POSITION: BANQUET CAPTAIN

WAGE: $18/HR.

POSITION SUMMARY: Responsible to plan, direct, and oversee banquet operations, including event set-up, service, and breakdown of event.

ESSENTIAL DUTIES:

· Oversee all banquet service operations and ensure all banquet service detailsare executed to standard and according to Banquet Event Orders (BEOs), including event start and end times. Adjust schedules asneeded and relay that information to the appropriatepersonnel.

· Review and analyze BEOs at the beginning of each shift to ensure roomsare set as contracted. Follow-up with contact to make any last minute adjustments.

· Confirm and setup A/V or other specially requested equipment for theevent.

· Supervise performance of the banquet service Team Members. Provides leadership, direction, and assistance to Team Members as needed.

· Collaborate with appropriate persons in Sales, Hotel, Marketing, and Food & Beverage toensure events are set-up and run to specifications and quality service is provided.

· Manage labor costs and quality control of banquetservices.

· Be an active liaison between guests and other departments to ensureoutstanding Guest service while maintaining CCCH and Department policies and procedures.

· Maintain all equipment and facilities in an organized, clean, and safemanner.

· Communicate requests, problems, and concerns from Guests to department leadership.

· Attend BEO meetings, department/CCCH training and meetings, and conduct pre-shift meetings at the start of each shift.

· Perform monthly inventories and order supplies, as needed.

· Partner with other departments to coordinate, schedule, and perform transportation of supplies and equipment, as needed, throughout the property.

· Complete administrative tasks as assigned.

· Actively participate in recruiting, training & development, coaching, and retaining all Banquet staff.

QUALIFiCATIONS (Indicate if Qualification is Required or Preferred):

1. Education:

a. High School diploma or equivalent, preferred.

2. Work Experience:

a. 2 years’ experience in banquets, food or beverage service, or related field, required.

b. Previous experience in a 4-diamond resort (or higher), preferred.

3. Knowledge, Skills, and Abilities:

a. Possess knowledge of food safety, alcohol service, and guest service.

b. Have excellent communication (written and verbal) skills.

c. Be proficient in Microsoft software products and be able to operate electronic and manual point-of-sale transactions.

d. Able to operate and set-up audio-visual equipment and other electronic systems.

e. Able to multitask in fast-paced situations while maintaining professional composure.

f. Able to communicate and interact with guests, fellow team members, and management in a professional and courteous manner.

4. Professional Licenses & Certifications Requirements:

a. Have or obtain valid Food Handlers certification upon hire.

b. Have or obtain valid Title 4 and alcohol awareness certification upon hire.

c. Have a valid driver’s license with a driving record acceptable to CCCH insurance carrier.

5. Be at least 18 years of age.

6. Able to demonstrate eligibility to work in the U.S.

7. Participate and pass pre-employment drug screening and background investigation to obtain and maintain a valid Gaming License.