Banquet Captain

Scope: Assists Food & Beverage Manager in overseeing banquet staff and coordinating banquet functions to ensure that the groups using the hotel’s banquet facilities are completely satisfied. Primary Responsibilities: Assists in conducting training of banquet staff in proper set-up, serving and clean up procedures. Holds pre-staff meetings with banquet staff to review the specific needs of each group including service procedures, set-up, menus, order of service, and any special request.

May assist in scheduling and assigning duties to banquet staff. Ensures all set up and closing duties are completed as assigned; performs set up and closing duties as needed. Coordinates the timing of each course to correspond with the dining pace of the guests; assists in the plating of meals; performs all Banquet Server duties as needed.

Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Provides a professional image at all times through appearance and dress. Follows company policies and procedures. Note: Other duties as assigned by supervisor or management Qualifications: Education/Experience: Basic reading, writing and math skills and one year experience in a hotel banquet department.

Understands and comprehends English. Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Skills: Attention to detail. Planning and organizational ability. Communication Skills. Customer service. Interpersonal communications Working Conditions: Will be required to work nights, weekends and holidays.

Will be required to work in fast paced environment. May be asked to work overtime. Physical/Cognitive Activities: The major responsibility in this position is to assist in supervising all banquet activities, therefore a significant portion of time is spent speaking, listening and carrying or lifting, which is usually done while moving about the property or standing.

The vast majority of time is spent setting up for a banquet and supervising the service staff; therefore, this person is utilizing communication skills almost all of the time. This person is usually moving about the property while interacting with staff and guests. A portion of time is spent handling and setting up banquet equipment; therefore, this person may lift and/or carry items weighing 15 to 60 pounds at a time.

Reading and writing abilities are utilized reasoning, training, motivating and problem-solving abilities. Mathematical skills, including basic math, percentages, and variances are utilized at times.