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Banquet Captain

2 months ago

Hot Springs Virginia, United States Omni Hotels & Resorts Full time

Job Summary:

The Banquet Captain is a key member of our hospitality team, responsible for ensuring the successful execution of banquets and events at Omni Hotels & Resorts. This role requires strong leadership and communication skills, as well as the ability to work effectively in a fast-paced environment.

Key Responsibilities:

  • Supervise the daily operations of banquets and events to ensure compliance with event orders, safety regulations, and high standards of service and quality.
  • Review event orders with customers, noting changes, issues, and concerns, and anticipate and react to challenges to ensure quality and value of service in all areas.
  • Calculate and review banquet checks to ensure accuracy and present checks to customers for review and signature.
  • Participate in the banquet payroll process to ensure accurate and prompt reporting to the accounting department.
  • Monitor and control the maintenance and sanitation of banquet areas to maintain cleanliness and protect assets.
  • Manage the performance of the Convention Setup Department by reviewing event orders and floor plans, comprehending event content, and delegating responsibilities for rooms to be set on time.
  • Inspect room sets to ensure cleanliness and equipment is positioned correctly and uniformly.
  • Communicate effectively with customers, managers, and associates to ensure that all room setups, equipment, supplies, staffing, and menus meet or exceed customer expectations.
  • Communicate with the Catering department to learn all details and expectations from the customer and delegate responsibilities to exceed expectations.
  • Communicate with culinary to ensure timing, presentation, and quantity of food is served on time.
  • Able to work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays, with scheduled days and times varying based on need.
  • Maintain clean and neat work areas while servicing guests per established policies and procedures.
  • Manage a service team to deliver polished and refined levels of service under varying conditions and constraints of time.
  • Manage the breakdown and transition from one event to another, implementing strategic planning to complete on time with available resources and labor.
  • Greet and serve guests following guidelines set by policies and procedures regarding the service of food and beverage.
  • Keep kitchen areas and all storage areas clean and organized according to policies set forth by management.
  • Clearly and timely communicate needs and concerns to other Banquet Captains and/or Manager/Director.
  • Manage closing side-work delegation to set up future events for success.
  • Build and maintain attractive and efficient buffet food stations to hotel standards.
  • Manage the inventory, set-up, breakdown, service, and billing procedures of the banquet bar operation.
  • Assist guests, help serve as needed, and respond to questions using suggestive selling techniques.
  • Author sidework assignments detailing individual banquet employee responsibilities through all phases of service.
  • Report and maintain inventory levels of all assets in the banquet department, including equipment, linen, food, beer, wine, and liquor.
  • Participate and provide feedback to evaluate the performance of banquet employees.
  • Be a champion of fine dining fundamentals, leading by example and training/developing banquet staff to follow accordingly, with the ability to tailor service to delight the guest in varying scenarios.

Requirements:

  • Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.
  • Abilities: lifting trays, dish racks, glass racks, etc. (lbs.); pushing carts, Queen Marys, hotbox, portable bar (lbs.); carrying trays, dish racks, glass racks, etc. using both hands at (lbs.); manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
  • Must have moderate comprehension and literacy to read use records and all special requests.
  • Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
  • Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
  • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

Education/Training:

  • High school education or equivalent.
  • Unexpired TIPs required.
  • Unexpired certification in ServSafe.

Experience:

  • One to two years in a related position with this company or other organization(s).