The Banquet Captain is responsible for:

• Operate Banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchisor policies and procedures while meeting/exceeding financial goals.
• Responsible for assisting with long and short term planning and day-to-day operations of the banquet section. 
• Recommends policy and procedural changes. 
• Implements and monitors the section's budget and manages expenses within approved budget constraints.

The Banquet Captain’s primary responsibilities will include:

• Analyze Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Monitor and control Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Hire staff and conduct orientation to ensure that all areas of responsibility are properly covered according to company standards and within budget.
• Assign all associates their duties, and inspect work for conformance to prescribed company/franchise standards of cleanliness.
• Prepare all schedules for the department and forwards same to senior management for approval.
• Inventories stock to ensure adequate supplies.
• Investigate complaints and takes corrective action.
• Prepare any reports concerning room occupancy, payroll expenses, and department expenses. 
• Record data concerning work assignments and special projects and prepare periodic reports. Check periodically each day on any and all special project work.
• Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience.
• Possess full knowledge of all matters relating to proper techniques as established by hotel/franchise requirements.
• Interact with fellow associates in a courteous and professional manner.
• Ensure that all guest requests you receive are satisfied in a timely and efficient manner. 
• Provides service in a highly professional manner at all times.
• Conduct daily pre-shift meeting.
• Complete associate safety training in compliance with franchise procedures, regulations and Banquet Captain.
• Review internal management reports to include: occupancy forecasts, night audit summary, payroll edits, man-hour and payroll reports, productivity results from the prior day, operating checkbook accounts and schedules.
• Generate all department purchase orders and forwards same to senior management for approval.
• Participate with formation of department annual operating budgets.
• Ensure that the hotel maintains all standards as defined by any third party affiliations hotel franchiser where applicable.
• Perform month end inventories in a timely and accurate manner.
• Ensure that all department employees receive comprehensive training as specified by the operating business plan assumptions.
• Enforce 100% staff compliance with uniform and grooming standards.
• Report unsafe work conditions/practices and safety/security violations in accordance with company policy.
• Other duties as assigned.
• Non Essential Functions:
• Participate in all special projects, task forces and committees, as requested.

• Attend weekly staff meeting

• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent English verbal and written communication.
• Exposure to scheduling, purchase orders processing, time cards calculations and expense control systems preferred.
• Demonstrated computer skills.
• Knowledgeable with Delphi system and or optimal settings

• Education – One to two years of post high school education.
• Experience – Two to three years in a related position.

• • Prior experience as a property level Banquet Captain preferred.