SUMMARY

The restaurant / banquet captain's main function is to promote and ensure guest, client and attendee satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, accurate service. 

ACCOUNTABILITES

The Restaurant / Banquet Captain is the following-

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest, client and attendee Service

• Maintains guest, client and attendee service as the driving philosophy of the operation.
• Personally demonstrates a commitment to guest, client and attendee service in responding promptly to guest, client and attendee, client and attendee needs.
• Committed to making every guest, client and attendee satisfied.
• Meets or exceeds guest, client and attendee satisfaction measures.
• Ensures hotel / Brand standards and services contribute to the delivery of consistentguest, client and attendee services.
• Implements and practices guest, client and attendee service initiatives and performs to Gulph Creek Hotel Standards.

Operations

• Ensure the Restaurant,Meeting space and bar operations meet hotel standards.
• Maintain a through working knowledge of Micros register system including procedures and paperwork.
• Supervise dining room/meeting space, pre-function space according to forecasting and staffing guidelines.
• Ensure staff is in proper uniform, with nametag and good hygiene and sanitizing is maintained.
• Ensure Schedule, inventory, ordering supplied are completed on time.
• Develop skills necessary to enable promotion of team members.
• Help employees acquire the skills to achieve their goals. 
• Understand that when people dine in hotels they expect to receive great service and be pampered.
• Hire team members who understand the aforementioned items, and love to serve. 
• Maintain proper lighting and music levels in dining room. TV must be on during dinner hours and volume at acceptable level for all guests, clients and attendees. Menus must be clean and presentable.
• Be completely knowledgeable of Hotel’s emergency procedures and the responsibilities that are to be followed.
• Immediately notify manager of any emergency, security threat or hazardous situation.
• Use best judgment in handling any opportunities, for example Marriott scripted and unscripted moments, special promotions, discount of the day, and sales leads. 
• Record all opportunities, as described above, to keep communication lines open.
• Make sure all side work is done, tables are wiped, reset tables, floors are to be swept and mopped, everything is restocked, china and flatware is clean and properly put away, meeting space clean and set according to BEO provided by sales, service meeting space and pre-function areas as needed, banquet event setup as required, connect with sales team as well as guests, clients and attendees, to make sure standards and requests are met as well as providing great customer service.
• Must maintain positive attitude at all times.
• Contact immediate manager if any personal emergencies arise, prior to leaving work.

• Approach all encounters with guests, clients and attendees and employees in a friendly, service-oriented manner. 
• Maintain regular attendance in compliance with company, 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 nametag when working. 
• Comply at all times with the company standards and regulations to encourage safe and efficient hotel operations. 
• Other duties as required, from time to time, by immediate manager may be assigned to you.
• Accountable for sales and profit in his/her area 
• Maintain professional appearance and attitude throughout Restaurant and back of the house with guests, clients, attendees and staff members

SUPERVISORY RESPONSIBILITIES

Manages and directs staff including recruitment, selection and development to achieve Company goals and objectives.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High School Diploma or equivalent required.
• At least one year supervisory position held in restaurant or hotel. With Micros knowledge a plus.

REASONING ABILITY

Demonstrate the ability to anticipate and solve practical problems or resolve issues.

LANGUAGE AND MATHEMATICAL SKILLS 

• Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
• Ability to effectively communicate with employees, guest, client and attendees and supervisors for optimum operation of the property
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

Serve Safe and TIPS training

PHYSICAL DEMANDS/ WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Individuals must be able to lift up to 30lbs. 
• Following proper lifting procedures.
• Must be able to stand for 8 hour shifts. 
• Must be able to show leadership abilities.
• Must have organizational skills and quick decision maker.