Banquet Captain

1 month ago

Saint Petersburg, United States The Hotel Zamora Full time
Job DescriptionJob Description

The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL is seeking an experienced Chief Engineer. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space.

This Banquet Captain position plays a major role in leading the hotel's Food & Beverage experience. The Spirit to Serve is a key element in a positive experience. Consistency is critical, which is achieved by going above and beyond for the guests. A Banquet Captain must be friendly, courteous, professional, and possess good communication skills. Must be able to multi-task and be able to think and act quickly and effectively while maintaining self-composure. This supervisory role plays a key role in training Banquet Servers, Bartenders, and Housepersons on proper service, proper and legal alcoholic beverage service, food safety and health standards, and space plans / setup and takedown.

Core Responsibilities

  • Monitors adherence to quality and safety standards.
  • Works closely with the F&B manager and culinary team to provide and ensure efficient service.
  • Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service.
  • Food and Beverage Supervisors must also have the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, and lack of staff members.
  • Supervises front of the house associates including staff direction, coaching, training and evaluating.
  • Monitors the service of food and drinks to guests and customers, and demonstrates knowledge of labor laws and health compliance regulations, customer satisfaction and brand standards.
  • Manages the daily activities of the food and beverage function.
  • Keeps eyes on a lot of elements: food standards, costs, safety, etc.
  • Inspects equipment to determine repair or maintenance needs and cleanliness.
  • Completes other tasks and duties as assigned based on business needs.


Education & Experience

  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
  • Requires 1-year supervisory experience, preferably in a restaurant, club, hotel, or service industry required.

Required Skills & Abilities

  • Ability to work long shifts for special events and large crowds.
  • Sound knowledge of restaurant management software.
  • A passion for the mission, vision, and values of Sherman Associates.
  • Schedule may vary due to the specific needs of the hotel.

WORK ENVIRONMENT

  • The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

PHYSICAL REQUIREMENTS

  • Must be able to sit or stand in designated work area or other areas of the property throughout the day based on business needs.
  • Must have the ability to move around freely throughout the designated work area and property, and necessity varies from day to day.
  • Must be able to exert well-paced ability to reach tables and kitchen, as well as other departments of the hotel in a timely manner as needed.
  • Must be able to lift up to 25-30 lbs. frequently throughout shift, and lift, carry, push, and pull up to 50 lbs. occasionally.
  • Requires grasping, writing, sitting or standing, using computer, moving about freely, repetitive motions, bending, reaching, crouching, and communicating effectively.
  • Must be willing and able to wash hands frequently throughout the shift.

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