Banquet Captain

Juniper Preserve is excited to announce the exceptional career opportunity of Banquet Captain. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests.

SUMMARY

Ensures exceptional service to all members and resort guests by supervising the banquet service for all special functions. Performs additional essential duties effectively, accurately and efficiently.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Reviews scheduled banquet staff, assigns banquet staff functions, reviews BEOs and banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to ensure appearance and hygiene standards are being met.
• Communicates with the Event Manager, Culinary or other assigned coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Confirm proper equipment has been rented for those items not available in inventory.
• Oversee and supervise staff to ensure seamless execution and exceptional service during events.
• Must be able to verbalize menu items clearly to guests while taking orders or responding to requests
• Must be able to hear well amongst loud background noise
• Must be able to write or memorize orders
• Must balance money and input all banquet orders at the end of each shift.
• Must be able to effectively card all guests who appear under the age of 30 for alcohol purchases and under the age of 25 for tobacco purchases.
• Maintains organized and clean work area and performs daily, weekly and monthly side work duties set by the Banquet Manager.
• Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a professional standard at Juniper Preserve including, but not limited to, appearance, interaction with members, associates, guests of the resort, verbal discussions and written correspondence. Does not discuss work related issues with members and resort guests.
• Maintains positive attitude and the flexibility to take on new and different tasks as assigned by the Assistant Director of Events
• Availability to work weekends and holidays as needed to meet business needs.

QUALIFICATIONS

In order to accomplish this job satisfactorily, the individual must be able to do each of these essential areas satisfactorily. Reasonable arrangements can be made for an individual with disabilities to exercise these functions.

• High School graduate. Some college training is preferred as well as wine knowledge course(s) and 2-3 years management experience and/or training or an equivalent of hands-on training in a restaurant or golf club house or Hotel/restaurant management.
• Must possess the ability to effectively present information and respond to questions from groups of members, guests, management and employees.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must maintain current Food Handlers Card and OLCC Servers Permit.
• Requires a valid Oregon Driver License.

TRAVEL REQUIREMENTS

• Local travel may be required in conjunction with Member/Guest events. Regional travel for training purposes may be occasionally required.

WORKING CONDITIONS

• May work any combination of 100% Inside, to 100% Outside dependent upon function venue. May be exposed to temperatures ranging from extreme cold to very warm.