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Banquet Captain
1 week ago
Summary: Reports to Banquet Manager and receives general direction from Catering / Conference Services Department. Responsible for the proper table service along with the proper table arrangements to execute an event from the beginning to the end. Assist Banquet Manager in all functions as designated.
Essential Job Functions: Include the following. Other duties may be assigned.
- Supervise Banquet Servers. Indirectly supervise banquet bartenders and setup house personnel
- Properly calculate all banquet checks.
- Prepare a banquet server station and assigned set up duties in written form.
- Prepare an exact head count in each function.
- Coordinating the time of the function with the manager in charge.
- Checking on all assigned meeting and banquet rooms for proper table arrangements, proper table settings and exact number of tables and chairs.
- Checking cleanliness of room prior to each function.
- Cutting any special occasion cakes and / or pastries.
- Keeping proper order in the banquet storerooms of salt and peppers, linens, sugar, and condiments.
- Keeping equipment in order and ready for service staff arrival.
- Conducting pre-meal / post-meal meeting with wait staff.
- Acquiring guest signatures on all banquet checks.
- Other duties as assigned by the Banquet Manager within the banquet operation.
- Continuing responsible vendor training
- Handling any questions the banquet servers may have regarding a particular function and any questions pertaining to meeting rooms and set up house personnel may have.
- Ensuring sign in / sign out sheets are properly filled out along with the Captain's report for their assigned functions.
- Ensuring all equipment (i.e. chairs, tables, china, silver, glassware, and linens) is in order.
- Ensuring Banquet checks are properly completed and signed for their assigned function, according to the instructions on the Function Order.
- Answer any questions that guests may have relating to their function.
- Must be able to work a flexible schedule including day/night shifts, weekends and holidays
Education and/or Experience: High School diploma or equivalent preferred. Two years experience as wait staff and one year as a Captain or Maitre d' in a hotel or restaurant. General knowledge of hotel operations in the banquet or restaurant field.
Language Skills: Excellent verbal and written communication skills.
Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to manage multiple tasks effectively.
Physical Demands: While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds.
Work Environment: Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam
