Position: Banquet Captain

Department: Banquets

Purpose: To manage, plan and direct the banquet operations including service, and set-up of service. Will partner closely with the Catering/Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.

Reports to: Food & Beverage Director

Essential Functions:

• Oversees all banquet service operations and ensures that all banquet service details are executed. Assist in ensuring that the events are on time. Make adjustments as needed and relay that information to the appropriate personnel.
• Review Banquet Event Orders (BEO) at the beginning of each shift to ensure room are set as contracted. Confirm and setup A/V equipment needs to contract for the event.
• Responsible for the performance of the banquet service staff, including direct supervision of the banquet staff. Provides leadership to the staff in the absence of the Banquet Manager.
• Collaborate with Catering/Sales, Food & Beverage managers and the Culinary team to ensure that quality service is provided for all meeting and banquet guests.
• Assist with the cost and quality control of banquet services.
• Be an active liaison for our guests to ensure outstanding customer service while maintaining company procedures and complying with company policies
• Maintain all equipment and facilities in an organized, clean, safe environment.
• Communicate any areas of need, problems, and concerns from guest to Catering Sales Manger and/or Food & Beverage Director.
• Work closely with Guest Services and Maintenance to schedule and perform transportation of supplies and equipment as needed throughout the hotel.

Experience:

• Minimum of 2 years’ experience in Banquets, Food & Beverage, Conference Services or a related discipline is required.
• Excellent written and oral communication skills required

Tools and Equipment:

• Computer and printer, telephone, pen/pencil, photo-copying machine, file folders, filing cabinet, facsimile machine

Hotel Specific Essential Functions:

• Ability to work as a server, bartender, host, server to cover shifts as needed.
• Ability to lead by example.
• Ability to communicate clearly with all departments, being proactive to resolve issues.
• Ability to solve guest problems, recover the guest and create an amazing experience.
• Ability to work under pressure to turn a room into a different function in a short time.
• Ability to carry heavy trays
• Ability to handle guest requests and satisfy their needs.

Working Environment:

• Interior of hotel, in all areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.
• Sitting, walking, standing, bending, writing, typing, filing.
• Occasional lifting up to 25 lbs. Pushing of supply carts

Job Types: Part-time

Pay: From $18.00 per hour (Plus gratuity from events)

Benefits:

• Flexible schedule
• Hilton Discounts

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift (Primarily)

Weekly day range:

• Weekends as needed

Education:

• High school or equivalent (Preferred)

License/Certification:

• ServSafe Server Certification (Preferred)
• OLCC Alcohol Server-Sales License

Work Location: In person

Job Type: Part-time

Pay: From $18.00 per hour

Expected hours: 24 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• Under 1 year

Restaurant type:

• Bar
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekends as needed

Ability to Relocate:

• Portland, OR 97201: Relocate before starting work (Required)

Work Location: In person