Description

BANQUET CAPTAIN SUMMARY:

Act as a liaison between the Banquet Chef and Banquet Service Team to ensure complete, effective communication between the production serving of banquet food. Provide quality service to our guests during their dining experience, exceeding our service standards, and providing service excellence related to well-prepared cocktails, knowledge of food and wine.

WHAT YOU GET TO DO:

• Schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed; examine the cleanliness of the venue, including bathrooms, prior to a function.
• Work closely with Food and Beverage Directors and Supervisors and coordinate with kitchen staff to execute the details of the menu, food preparation activities, and service standards.
• Inspect food service tables and table place settings, including table linens, china, glass, silverware and condiments for correct placement and ensure that each element is clean, undamaged, and attractive.
• Ensure all scheduled events take place on time and according to plan. Interact with the host to respond to any special requests or last-minute adjustments prior to and during the event.
• Monitor the activities of employees and guests and respond appropriately to questions, complaints, or comments.
• Train staff to recognize improper guest behavior and act accordingly.
• Supervise service received by guests, clearing and post-function cleanup of functions, rooms, aisle, storage areas, equipment and more.

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• The ability to communicate clearly and effectively while maintaining a fast-pace and remaining highly organized and detail oriented.
• Utilize strong organization and excellent customer service and cash handling skills.
• Possess a functional knowledge of food techniques, their preparation and presentation.
• Ability to lift supplies or equipment of 30#’s or more.
• 2 years of experience in banquet or catering service and/or prior experience in a supervisory role.
• Ability to count, read and write in the English language.
• Frequent periods of pushing, pulling, bending, stooping, upward reaching coupled with prolonged periods of standing and walking.
• Constant visual and hearing acuity and frequent agility and dexterity required.
• Certification to serve alcoholic beverages.
• Continued flexibility to work on weekends, evenings, and holidays.
• Ability to stand for long periods of time, lift and carry items such as food trays and equipment