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Banquet Captain, Food

4 months ago

Brentwood, United States BlueStar Resort & Golf Full time

Employment Status:
**Part Time**
- Pay Range:
**$22 /Hour**
- Dept.:
**Trilogy at The Vineyards**

**Trilogy® at The Vineyards: Club Los Meganos**

Set within the spectacular Trilogy community, Club Los Meganos combines striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full-service Sawa Spa, dining at Abby’s Gourmet Studio, Fitness and Sports Courts and weddings in our surrounding vineyard.

**Where**:The East Bay area of Brentwood, California

**Pay: $22 per hour**

**Benefits**:
New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

**POSITION OVERVIEW**:
The Food & Beverage (F&B) Banquet Captain organizes and directs the daily activities of the banquet staff, and works in partnership with the Catering & Sales Manager and the Assistant Food & Beverage Manager. This position reports to the Banquet Manager or the Assistant Food & Beverage Manager or the Food & Beverage Manager/Director.

**KEY RESPONSIBILITIES**:

- Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
- Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
- Collaborate with the Assistant F&B Manager to initiate a meeting with all staff to develop a common vision, discuss current needs, and plan for future F&B functions.
- Supervise banquet staff in accordance with BSRG policies and procedures; act as a coach to train and develop team members within the banquet staff; perform activities of workers as needed.
- Support hiring process as requested.
- Maintain effective communication between the banquet team members regarding banquet operations, safety, and employee concerns. Lead by example and model motivation to inspire all team members.
- Recognize and celebrate team member’s success and maintain a sense of humor.
- Attend events and manage banquet staff; assist Food & Beverage managers.
- Assist in monthly inventories, when applicable.
- Other duties and responsibilities may be assigned.

**PERSONAL ATTRIBUTES**:

- Must be highly customer oriented and responsive with high need for closure.
- Able to work under pressure and balance multiple priorities and assignments.
- Strong team-building skills including the ability to lead, cooperate, and motivate.
- Must be role model and able to live our BlueStar core values:

- Honesty and Integrity
- Respect for the Individual
- Teamwork
- Competitive Spirit

**MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS**:

- High School diploma or equivalent preferred.
- One to three years’ related experience preferred.
- Must meet the state and federal minimum age requirement for serving alcohol.
- Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
- Computer literate with working knowledge of Microsoft Office, including Excel.
- Ability to understand and implement BSRG dining standards.
- Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
- Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
- Must demonstrate initiative and make independent decisions, based on sound judgment.
- Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
- This position requires a flexible schedule to include evenings and weekends, and may require mínimal travel.
- Valid driver’s license is required.

**WORK ENVIRONMENT**:
This position typically operates in an indoor restaurant setting, but an employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

**PHYSICAL DEMANDS**:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the empl