Banquet Captain

1 month ago

Williamsburg, United States Williamsburg Lodge Full time
DescriptionEssential Functions:
  • Create schedules for staff according to staffing guidelines, business levels, and union agreement.
  • Knowledge and ability to perform all duties for a server for the purpose of training staff. Also monitors training and training needs of all staff. Schedules staff training as needed.
  • Processes Banquet checks and tip sheets accurately and according to company policies and business practices. Seek out signatures on checks from PIC’s.
  • Completes captains’ reports following the execution of banquet events and routes report to Manager, CSM, and F&B director.
  • Interviews applicant and assists in hiring of new employees.
  • Supervises, trains, and disciplines employees using the ECR system.
  • Monitors banquet space to include back of the house areas for cleanliness and addresses when needed.
  • Holds Daily shift meetings (line ups) with employees, passing down all pertinent information.
  • Assists Banquet Leadership in setting service standards and ensuring guest satisfaction through service staff.
  • Handles complaints related to internal and external customer as needed and communicates this information to the Manager and CSM’s.
  • Ability to work well with co-workers in a friendly and hospitable manner, under any circumstances.
  • Leads staff in setting high levels of service standards.
  • Uses sound judgment in decision making during the daily operation.
  • Acts as MOD when manager is unavailable.
  • Ability to carry up to 50 pounds.
  • Other duties as assigned.
Supervision to be Exercised:  Direct: Supervises the overall service operation of banquet servers, bartenders, buffet runners, cashiers, and any other tasks and duties of the service team. Indirect: Supervises the set-up crew, head housemen, and other as it relates to banquet operations.Position Type (Regular/FT; Casual/PT)/Expected Hours of Work Per Week: Regular/FTRequired and Preferred Education and Experience:
  • Must have prior supervisory experience of 2 years.
  • Must have banquet service experience of 5 years.
Qualifications Required: 
  • In depth knowledge of various types of banquet services (American, French, Family Style) and banquet room set up.
  • Must possess outstanding interpersonal and public contact skills.
  • Must have mathematical skills to perform and process banquet checks and tip allocation sheets.
  • Must have the ability to supervise and train professional banquet service employees.
  • Basic computer skills to include Microsoft Office (Word, Excel, Outlook) and industry Point of Sale and Hotel Data Input Systems (Opera).
  • Must be able to work flexible hours including nights, weekends, and holidays.
  • Must ensure outstanding guest service and experience in stressful situations.
Preferred: 
  • Experienced in scheduling staff for large events.
Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Source: Hospitality Online

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