Banquet Captain FT

At Plymouth Crowne Plaza Minneapolis West, we are seeking a highly skilled and experienced Banquet Captain to join our team. As a Banquet Captain, you will be responsible for leading and supporting all Banquet Department operations, ensuring a successful and effective operation. This includes providing guidance and support to fellow banquet personnel, maintaining an efficient, profitable, and professional Banquet Department, and providing high levels of guest and associate satisfaction.

Key Responsibilities:

• Follow instructions from the Catering Manager regarding Banquet Event Orders to determine food and beverage requirements, staffing levels, room setup, and buffet décor.
• Responsible for the timely setup and delivery of food, beverages, and service.
• Supervise and coordinate all dining room training programs, including hands-on support, serving, bartending, and set up work.
• Actively attend and participate in Banquet Event Order, Food and Beverage, and hotel management meetings.

Leadership Functions:

Create and maintain a positive work environment through team building and serve as a role model for staff in terms of professionalism, attitude, respect, communication, appearance, conduct, cooperation, and trust.

Uphold and abide by the policies in the Associate Handbook, following these policies, rules, and regulations for the safe and effective overall operation.

Maintain a hands-on, positive, and inspirational coaching approach while working with and supporting supervisors and associates, being a good role model and actively seeking coaching opportunities to help maintain a positive work environment.

Help maintain a harassment-free work environment by reporting all harassing behavior immediately.

Maintain a positive approach to working with associates, including coaching and counseling, offering praise for those times when someone is doing the right thing and immediately correcting when improvement is necessary.

Maintain a 40-hour average annual workweek, working a schedule prescribed by the Catering Manager, closing the banquet facility at least twice a week or as directed, and working overtime when directed and approved.

Work functions as a server, bartender, or set up person for the shift or day when the need arises.

Professionally represent the hotel and property when interacting with guests from the community and industry organizations.

Directly supervise all set up staff, servers, and bartenders for Conference Center and Banquet Rooms.

Responsible for the proper setup, service, and product delivery as Banquet Event Order guidelines reflect for all Banquet Rooms and/or Conference Center.

As a leader of the department, your presence on the floor is essential to our overall success, and your participation is expected during all important functions and events.

Work hands-on supporting your staff by assisting with setup, serving, bartending, food line production, and tear down, supporting your staff and leading by example.

Management Responsibilities:

Help ensure all staff development through the use of manuals, our online training system, training guides, tests, and tools, following prescribed processes and checklists.

Supervise, conduct, and coordinate all dining room training programs, supported by a strong 'train the trainer' program.

Learn to do on-the-spot coaching sessions with employees to help them improve performance, learning to use documentation for that process.

Give daily support and guidance to fellow banquet personnel, as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.

Recommended raises must be presented to the Catering Manager and Assistant General Manager for approval.

Employ proper staffing levels per Catering Manager, watching daily schedules to assure proper coverage and staff adherence to schedule.

Monitor appearance of employees to assure they meet department and property uniform and appearance guidelines, ensuring staff conduct themselves in a professional manner.

Notify the Catering Manager of any staff problems and offer solutions.

Work on meeting labor goals daily, weekly, and monthly according to proper schedules and staff levels.

Responsible for maintaining safety within the department, conducting periodic safety inspections of areas of responsibility, and correcting any hazards noted by analysis of accident investigations.

Implement corrective procedures, maintaining safety awareness within the department, by devoting time for safety talks at all department meetings.

Enforce safety rules and procedures within respective departments.

When requested, prepare for, attend, and actively participate in weekly F&B management meetings.

Attend and participate in all weekly BEO meetings, attending and participating in other banquet and catering meetings as necessary.

Participate in management development and goal-setting meetings with the Catering Manager and Assistant General Manager, presenting written goals for yourself and staff.

Work on projects, discuss goals, and follow up regularly.

Conduct informational, educational, and inspiring pre-event banquet planning meetings, per shift, as applicable, with banquet staff.

Communicate shift or daily operations information/feedback to the Catering Manager and Assistant General Manager and management team through the use of a management daily log.

Follow state and federal labor and employment laws, not hiring anyone under the age of 16 to work on our property.

Know and maintain proper Health Department standards and codes, keeping a current Serve Safe certification.

In the event of an employee injury, verify a First Report of Injury form is completed within 24 hours of the incident, notifying the Assistant General Manager and completing all Worker's Compensation forms.

Help control banquet labor costs at or under budget, using costed schedules and utilizing staff out times, helping control unnecessary overtime.

Do a proper shift checkout process and reconcile the sales to receipts, reconciling the assigned tills at the end of each shift, rebuilding tills to par levels, bundling and recording sales to be held in a safe for office personnel to process the next morning.

Validate this process is being followed by all who close the restaurant nightly.

Banquet Functions:

Responsible for the maintenance of all policies, procedures, and quality standards within the department, utilizing a continuous improvement approach to ensure a high-quality, cost-effective, and customer-focused operation.

Reassure proper steps of service are being followed by bartenders and servers.

Help maintain solid and open communications with all food and beverage operating departments.

Responsible for a quality presentation of the facility with proper cleanliness, organization, and readiness for guest access.

Responsible for assuring all scheduled staff report to work and document any lateness or shift call-ins.

Confirm all rooms are set, tables and food lines arranged, proper AV and equipment in place and in working order, proper lighting, temperature, and music levels set per BEO guidelines, guest expectations, and company standards.

Verify all meeting rooms are refreshed.

Verify proper amounts of food are delivered to buffet lines.

Verify proper breakdown and cleaning of rooms and equipment is stored properly.

Be the guest liaison for functions and maintain constant communication with the Catering Manager or DOC as it applies to the guest client.

Maintain good working relations with our guests and ensure adherence to function space policies, all codes, and regulations.

Maintain the proper guest invoice process, assuring guest function invoices are rung in to our POS system or are processed according to house policy.

Guests are to receive an invoice for all functions, collect payment, or process a charge billing per house standards.

Help manage our liquor, beer, and wine costs, requisitioning all liquor for banquet bars, checking it back in, and reconciling usage to sales.

Help manage the inventory and help control breakage/loss reduction of dishware, glassware, silverware, and banquet supplies as it relates to function services and banquet services.

Maintain all equipment is in good clean working condition through daily checklists.

Maintain the building is in good repair and working condition through daily checklists.

Maintain the banquet rooms and storage areas cleanliness standards by following our area cleaning lists.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels, coordinating with Housekeeping and Engineering to ensure the highest level of product delivery.

Qualification Standards:

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

Education: High School Diploma or GED required.

Experience: 1-3 years of full-service banquet experience as a server and set-up person.

Bartending experience helpful.

Licenses or Certificates: State requirements.

Specific job knowledge, skills, and abilities:

• Communicate effectively with staff and guests, verbally and in writing, with a strong understanding of the English language.
• Possess hospitality and guest relations-related experience and ability.
• Operate a computer for daily work.
• Possess a working knowledge of POS systems.
• Have a working knowledge of types of room setups, capacities, relation to type of event, etc.
• Possess a working knowledge of banquet guest table and buffet service.
• Have a working knowledge of liquor, beer, and wine.
• Follow directions and act independently with minimal supervision at times.
• Possess some supervisory skills.
• Possess and demonstrate supervisory skills.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, labor relations, and corporate and property-specific policies.

Physical Demands:

• Requires the ability to walk and stand during long lengths of time.
• Exert well-paced ability to reach other areas of the banquet facility and departments of the hotel in a timely basis.
• Able to lift up to 50 lbs. on a regular and continuing basis.
• Ability to bend, squat, and frequently lift 50 lbs. and occasionally lift up to 75 lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Climb steps in hotels that do not provide elevators.