Banquet Captain | Art Ovation Hotel Sarasota

Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations. Ensures compliance with and completion of all daily operational procedures by the Banquet Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.

Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with Director of Banquets & staff. Other duties as assigned.

Responsibilities

The Banquet Captain assists in all aspects of the department and must also direct, implement and maintain a service philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service.

Responsibilities

may include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.

Qualifications

Minimum of one year of experience in hotel banquet operations; prior supervisory experience preferred. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.

High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS). Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Knowledge of local activities and attractions appropriate for clientele.