Banquet Captain

POSITION: Banquet Captain

DEPARTMENT: Food and Beverage

SUPERVISOR: Food & Beverage Manager/Assistant General Manager/General Manager

 

POSITION OVERVIEW:  The Banquet Captain directly supervises catered events; this includes the planning, set-up, execution and breakdown of all events. The Banquet Captain stays in contact with the host (on-site contact) throughout the event to ensure the highest guest satisfaction possible. All duties are to be performed in accordance with hotel and brand standards of service. This industry functions seven (7) days a week, twenty-four (24) hours a day.

PHYSICAL REQUIREMENTS:

• Carry a large oval tray with 6 covered dinners, approximately 20 pounds.
• Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and other equipment
• up to 150 pounds.
• Endure various physical movements throughout the work areas.
• Must be able to stand and exert well-paced mobility for lengthy periods of time.
• Work environment – banquet rooms, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings

JOB RESPONSIBILTIES:

• Be in proper uniform, with a nametag. Employees must wear flat, closed-toe non-slip shoes.
• Always maintain positive guest relations and guest confidentiality. Work to resolve guest complaints, ensuring guest satisfaction and communicating effectively with guests as well as team members.
• Communicate effectively with guests as well as team members
• Maintain knowledge of all hotel features/services, hours of operation, special packages and promotions, daily house count and expected arrivals/departures and scheduled daily group activities.
• Maintain complete knowledge of service requirements for assigned functions:
• detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Understand characteristics/descriptions of wines/champagnes ordered.
• Prices for specified selections on cash functions. Process all payments according to established hotel requirements, and Commonwealth Lodging
• Management cash handling S.O.P.’s
• Review groups names, background and type of functions and expected attendance/guarantee numbers.
• Understand scheduled hours of service, order of service, traffic flow in room and VIPs.
• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Banquet Manager to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.
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• Prepare station assignments for Banquet Servers according to group requirements and hotel standards. Direct servers on timing of service throughout function.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meetings with Servers and review all information pertinent to set-up and service of group.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Meet group coordinator prior to function, make introduction and ensure that all arrangements are agreeable.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Assists in handling emergencies to protect our guests and associates and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status.
• Direct the final breakdown of function room and clean up.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.
• This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

EDUCATION & EXPERIENCE:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Minimum of 1-2 years of experience in banquet food service and certification in alcohol awareness program preferred.
• Minimum 1 year of leadership experience
• Good understanding of the English language and communication skills both written and verbal.
• Minimum of 21 years of age to serve alcoholic beverages.
• Computer skills required. Familiarity with Microsoft Office preferred. Experience with food & beverage (POS) Point of Sale System is preferred.