Banquet Captain

Description

The Hotel Deco is a luxury boutique hotel located in the art district of downtown Omaha. We offer an outstanding benefits package for full-time associates as well as free off-street parking and meals for all associates.

SUMMARY: The Banquet Captain functions as the lead banquet server; trains and schedules banquet servers. This position also performs the duties of a banquet server, taking food and drink orders and serving guests, and illustrating the proper techniques and etiquette for all styles of service.

DUTIES AND RESPONSIBILITIES:

• Check server and house person Banquet Event Orders (BEO) to ensure that all information is accurate
• Check room set-up to see that BEO directions are completely followed. Ensure that all public areas are neat and clean
• Make contact with group representatives; explain how to make contact if needed throughout function
• Communicate all BEO changes to catering office and affected departments
• Coordinate with banquet staff set-ups, changes and time schedules for all functions
• Operate as a banquet server; setting-up, greeting and serving the guest and breaking-down the function
• Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean
• Recap all banquet checks at end of each day and turn in to Night Audit
• Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Performs other related duties as assigned by management

Qualifications

QUALIFICATIONS:

• Strong organizational skills; ability to manage priorities and workflow
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Excellent customer service skills
• Good judgement with the ability to make timely and sound decisions
• Creative, flexible, and innovative team player
• Professional appearance and demeanor
• Ability to effectively communicate with people at all levels and from various backgrounds

EDUCATION AND EXPERIENCE:

• One to two years of banquet experience
• Prior supervisory experience preferred
• Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations

COMPETENCIES:

• Quality--Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity--Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security--Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Attendance/Punctuality--Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability--Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Continually required to stand, walk, bend, stoop, lift, and reach
• Continually required to lift/push/carry items up to 50 lbs.
• Occasional exposure to extreme heat or cold and loud noise

SALARY:

HOURS:

BENEFITS:

• Medical, Dental, and Vision Insurance
• Company paid Basic Life and AD&D Insurance
• 401(k) with Company match
• Paid Time Off and State required Sick Pay
• 8 Paid Holidays
• Hotel discounts by brand
• Voluntary Short-Term and Long-Term Disability

Salary : $20 - $25