Banquet Captain

Essential Functions

1. Serve food and/or beverage items.  Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function.
2. Train all banquet staff to include conducting roll call and monthly meetings and illustrating the proper techniques for different types of service.  Monitor staff performance.  Define performance requirements and develop action plans for achieving goals.
3. Supervise the set up of function rooms to include placement of linens, silver, china and glassware according to event order specifications.  Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set up.
4. Verbally communicate, in a calm, positive demeanor, during the course of the functions with the kitchen, service, beverage, convention services and engineering staffs, as well as the guest host to ensure timely execution of events, quality of service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
5. Supervise clean up of function rooms and proper breakdown and storage of equipment.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.

• Performs general cleaning tasks using standard hotel cleaning products.
• Make sure employees are adhering to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.
• Other duties as assigned, including: assisting security with disorderly guests and reporting any suspicious persons or activity immediately

Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Ability to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Knowledge of various types of equipment and set up styles used in the meeting rooms.
• Ability to operate beverage equipment.
• Hearing and visual ability to observe and detect signs of emergency situations.

3 years of experience in a high volume banquet setting.