Job Classification: Non-Exempt, Full-time

Work Schedule: Flexible

Reporting Relationship: Banquet Manager, Food & Beverage Director

Primary Accountability: The primary responsibility of the Banquet Captain position is to supervise, train and inspect the performance of assigned banquet staff, ensuring that all procedures are completed to the hotel’s standards and assist where necessary to ensure optimum service to guests.

Major Duties:

  • Outstanding customer service – anticipate guest needs, respond promptly and acknowledge all guests even when busy
  • Hold complete knowledge of service requirements for assigned functions
  • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business
  • Maintain complete knowledge of all menu selections including major ingredients, appearance and method of presentation, characteristics/descriptions of wines/champagnes ordered, group name, background, VIPs and any special requests
  • Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink
  • Conduct pre-function meeting to ensure assigned staff is present and inspect grooming and attire, review upcoming event and assign stations and side work
  • Inspect function area for cleanliness and working condition, inspect table set ups, bar set ups and buffet tables/receptions/coffee breaks for cleanliness, attractiveness and to ensure agreement with function order
  • Understand proper maintenance and use of equipment; use equipment only as intended
  • Exercise good judgment in determining potentially intoxicated guests
  • Handle guest complaints using the six step procedures and ensuring guest satisfaction
  • Direct Servers on timing of service throughout function; constantly monitor performance in all phases of service and job functions and rectify any deficiencies as they arise
  • Ensure unused food is returned to the kitchen, designated condiments are broken down and properly stored and all banquet supplies are returned to designated storage areas
  • Direct set up and breakdown of function room and clean up
  • Maintain and enforce knowledge of hotel’s standards, policies, and procedures with Banquet Servers
  • Anticipate guest needs, respond promptly and acknowledge all guests
  • Treat work area, tools used to complete the duties of the position and the entire facility with respect
  • All other duties as assigned

Qualifications:

  • Minimum 21 years old to serve alcoholic beverages
  • Two years experience in banquet food service
  • Communicate effectively in English, both verbally and in writing
  • Compute basic mathematical calculations
  • Think clearly, analyze and resolve problems exercising good judgment
  • Display strong attention to detail

Physical Demands:

  • Requires constant standing or walking
  • Occasionally requires climbing stairs, pushing/pulling racks with product weighing 5-100 pounds, and rarely could weigh up to 200 pounds
  • Frequent crouching/stooping; reaching for, handling or grasping objects or supplies or lifting/carrying supplies weighing up to 50 pounds
  • Sitting will be required rarely
  • Safety requirements: Adhere to company, property and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed
  • Exposures: Changing temperatures (72-110 degrees F), slippery floors, noise and vibrations

Work Environment:

  • Ballrooms, Meeting Rooms, Bar and kitchen area
  • Interaction with staff and customers

Additional Duties:
Additional duties and responsibilities may be added to this job description at any time.
The job description does not state or imply that these are the only activities to be performed by the employee(s) holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their supervisor.

 

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