The Golden Hotel Banquet Captain

The 5 Senses Culture:

At 5 Senses we are driven by igniting the 5 senses of ourguests and team members through genuine acts of hospitality. It is our missionto touch the hearts of our guests and teams, to welcome all we see, to addflavor to the experience, anticipate, listen and respond to needs and help ourteam smell success. We are an experienced team doing hospitality a new way.

Getting the Job Done:

·The BanquetCaptain is responsible for assisting with the management of all banquetfunctions in the hotel's continuing effort todeliver outstanding guest service and financialprofitability.

·Assist with themanagement of daily banquet functions to include, but not limited to, planning,organizing, and executing breakfasts, coffee breaks, luncheons, dinners,cocktail receptions, galas, etc.

·Assist with thesupervision and coordination of banquet activities and employees; hire, train,develop, assess, and empower staff to achieve the department's goals.

·Provide guests and team members withprofessional, efficient, courteous, and genuine hospitality.

·Oversee the set-upof function rooms to include, but not limited to, the placement of linens,silver, glassware, and chinaware according to event specifications and a fullinspection.

·Oversee thebreakdown of the function room and ensure proper storage of equipment.

·Serves orders, listens, and notes the guestrequests.

·Follows up and ensure satisfaction toheighten the guest experience.

·Anticipates guest’s needs and offers servicesprior to the guest asking.

·Maintains the image of the hotel by appearingpresentable and well groomed.

·Manages guest’s concerns appropriately andresolves issues to the guest’s satisfaction keeping business objectives inmind.

·Supports the kitchen team by helping assemblefood items as needed; ensuring the presentation is attractive and to standards.

·As the primary guest contact, show patienceand a willingness to help and support the guests with their requests.

·Completes tasks assigned by the Banquet Manager, F&B Manger, and/or HotelManagers which may include bussing tables, completing side work prep andcleaning of the banquet kitchen area.

·Be aware of the Guest Service Scores andunderstand role ensuring guest satisfaction.

·Attends all mandatory meetings and timelycompletes all required training.

THIS POSITION REQUIRES OPEN AVAILABILITY APRIL THOUGH DECEMBER.

Experience for Success:

·Previous Restaurant/Banquet experience a plus

·High school diploma or equivalent

·Experience in customer service

·Desire to work in a fast paced andinteractive environment

·State required Food Handlers and LiquorCertification

·Strong communication skills, additionallanguage a plus

The Good Stuff:

·Opportunity to grow your career and developthru structured development programs

·Competitive Medical, Dental and Visionbenefits

·Wellness and Commuter Stipend

·Vacation PTO Plan and Paid Sick Days

·7 Paid Holidays

·Free nights at our hotels

·Monthly fun and recognition

A percentage of event service fee is divided among the banquet staff.

The Fine Print:

5 Senses Hospitality Management provides equal employmentopportunities (EEO) to all team members and applicants for employment withoutregard to race, color, religion, sex, national origin, age, disability orgenetics. In addition to the federal law requirements 5 Senses Managementcomplies with applicable state and local laws governing nondiscrimination inemployment in all locations in which the company has facilities. This policyapplies to all terms and conditions of employment. 5 Senses Hospitality Managementexpressively prohibits any form of workplace harassment based on race, color,religion, gender, sexual orientation, gender identity or expression, nationalorigin, age, genetic information, disability or veteran status. Improperinterference with the ability of a 5 Senses team member to perform their jobduties may result in discipline up to and including termination.