Banquet Captain

POSITION SUMMARY:

The Banquet Captain provides leadership and direction to staff with exceptional attention to detail and guest services. Assists with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure exceptional service throughout the event. Greets and welcomes guests/clients in charge and anticipates all requests.

RESPONSIBILITIES:

· Checks-in servers, assigns stations, and pre-posts function side work duties.

· Inspects proper setting of buffet tables, food service tables, table place settings, including table linen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive. Confirms that table complements (salt and pepper, sugar, breadbaskets, etc.) have been properly filled.

· Continuously monitors work station, refilling beverages, removing service items and condiments.

· Responsible for all servers on the floor and supervises services received by the guests throughout each assigned function.

· Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.

· Prepares daily summary and turns it in to Night Audit with all completed banquet checks.

· Trains and develops back-up personnel for the position of Banquet Captain.

· Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advises as to last minute timing.

· Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.

· Supervises clearing and post function clean-up. Checks servers out, making sure that function rooms and storage areas are clean, and equipment is cleaned and stored properly.

· Performs all assigned duties and responsibilities from upper and executive management.

REQUIREMENTS:

· Experienced in all aspects of banquet service.

· 2 - 3 years assistant banquet experience.

· Knowledge of various food service styles.

KNOWLEDGE, SKILLS AND ABILITIES:

· Ability to think and communicate clearly in high pressure situations.

· Ability to move quickly and gracefully throughout the dining room.

· Growing knowledge of the restaurant’s menu, ingredients and cooking techniques. Knowledge of all glassware types.

· Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.

· Knowledgeable of basic sanitation.

· Knowledgeable of computer operations and ordering procedures.

· Ability to communicate effectively with guests, co-workers, and supervisors.

· Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.

· Ability to maintain excellent attendance and punctuality.

PHYSICAL DEMANDS:

· Ability to walk and stand throughout an eight-hour shift.

· Ability to lift, balance and carry large, oval dining room service trays.

· Must be able to lift, push, pull and move up to 40lbs.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

· Closed toe, non-canvas and non-skid soled shoes.