Events Captain

New Orleans, LAPosted 1 weeks ago

Full-timeonsitelead

Job Description

At Hotel Saint Vincent, we have a dedicated, enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, and Service Driven.

ABOUT HOTEL SAINT VINCENT (STV):

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.

The following benefits are available to full-time employees:

Dental Insurance
Health Insurance
Life Insurance
Vision Insurance
Holiday pay after 90 days of employment
PTO
Employee discounts at our restaurants

JOB RESPONSIBILITIES

• Oversee the execution of contracted events.

• Set up and break down all function rooms, in accordance with BEO and/or Diagram

• Act as the day-of contact person for the customer

• Hold the pre-shift meeting reviewing the BEO and reviewing a selected service standard.

• Coordinate and execute meal/buffet setup (including vessels and placement) with the culinary team.

• Total all outstanding charges for the function, prepare a check, and present to the function contact for signature, prior to the conclusion of the event.

• Complete tip-out spreadsheet for team members after each event.

• Communicate all necessary information with the support crew and management.

• Supervise banquet functions to ensure they run smoothly and efficiently.

• Ensure the operational efficiency, timeliness, and productivity of the event staff.

• Maintain complete knowledge of service requirements for assigned functions

• Assist with the creation and posting of the schedule for the Events Team

• Check storage areas for proper supplies, organization, and cleanliness

• Complete requisition for additional supplies needed and submit to the Department Manager

• Instruct designated employees to rectify any cleanliness/organization deficiencies

• Inspect the scheduled function area/room for cleanliness, working condition, and proper

furniture/equipment set up.

• Rectify any deficiencies with respective departments (i.e., engineering, hskp)

• Ensure that assigned employees have reported to work and report any absences or

tardy employees

• Coordinate breaks for assigned employees if needed.

• Assign stations and side work to Servers in accordance with departmental procedures

• Communicate additions or changes to the assignments as they arise throughout the

shift

• Identify situations that compromise the department’s standards and delegate these

tasks

• Inspect employee grooming and uniforms, rectify any deficiencies

• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout.

• Ensure agreement with the banquet event order and departmental standards, and resolve

any problems

• Ensure replenishment of items as specified on banquet event orders and requested by

function contact

• Ensure that unused food is returned to the kitchen, that designated condiments are

broken down and properly stored (butters, cream, dressings, etc) and all banquet

Supplies are returned to designated storage areas

• Ensure all closing duties for staff are completed before staff sign out

• Provide feedback on staff performance to the manager and report disciplinary problems to

manager and participate in the counseling of employees

• Foster and promote a cooperative working climate, maximizing productivity

employee morale

• Review the status of assignments and any follow-up action with Department Leadership

• Anticipate customers’ needs, respond promptly, and acknowledge all customer requests

• Maintain a thorough knowledge of local area services. (Gas station, drug stores, auto

repair and similar shops & services.)

• Uphold appropriate departmental standards of quality/timing

• Uphold and ensure compliance with all company and departmental policies and

procedures

• Report all equipment problems and maintenance issues, known safety hazards, or

Unsafe practices and procedures should be reported to the supervisor / Banquet Manager immediately

• Attends all scheduled employee meetings and brings suggestions for improvement

• Perform other duties as assigned.

QUALIFICATIONS/SKILLS REQUIRED:

To perform this job successfully, an individual must be

able to perform a number of varied, but essential, duties satisfactorily.

• High school diploma or general education degree (GED); or one to three months' related

experience and/or training; or equivalent combination of education and experience.

• Ability to read and comprehend simple instructions, short correspondence, memos and

to write simple correspondence. Ability to effectively present information in one-on-one

and small group situations to customers, clients, and employees.

• Ability to add, subtract, multiply, and divide to perform these operations using units of

American money.

• Ability to apply common sense understanding to carry out detailed but not complicated

written or oral instructions.

• Ability to deal with recurring problems per the HSV policy guidelines

• Knowledge of food and wine.

• Computer knowledge: Microsoft, Google, Tripleseat, POS, etc

• Willing and timely execution of other duties as delegated by leadership

PHYSICAL DEMANDS:

The physical demands described here are representative of those that

must be met by an employee to perform the essential functions of this job successfully.

Reasonable accommodations may be made to enable individuals with disabilities to perform

the essential functions.

• Employee must be able to lift up to 25lbs, and the standard banquet furniture without assistance. Will request assistance or utilize a cart when necessary.