Banquet Captain
The primary purpose of the Banquet Captain is help execute successful catering events to achieve assigned catering and associated room revenue goals.
Essential Functions & Responsibilities
· Ability to understand a Banquet Event Order (BEO) and execute as outlined.
· Helps oversee all the logistics of events
· Leads a team to carry out guest and client requests
· Prepares a banquet room layout; moving tables and chairs as requested.
· Ensures food service runs smoothly, food is of quality and as requested.
· If buffet, ensures buffet setup is carried out in a timely manner, and buffet is monitored for deficiencies throughout service.
· If plated, ensures food is kept at proper temperature for appropriate time and orders are accurate.
· Food needs will vary per event.
· Perform billing duties upon completion of event.
· Ensure that public space needed is properly maintained and in good condition
· Performs other related duties as assigned.
The ideal candidate will have the following qualities:
· Is punctual, accountable, reliable, personable, clean, respectful, and adaptable
· Demonstrates problem solving, decision-making and conflict resolution skills.
· Ability to adapt with changing needs, making appropriate adjustments when needed.
Associate Requirements
· No set hours, as schedule will be based on the needs and timing of the group.
· Must have open availability (days, nights, weekdays, weekends, holidays, etc.)
· Associates are required to comply with department uniform and appearance standards.
· Associates are expected to carry out all reasonable requests by Managers/Supervisors which the associate is capable of performing.
· Travel: none
· Lifting: Yes. Up to 50 pounds.
· Other specials physical or mental requirements: Person is walking throughout the building to provide service and ensure tasks are completed appropriately and timely.
o Person will at times have to move conference facility tables, chairs, equipment, push carts, set up breaks.
Additional Operational Responsibilities
· Assist team with training, supplies and support in order to consistently provide quality service.
· Practice safety standards at all times. Know all property specific hotel emergency plans.
· Comply with Record Retention, Standard Operating Procedures and daily responsibilities.
· Adhere to all work rules, procedures and policies established by the company, including but not limited to those contained in the employee handbook.
· Assist in other departments (front desk, Bistro and housekeeping) as needed in order to consistently provide quality service.