FT Banquet Captain

JOB DESCRIPTION Position: Banquet Captain Status: Full-Time (will guarantee a minimum of 30 hours during slow season) Reports To: Director of Events & Event Managers POSITION OVERVIEW The Banquet Captain will assist the Event Managers with supervising banquet staff at events, specifically midweek. This person will be the point of contact during set ups and oversee the operation of the event. The Banquet Captain must possess qualities to lead, set up under little to no supervision and be able to work closely with interns, property caretakers, maintenance, etc. This position will also provide office support to the events team. Schedules will be created by the Staffing Manager and will be dictated by the event schedule. You must be available to work multiple events mid-week, weekends and occasional holidays. RESPONSIBILITIES SETUP/BREAKDOWN Act as opening manager; greet client and planner upon arrival, ensure all rentals are delivered and correct, properly open the venue and begin setup, confirm all aspects of the bar (to include specialty items) are accounted for Oversee breakdown at each event and ensure PPHG items are cleaned and stored aware properly in the correct place Act as a closing supervisor; send event report email, review venue for damages, properly lock venue, sign out staff, monitor rental companies removal of items Notify Event Manager of any purchasing needs, damage to the venue, concerns with staff, etc. EVENTS Monitor and answer MOD phone, as necessary; inform management of any staff call-outs, late arrivals, etc. Oversee sign in and sign out of all staff Oversee sign in and sign out of aprons and bowties; collect collateral to ensure we receive all items back at the conclusion of the event Enforce uniform and appearance standards for all employees, no excessive jewelry, hair pulled back, correct attire, etc. Assist teams during plate-up and monitor stations during events Ability to meet shift minimums, as outlined below: o Spring + Fall: minimum 2 Saturdays, 1 Friday, & 1 Sunday per month ? 16 Banquet Captain Shifts: March 1st June 30th ? 12 Banquet Captain Shifts: September 1st November30th o Winter + Summer: minimum 1 Saturday, 1 Friday, & 1 Sunday per month ? 9 Banquet Captain Shifts: December 1st February 28th/29th ? 6 Banquet Captain Shifts: July 1st August 31st LEADERSHIP/TRAINING Act as a supervisor to FOH staff and alert Event Manager of any incidents and accidents involving staff Supervise and guide all staff during events to ensure proper and timely service Develop training system for new employees and re-train any employees that are lacking in necessary skills TASTINGS Act as a tasting server, to include setting tables and preparing the space for each tasting, reviewing tasting Event Order, welcoming guests upon arrival, working closely with culinary team to serve courses in a timely manner, etc. Responsible for tasting opening and closing procedures Format tasting menus in Microsoft Word OFFICE RESPONSIBILITES Create documents for Event Packets based on schedule; DOE will dictate the quantity needed to complete. Oversee event inventory and provide suggested quantities for FOH items REQUIRED SKILLS & QUALIFICATIONS Must be ServSafe Alcohol + Food Handler certified or able to obtain certification within the first 30 days of employment Prior food and beverage experience required with leadership experience preferred Possess a minimum of 1 year prior food and beverage service and office experience Possess knowledge of proper table service Possess knowledge of PPHG beverage and culinary menus Ability to follow Patrick Properties standards, policies and procedures Ability to be a clear thinker, analyze and resolve problems by exercising good judgment and solution-based thinking Detail oriented with the ability to prioritize and organize work assignments, delegate work when necessary Motivate and manage assigned staff while maintaining cohesive team and following up with corrections when necessary Willingness to adapt as needed in a fast-paced office environment with the ability to multi-task Ability to communicate effectively and work cooperatively and within all departments Must possess mature, professional demeanor to interact with vendors and team Must be a team player and be willing and able to jump in the trenches Ability to be on time and have a flexible schedule Ability to work without direct supervision and follow through to completion of assigned task