Banquet Captain

Summary
Provides prompt and courteous food and beverage service to restaurant and banquet guests while maximizing sales and guest satisfaction. Responsible for the overall success of a FOH service.

Duties/Tasks

• Describes all menu items; methods of preparation and prices as needed. Works within policy to accommodate guest's special food requests.
• Documents legibly the guest's order information on guest checks.
• Upsells established menu items or specials to maximize food and beverage revenues.
• Serves menu items to guests in a prompt and courteous manner and according to established service standards.
• Works well with kitchen staff.
• Performs pre- and post-shift side work; stocks service station, makes coffee, etc.
• Ensure opening and closing FOH duties are completed efficiently.
• Completes accurately the customer transactions as outlined in cash and charge procedures.
• May assist Greeter/Cashier/Bartender with greeting and seating guests; may assist bus person with clearing table and filling glasses.
• Ensure all service staff meets with uniform policy.
• Work with General Manger and lodging staff on “house guest” reservations and special requests.
• Responsible for overall look and feel of dinning room and event spaces, I.e. cleanliness, candles, décor, music, layouts, etc…
• Assist manager(s) and chef(s) with monthly/yearly inventories.
• Communicate with General Manager about banquet event orders and special requests in a timely manner.
• Resolve customer concerns quickly and to satisfaction, understanding of when to elevate a concern to General Manger.
• Provide feedback to management on how banquets can be improved upon by listening to guests and observing operations.
• Responsible for proper use and storage of all equipment, furniture, and fixtures of the restaurant and banquet supplies.
• Preform all other department appropriate tasks assigned.