Banquet Captain

SCOPE / POSITION OVERVIEW

Ensure that all guests receive immediate attention, and their food and beverage requests are promptly and courteously served. Ensure that the staff is properly trained and monitored in service techniques and operational procedures.

JOB RESPONSIBILITIES

• Conduct daily pre-shift meetings prior to each event and relay information pertinent to the day’s/meal period activities.
• Assist in the training, and proficiency of employees in the banquet department.
• Ensure the cleanliness and proper set up of all banquet and meeting rooms and check maintenance of all equipment in these areas.
• Ensure quantity levels of food and beverage products and maintain quality standards in production, service facilities, and to member/guest satisfaction.
• Participate in the continuous cleaning and upkeep of all food and beverage areas.
• Ensure that the service staff provides immediate and proper attention to the member/guest. Resolve any member/guest complaints immediately and professionally. Ensure that work stations are properly refilled at the beginning and end of every shift.
• Circulate in the dining room periodically and direct the service personnel to serve newly seated member/guest. Advise supervisor of any member/guest complaints so they can be immediately and professionally resolved.
• Ensure that all food and beverages are served according to specifications as prescribed by banquet contract.
• Assume responsibility as the supervisor on the floor during all banquet functions, ensuring food and service standards are maintained.
• Prepare and serve wine according to the specifications prescribed by standard operating procedures. Use the proper garnishes, china, glassware and flatware for all food and beverage.
• Manage labor hours for banquet service staff; maintaining appropriate staffing levels based on customer volume. Complete requisition forms for all supplies.
• Troubleshoot and make recommendations regarding performance issues relating to staff, menus, equipment and point of sale system.
• Ensure banquet service staff and other front of house staff are maintaining proper sanitation procedures and that these are procedures are consistent with local ordinances.
• Set-up and break-down banquet tables, chairs, display tables and care, theme decorations, and other equipment to accommodate the operations as required by the Reservation Book, Banquet Event Order, and/or special event plan or diagram.
• Ensure audiovisual and any other special presentation material/equipment is set up and operating prior to the event.
• Close and secure entire club at designated times using standard closing procedures.
• Ensure that the supervisor is informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is NOT to be served.
• Special projects or other duties as assigned.
• Ring charges through POS and count cash banks.

REQUIRED SKILLS

Thorough knowledge of food and beverage service operational procedures as would normally be acquired through a high school diploma or equivalent education.

Thorough knowledge of general business administration practices, sanitation procedures and state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through at least one year of similar experience in progressively responsible positions.

Job Types: Seasonal, Part-time

Pay: $24.00 per hour

Benefits:

• Employee discount

Shift:

• 8 hour shift
• Day shift
• Evening shift

Work Location: In person

Salary : $24