Banquet Captain On Call

The Banquet Captain performs a variety of functions. The most qualified individuals will have the ability to perform more than one function (e.g. event set-up/take-down, busser, food/drink server, and bartending). These are on-call positions that will be scheduled to work special events like weddings, meetings, conferences, etc. These positions require interaction with staff, event organizers, and guests. This requires a positive, friendly, efficient manner, as well as a professional appearance. This position is based out of the Legacy Resort Hotel and Spa in San Diego, CA. Must maintain confidentially, and be able to work the assigned schedule.

PRIMARY RESPONSIBILITIES:

• Reads and understands banquet event order (BEO) to determine function requirements, number of guests, proper way to complete the room set-up, including type of bar (house, premium, cash, open, etc.).

• Sets up and takes down tables, chairs, and other items for events by putting out tablecloths, place settings, arranging table placement and setting up buffet.

• Sets up portable bar in function area as instructed.

• Assists with food and beverage service, including but not limited to, carrying plates of food on trays, serving guests in a timely manner, removing each round of plates, replenish utensils, carry coffee pots, water and beverages throughout the room, refilling cups and glasses as needed and requested.

• Makes and serves drinks to guests in a cordial, professional manner following the training for responsible alcohol server guidelines.

• Performs cleaning tasks and breakdown of service which include clearing away all plates, glasses, tablecloths, place settings and trash from tables. In addition, may also include cleaning the bar thoroughly, wiping surface areas, emptying water in the portable bar, removing liquor from tables and returning the bar and all equipment and supplies to the proper areas.

• Follows all guest check and money-handling procedures when tending a cash bar or serving a-la-carte and beverage orders.

• Maintains high standards of food safety and cleanliness, ensuring the proper food handling procedures are followed at all times.

• Knows the beverage menu for each function and the ingredients and preparation methods in order to prepare beverages to be served as specified.

• Uses “Suggestive Selling” techniques in order to upsell whenever possible.

• Reports any unusual occurrences and/or requests to immediate supervisor, manager on duty or Executive Chef.

• Demonstrates a working knowledge of all hotel safety and security procedures as required, maintaining a secure and safe environment for employees as well as guests.

• Completes special projects and other responsibilities as assigned.

ADDITIONAL RESPONSIBILITIES:

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail — all team members are evaluated against this standard. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

QUALIFICATIONS:

• High school diploma or general education diploma (GED) is required.

• Minimum two years banquet serving and bartending experience required.

• California Food Handler’s Certificate required.

• Responsible Beverage Service (RBS) Training required.

• Must be 21 years of age to serve alcoholic beverages.

• Experience in a resort hotel is preferred.

• First Aid, CPR and defibrillator certifications preferred.

COMPETENCIES:

• Commitment to quality and exceptional customer service.

• Self-starting personality with an even disposition

• Excellent oral communication skills; ability to effectively communicate information to management and guests.

• Must be able to communicate in English; ability to speak additional languages is a plus.

• Compute basic mathematical calculations (add subtract, multiply and divide numbers) and ability to accurately count cash.

• Work cohesively with co-workers as part of a team.

• Work with minimal supervision.

• MUST provide your own uniform, which consists of clean and pressed, black long sleeve button up shirt, black pants and black non-slip shoes.

HOURS OF WORK:

A flexible schedule, which include nights, weekends and holidays, is required to adjust to the changing needs of business operations.

TRAVEL:

No travel required for this position.

OTHER DUTIES:
The purpose of this job description is to summarize the primary job functions and responsibilities of this position; it is not intended to be an all-inclusive list. Therefore, employees will be expected to perform additional duties as assigned by their supervisor or their supervisor’s designee. Duties and responsibilities may change at any time with or without advance notice.

WORK ENVIRONMENT:

This job operates on a large campus with multi-story buildings and uneven outdoor areas (e.g., steps, ramps, and gardens) that are open to the elements and changing weather conditions. This position requires regular interaction with staff and members of the public and routinely uses various types of restaurant/bar/kitchen equipment, specialized tools, knives, hot water, flames, moving carts, queen marys, portable bars, hotbox and coolers, etc. In addition to standard office equipment such as a computer, phone, calculator, photocopier, etc. Noise levels will occasionally be high due to equipment, movies, musical and theatrical performances, and other factors.

PHYSICAL AND MENTAL DEMANDS:

• This position requires the ability to navigate throughout a large campus with indoor and outdoor work and event spaces.

• 100% mobility required to reach all areas of the campus

Occasional (1 - 33% of the time)

Frequent (34 - 66% of the time)

Constant (67 - 100% of the time)

C = Requires standing, bending, twisting, kneeling, crouching, stooping, crawling, walking, running, repetitive movement and using hands to handle, control, or feel objects, tools or controls.

C = Requires the ability to be able to pull, push, stand, sit, stoop, bend, reach, move or carry equipment.

C = Requires close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust and focus.

C = Requires the ability to lift/carry objects 25-50 lbs; occasionally push/move or team lift objects that weigh more than 50 lbs.

F = Requires working outside in all types of weather conditions.

O = Subject to cuts, burns, and bruises.

Pay: From $17.75 per hour

Benefits:

• Flexible schedule

Shift:

• 4 hour shift
• 8 hour shift
• Evening shift
• Morning shift

Experience:

• Banquet Captain: 2 years (Required)
• Banquet Server: 1 year (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

Salary : $18