Banquet Operations Leader

2 weeks ago

Mount Laurel, New Jersey, United States Westin Mt Laurel Full time
Job Overview

The Banquet Captain is responsible for overseeing the banquet team to ensure seamless execution of events and functions. This role involves supervising staff during set-up, service, and breakdown, while maintaining a safe and efficient working environment.

KEY RESPONSIBILITIES

  • Review Banquet Event Orders (BEOs) to confirm accuracy and completeness.
  • Inspect room arrangements to ensure compliance with BEO specifications and maintain cleanliness in all public areas.
  • Engage with event representatives to provide assistance and establish communication protocols during functions.
  • Relay any modifications in BEOs to the catering office and relevant departments promptly.
  • Coordinate with banquet personnel regarding set-up, adjustments, and scheduling for all events.
  • Assess staffing requirements for upcoming functions and make necessary adjustments to personnel schedules.
  • Step in as a banquet server when required, ensuring exceptional guest service and efficient breakdown of events.
  • Conduct post-event inspections to verify that all equipment is returned and areas are left tidy.
  • Ensure all banquet checks are signed by clients and accurately processed at the end of the day.
  • Provide coaching and feedback to team members to enhance their performance, including implementing corrective actions when necessary.
  • Maintain thorough knowledge of the menu items served, including key ingredients and preparation methods.
  • Adhere to all organizational policies and procedures, including safety and security protocols.
  • Understand and implement fire prevention and emergency procedures within the department.
  • Utilize protective equipment as required and report any unsafe conditions to a supervisor.
  • Maintain a professional appearance in accordance with company standards.
  • Assist other banquet staff as needed to ensure smooth operations.

SKILLS AND QUALIFICATIONS

  • Minimum of two years experience in hotel banquet service.
  • Possession of a valid Food Handler Card.
  • Ability to manage paperwork effectively.
  • Basic understanding of food and beverage service standards, guest relations, and etiquette.
  • Familiarity with appropriate table settings and service ware, as well as various equipment and set-up styles.
  • Effective verbal communication skills in English to understand and respond to requests from supervisors and guests.

PHYSICAL REQUIREMENTS

  • Capability to transport items weighing up to 30 lbs. consistently throughout the shift.
  • Ability to lift a maximum of thirty (30) pounds.
  • Skill in maneuvering or pushing carts/trucks with a maximum weight of 100 lbs.
  • Frequent physical activities including twisting, bending, stooping, reaching, standing, walking, and maintaining a positive demeanor.

EOE/M/F/D/V

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