What are the responsibilities and job description for the Events & Banquet Captain position at Southall?
With an inviting inn, a working farm, and dining and spa experiences that honor both the land and the seasons, Southall is a place where creativity, connection, and collaboration flourish. The ideal location for corporate retreats, executive summits, and to reward top performers, here everyday distractions give way to enticing discoveries. Its a blend of tradition and innovation, fueled by curiosity and wonderproviding teams with the time and space to relax and build stronger bonds, or to focus and strategize.
The Banquet Captain will assist the Assistant Banquet Manager in the successful operation of the banquet department, leading staff and events throughout the property's multiple Meeting spaces and Outdoor Event spaces. will work in various event locations on property, including The Orchard Event Center, Jammery, Hilltop Pavilion and other remote locations. Working closely with the Banquet Operations Manager and will represent the Food and Beverage team and will be instrumental in the upholding of the service culture and standards Southall Farm & Inn.
Skills and Experience:
- To understand and respond to all guest needs and requests in a timely and professional manner, deferring to the Catering and Conference Services Manager when necessary to ensure customer satisfaction.
- To make the Catering and Events Services Manager aware of all guest comments and challenges.
- To act to ensure guest satisfaction with banquet service, including previewing all banquet event orders; meeting with clients prior to functions regarding special requirements; directing service staff during functions; and personally, overseeing service to VIP tables
- To extend a courteous, friendly, and professional greeting to guests.
- To verify with the Banquet Operations Manager that the room is set up to their specification and satisfaction.
- To ensure proper execution of all banquet functions, including meeting all customer specifications and special requests; overseeing room set-up and breakdown; and ensuring proper staffing for each function.
- To assign side-work and breakdown duties to banquet service personnel.
- To maintain the proper care and cleanliness of tableware and serving equipment, handling both to minimize breakage.
- To ensure that all banquet equipment is kept in good working order, always.
- Maintain cleanliness standards and excellent condition of equipment and surrounding work areas
- To conduct pre-service meetings with banquet set up team, to ensure service standards.
- To check that all liquor cabinets are always locked.
- To check all banquet rooms daily and to immediately report any maintenance problem to the Engineering Department.
- To immediately report all suspicious occurrences and hazardous conditions.
- To always maintain the cleanliness and safety of work areas.
- To ensure safe work practices of all banquet staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
Skills and Experience:
- 1-2 years of Food & Beverage or Event leadership, preferably in a luxury resort environment
- Experience with Micros and Delphi
- Detail oriented.
- Organized and efficient.
- Safety-minded.
- High quality standards for production and service.
- Diplomatic and calm.
- Strong verbal communication skills.
- Courteous, friendly, and professional manner.
- Good team player.
- Customer service focus.
- Able to work productively with little supervision.
- Trustworthy and reliable.
- Able to effectively direct staff
Education and Requirements:
- High School Diploma
- Must be able to push, pull and lift 50 lbs.
- Available to work weekends, evenings and/or holidays
- Must be able to walk and stand for prolonged periods as needed and able to work in all weather conditions.
Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.