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.
• Anticipate guests and fellow team member needs, respond promptly and acknowledge all guests and team members, however busy and whatever time of day; be familiar with all Hotel services/features and activities to respond to guest inquiries accurately.
• Respond in positive, calm tone to guest and team members at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
• Transport necessary supplies from storage areas to service area.
• Fold napkins, set linen/skirting on tables.
• Set tables according to service standards.
• Set up all condiments and beverages.
• Ensure a sufficient supply of all silverware, glassware and chinaware for service.
• Greet guests as they arrive and assist them with seating at tables.
• Monitor surrounding and report concerns to supervisor.
• Open and serve wine/champagne bottles.
• Serve all food courses and beverage items to guests in accordance with function requirements and Hotel standards.
• Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
• Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
• Complete closing side duties.
• Attend training, meetings, and other department events, as scheduled.
• All other duties as assigned by manager.

Education and Experience:

• High school diploma or GED
• One or more years of related experience
• Familiarity with hospitality industry practices preferred

Working Conditions & Physical Effort:

Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax. Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle.