F&B Banquets & Catering - Banquet Captain

No Job Description for a position can possibly include all duties which may be requested by guest or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.   DEPARTMENT:                  Food & Beverage JOB TITLE:                            Banquet Captain REPORTS TO:                     Banquet Manager, Assistant Director of Banquets, Director of Banquets   JOB PURPOSE:                   The main objective of the Banquet Captain is to supervise the floor, make sure food is presented neatly, served on time and that all functions are coordinated properly.                        ESSENTIAL JOB FUNCTIONS:    Responsible for controlling all aspects in the execution of banquet function.    Effectively supervise the Banquet staff during all food and beverage service.    Coordinating every aspect of the Banquet staff during all food and beverage service.    Assist the Banquet Manager in the complete operation of the Banquet Department.    Responsible for adhering to hotel policies and procedures.    Responsible for adhering to all liquor liability laws.     Must assist/conduct all designated staff/pre-function meetings.    Control Labor by monitoring staff productivity.    Monitor staff schedule for daily adequate staffing levels.    Maintain the cleanliness of the department (Service hallway, beverage machine, reach-in and walk-in coolers, all storage rooms, etc.)   QUALIFICATIONS: Must have a minimum of 3 years banquet serving experience. Those with previous banquet captain or other similar leadership experience are preferred. Candidate must have proven leadership skills and must be able to direct, develop and motivate staff.  Ability to teach employees importance of, and how to greet guests and courteously solve requests Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone Ability to work cohesively with co-workers both within and outside of your department Ability to compute accurate mathematical calculations and have previous cash handling experience Must be familiar with BEO’s, Banquet Checks and Banquet Room Sets Ability to think clearly, quickly and make concise decisions Ability to prioritize, organize and follow up Ability to handle stressful situations, while maintaining a calm and welcoming demeanor. Must have experience in handling beverages.  Possess an unexpired State of Tennessee Alcoholic Beverage Commission Server Permit or have the ability to obtain one before date of hire.   Ability to work flexible schedule to include weekends and holidays. Must be able to carry a full banquet server tray on shoulder   ENVIRONMENT & POSITION ANALYSIS: Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand, walk or sit for an extended period or for an entire work shift.  Requires repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.   TOOLS & EQUIPMENT: Desktop computer (Opera, Oracle, Micros, Kronos and Microsoft Office), printer, telephone, copier, fax machine and scanner. Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware and queen-mary cart.