Banquet Captain

Department: Banquets

Supervisor: Banquet Manager

FLSA Category: Non-Exempt

Terms of Employment: At Will

Position Status: Part-time Under 30, hours are based on events

Annual Salary: $18.00 /Hourly tips; (average $40k / year total gross earnings)

Position Objective:

The Banquet Captain is responsible for the supervision of banquet staff and bartenders. The position coordinates all aspects of the room/facilities set-up (including audio visual) and food and beverage service to ensure guest satisfaction while meeting CCAE standards and maximizing profits. The position may exercise autonomous supervision during smaller Center events and concessions.

Duties and Responsibilities:

Key duties and responsibilities include, but are not limited to:

Pre-Event:

• Ensuring all set up of functions are prepared per master Banquet Event Order (BEO).
• Communicating with Banquet Manager, Head Chef, Event Sales Managers, or Director of Center Sales regarding last minute changes.
• Conducting pre-function training and menu meetings.
• Following all opening procedures to ensure areas are secure and energy efficient.
• Supervising handling of equipment for function set-up.

Customer Service:

• Acting as a point of contact to the client and liaison to the kitchen and banquet staff during events.
• Performing all guest contact activities in a cordial, efficient, and professional manner, maintaining a commitment to excellent customer service.
• Handling all guest requests. As needed, requesting the assistance of the Head Chef or Banquet Manager.

Post-Event:

• Drafting accurate post-function Captain’s Report (critique).
• Ensuring all pre-set rooms are properly and completely set for the next shift.
• Following all closing procedures to ensure areas are secure and energy efficient.

Administration:

• Ensuring accurate guest counts for proper guest billing.
• Assisting with or conducting inventories of food, beverages, equipment, meeting supplies and china, glass, silverware, etc., as directed by Banquet Manager.
• Ensuring all cash control/handling policies and procedures are followed.
• Receiving and balancing banks.
• Following all CCAE accounting and billing procedures.
• Supervising liquor in & out inventory.

Supervision:

• Supervising banquet staff and bartenders.
• Ensuring proper handling and cleaning of all equipment, china, glass and silver by Banquet staff.
• Constantly spot-checking staff performance and relating concerns to Banquet Manager.
• Adhering to all CCAE and department-specific policies and procedures and enforcing them with subordinates.
• Ensuring proper LEAD procedures are followed.

Health / Safety:

• Following and enforcing all sanitation procedures including safety guidelines and OSHA requirements.
• Attending all safety meetings as required by management.

Performing other related duties as assigned.

Knowledge, Skills, and Abilities:

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.

• Minimum two years of formal experience as a Banquet Captain for a conference center, banquet facility or full service hotel operation.
• Must have experience and knowledge in all facets of banquet operations, including setting up, operating, and troubleshooting a variety of audio/visual equipment.
• Strong skills in service management, banquet operations, and employee training and motivation.
• Ability to Bartend.
• Able to stand / walk for 6 hours or more based on the need.
• Able to lift up to 30 lbs. or more based on the need.
• Able to work overtime, weekends and holidays if needed.
• Must wear appropriate uniform at all times.
• Excellent communication skills.
• Positive interpersonal skills.

License/Qualifications:

• Must have, or be able to obtain, an up to date Food Handler card.
• ABC “LEAD” certified preferred.

Physical demands:

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.

• Must be able to stand / walk for 6 or more hours, walk for long periods of time.
• Must be able to regularly lift and/or move up to 30 pounds, frequently lift and/or move up to 30 pounds, and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include, close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Able to reach hands and arms in any direction and kneel and stoop repeatedly
• Ability to speak and hear
• Identify and distinguish colors

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Working Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Working conditions:

• May be indoor or outdoor setting depending on the event
• Varied weather conditions are expected
• Noise levels vary, but can be high during events, shows, etc.
• Varying schedule to include evenings, holidays and extended hours as business dictate.

The California Center for the Arts, Escondido is proud to be an Equal Opportunity Employer and considers qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identify, age, disability, veteran status or any other protected factors under federal, state or local law.