Banquet Captain

Supervises the event team at all stages of a function from set-up to breakdown.
- Checks all room sets prior to each event to ensure accuracy.
- Meet with the Banquet Chef to confirm quantities of food and overview event.
- Ensures Items and timing of food leaving the kitchen.
- Continuously check all China, glassware, silverware, and linen inventory.
- Ensure all Items needed for the event are in place.
- Checks inventory needs for all upcoming events.
- Assists in setting event rooms before functions and assists with break down post event.
- Offers guests an enjoyable, expertly served beverage/dining experience conforming to guidelines of excellence for quality, professionalism, and friendliness.
- Serves and clears food and beverage items in an unobtrusive and professional manner.
- Trains new staff and assists in onboarding.
- Familiar with the menus, including preparation, ingredients, and description.
- Familiar with the wine list and in wine and beverage service including stemware used.
- Installs buffets and brunch tables as well as set-up of food items and displays.
- Maintains and retrieves all food items from the kitchen and attractively and safely transports them to an outlet.
- Demonstrate a high degree of drive and determination.
- Constantly recommend service and product improvement to better the operation.
- Keep the department clean and tidy at all times.
- Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates
- Attend all required meetings.
- Stock linen, China, silver, and glassware for service
- Follow the established procedures to ensure knowledgeable, correct and efficient order taking
- Complete opening and closing side work as assigned and have all tables set according to standard
- Present menus and explanations for all menu items as well as specials of the day
- Utilize the hotel’s computer system ringing up sales, printing checks, closing checks and completing closing readings
- Carry trays, bus, and reset tables with linen, China, glass, and silver
- Assist in setting event rooms before functions and assisting with break down post event
- Serve any dishes to guests while explaining the contents and preparation
- Properly clear and crumb tables according management development positioningRIUM.COM
- Offer coffee or tea and serve any requested
- Keep accurate control of guest checks, credit vouchers, currency and posting procedures
- Record all guest charges, gratuities, and cash transactions accurately
- Assist Banquet Manager in ensuring running of banquet team and events is running smoothly and assist as needed.
- Follow proper payroll and uniform procedures.
- Properly handle and report associate and guest incidents.
- Maintain complete knowledge of and comply with all departmental polices/service procedures/standards.
- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
- Knowledge of how to set a standard Banquet setting, Room Service setting, and Restaurant setting.
- Fine motor coordination is needed to pour beverages, decorate cocktails and fold napkins.
- Assist with responsibilities and duties in other departments and as assigned by management.
- Any other duties assigned by management.

**Job Requirements**:

- 1 year supervisor experience.
- 2 years minimum of food and beverage experience and 2 years of banquet experience.
- Always conducts oneself in a professional manner to reflect the hotel high standards.
- Works weekends and holidays as needed.
- Excellent reading, writing and oral proficiency in the English language.
- Great wine and food knowledge.
- Able to work well unsupervised.
- Computer skills helpful but not required.
- Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate.

**Fundamental Requirements**:

- Pushing Carts: 250 lbs. (12-20 lbs. of push/pull force required) is occasional.
- Standing and walking is continuous for 4-5 hours at a time.
- Lifting and carrying 30 lb. tray, crate or box is occasional.
- Negotiating varied floor surfaces is continuous.
- Carrying over shoulder is occasional.
- Hand and elbow movements for polishing glassware, silver, setting up tables, shaking, pouring, and mixing drinks.
- Pushing Room Service cart is continuous.
- Lifting and carrying hot boxes is continuous.
- Rolling and/or carrying Banquet tables is continuous.
- Carrying stackable banquet chairs by loading the cart is continuous.
- Excellent sight and balance needed for negotiating varied floor surfaces.
- Handling lighted candles and handling hot fluids (coffee and tea).
- Excellent speech and hearing to interact with guests.
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.

**Benefits**:

- 401(k)
- 401(k) matching
- Health, Dental, and