The Banquet Captain will be responsible for ensuring courteous, friendly and efficient food and beverage service to banquet clients consistent with brand standards. Direct necessary arrangements prior to and during banquet events to ensure events are set up accordingly. Services and trains banquet staff and is responsible for service provided to an assigned area.

JOB DUTIES

• Accountable for guest contact relations.
  • Check function rooms prior to guest arrival, greet guests and receive last minute instructions.
  • Present guest billings, process payments, obtain comments by speaking with the guest, and record findings on the captain’s report. Adhere to payment, cash handling and credit policies.
  • Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy.
  • Maintain positive Guest relations at all times.
  • Interact in courteous and professional manner with Guests.
• Make all necessary arrangements prior to function, review function order and changes, prepare linen requisition, ensure steward has provided the correct quantities of flatware, plates, glassware, etc., check beverage arrangements, prepare a setup list for servers, check with the Catering office regarding setup time and check equipment supply.
  • Responsible to review the change sheet for each event.
  • Responsible for holding a pre-function meeting on all social events to discuss menu, service details and section assignments
  • Inspect servers, assign server stations, check room readiness (heat and light), review with Management and Banquet Setup staff the setup sheet, inspect all tables, bars, bartenders, and buffet line.
  • Responsible for identifying the on-site contact for each event and introduce him/herself prior to each event and briefly go over the event with the contact.
  • Responsible for communicating with the kitchen on counts and any changes for each event prior to dish up.
• Assist with the service of banquet events as needed.
  • Open wine/champagne bottles and serve in accordance with banquet standards.
  • Make all varieties of coffee in accordance with banquet standards.
  • Serve all food courses and non-alcoholic beverage items to the Guest in accordance with standards.
  • Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
  • Clear each course following banquet procedures.
  • Remove soiled wares from tables as assigned and transport to dish washing area.
  • Assist with opening and closing duties as needed.
  • Responsible for writing a captain’s report for each event.
  • Closing Captain is responsible for preparing the banquet Event Summary Report and closing paperwork
• In the absence of the banquet set up supervisor and banquet manager, the captain designated on the schedule as set up supervisor will be responsible to oversee that set up staff and check all rooms for completion and proper set up.
  • Responsible for the overall appearance and proper set up of all banquet rooms on a daily basis.
  • Assign rooms and set up assignments to all set up staff members each shift.
  • Check each area of each meeting room to see that it meets all standards and all requirements of the contract, paying special attention to all small details, e.g., walls, carpet stains, matching silverware, chipped or cracked china and glassware, and cleanliness of all china, glassware and linens prior to leaving each night.
  • Responsible to communicate clearly with the day captain about any shortages of equipment the night before so that it may be put in place prior to the start of any meeting the next day.
• Assist with training banquet service and setup staff through participative supervision.
  • Provide sample setups, assign side work in stations.
  • Provide assistance and supervision during meal service. Control servers, table clearing and tray breakdown. 
  • Responsible for linen use and handling procedures.
• Responsible for enforcing all associate policies in accordance with the employee handbook in the absence of the banquet manager, and to report all infraction of policies immediately to the banquet manager when present.
• Interact with people beyond giving and receiving instructions, particularly in resolving Guest complaints.
• Attend daily and weekly meetings in the absence of the banquet manager.
• Follow maintenance program and cleaning schedule.
• Promote open channels of communication between all hotel departments and the banquet department.
• Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
• Be a Team Player and encourage the teamwork attitude among staff.
• Attends department and inter-departmental meetings.
• Notify management of any pertinent information related to shift activities.
• Assist with turning over banquet rooms from one group to another.
• Be knowledgeable in all hotel emergency procedures.
• Ensures total guest satisfaction.
• Follow supervisor’s instructions and performs other duties as developed, directed or assigned.
• Assist in safety and maintenance by tracking items in HotSos for relevant department

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Rarely.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Rarely. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Frequently. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Frequently.

CLIMBING: Rarely.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly. 

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Frequently. Pushing carts down hallways.

LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 30 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances. 

The Hilton DC National Mall provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to Alesia Green atalesia.green@hiltondcnationalmall.comto let us know the nature of your request.