Banquet Captain
2 weeks ago
Location:
The Homestead
Our employees are what make The Omni Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best.
Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.
The Omni Homestead's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.
If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match.
Job Description:
The Banquet Captain is responsible for the successful execution of banquets events. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Must demonstrate excellent leadership and effective communication skills across all departments.
Responsibilities:
Supervise the daily operations of banquets events to ensure compliance with Banquet Event Orders, safety regulations, ensuring optimal levels of service, quality and hospitality are performed.
Calculate and review the banquet checks ensuring billing accuracy. Present checks to the customer for and review and signature.
Participate in the Banquet Payroll Process ensuring accurate, prompt reporting to the accounting department.
Monitor and control the maintenance/sanitation of the banquet areas maintaining cleanliness and protecting assets.
Manage the performance of the Convention Setup Department by reviewing banquet event orders and floorplans. Comprehend BEO content and delegate CS responsibilities for rooms to be set on time.
Inspect room sets ensuring cleanliness with equipment positioned correctly and uniformly.
Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
Communicate with the Catering department learning all details and expectations from the customer, and delegate responsibilities with the goal of exceeding expectations.
Able to work flexible shifts to consisting of mornings, afternoons, evenings, weekend and holidays; scheduled days and times may vary based on need.
Manage a service team delivering polished and refined levels of service under varying conditions and constraints of time.
Manage the breakdown and transition from one event to another implementing strategic planning to complete on time with available resources and labor.
Keep kitchen area & all storage areas clean and organized according to policies set forth by management.
Clearly and timely communicate needs and concerns to other Banquet Captains and/or Manager/Director.
Manage closing side-work delegation setting up future events for success.
Build and maintain attractive and efficient buffet food stations to hotel standards.
Manage the inventory, set-up, breakdown, service and billing procedures of the banquet bar operation.
Assist guests; help serve as needed and respond to questions using suggestive selling techniques.
Author sidework assignments detailing individual banquet employee responsibilities through all phases of service.
Report and maintain inventory levels of all assets in the banquet department to include equipment, linen, food, beer, wine and liquor.
Be a champion of fine dining fundamentals.
Lead by example and train/develop banquet staff to follow accordingly with the ability to tailor service to delight the guest in varying scenarios.
OTHER DUTIES/RESPONSIBILITIES
Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served.
Attends and conducts pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.
SUPERVISORY DUTIES
Participate in department disciplinary policies for banquet servers, banquet housemen, an on-call employees
Participate in scheduling
Participate in payroll execution
Posting of sales of service charges to accounts
Maintain banquet beer wine and liquor inventories
Manage and supervise the banquet beverage team
Manage and supervise the banquet set-up / Houseperson team
Communicate pertinent information back and forth within culinary and catering departments.
Deliver a recap of banquet operations at the conclusion of events to hotel leaders.
Qualifications:
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.
Abilities
Lifting trays, dish racks, glass racks, etc lbs. Pushing carts, Queen Marys, hotbox, portable bar lbs. Carrying trays, dish racks, glass racks, etc using both hands at lbs.
Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
Bending/kneeling:
Ability to bend to lower level cabinets and lift trays
Mobility:
Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. Must have moderate comprehension and literacy to read use records and all special requests.
Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Education/Formal TrainingHigh school education or equivalent.
Unexpired TIPs required
Unexpired certification in ServSafe
Experience
One to two years in a related position with this company or other organization(s).
Material/Equipment Used
Computerized order machine, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.
Environment:
Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment.
Omni Hotels & Resorts is an equal opportunity employer.
The EEO is the Law poster and its supplement are available using the following links:
and the following link is the
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
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