Banquet Captain

SUMMARY: Effectively supervise banquet service teams while working in a hands-on server capacity.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

QUALITY CONTROL:

· Highest standard of food product, sanitation, storage, and handling procedures.

· Food product, presentation, and service standards.

· Monitor food quality, nutritional, and portion control standards.

· Oversee and delegate work to Banquet Servers.

OPERATIONS:

· Knowledge of hotel history and statistics, and all daily meeting/events and location.

· Know all in-house VIP guests, daily specials, and wines by the glass

· Follow schedule, side work and station assignments.

· Thorough menu knowledge and wine paring

· Follow complete SOP details

· Lead and assign various banquet tasks including points of service details:

• table set up
• tabletop maintenance/clearing
• service pace in delivering food from kitchen to guest table to ensure food quality and presentation.

· Pours coffee and water

· Respond to guest requests

· Leads in shift staff roll call briefing.

· Completes and assigns side work; Opening/running/closing

· Training banquet staff and banquet house persons

PERSONNEL:

Maintains adherence to uniform and grooming codes by entire line staff.

SUPERVISORY RESPONSIBILITIES:

This directly supervise service team of Banquet Servers and Banquet Housepersons to complete all set-up equipment such as Dance Floor must be secured, table legs locked and secured for safety. Walk through all even space to ensure every area is set and cleaned by Resort standards. Billing out daily events when necessary. Captain reports to be filled out per event when necessary.

QUALIFICATIONS REQUIREMENTS:

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.

EDUCATIONAL AND REQUIRED SKILLS:

High School or General Education Diploma (G.E.D.). 2 years Front of the House Food and Beverage supervisory experience in luxury World Class Hotel or equivalent combination of education and experience.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to clearly and effectively communicate with service team and present specific culinary and wine information to guests.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

REASONING ABILITY:

· Absolute Quality Detailed Service ethic.

· Well-rounded management and operational troubleshooting and problem-solving techniques.

· Strong interpersonal staff and guest relations.

· Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Job Type: Full-time

Pay: $20.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Vision insurance

Work Location: In person

Salary : $20