Banquet Captian

Job Title: Banquet Captain

Reports To: Banquet Manager

FLSA Status: Non-Exempt

Summary: Responsible for the supervision of the banquet staff and coordinates all food and beverage services within the banquet department. Train the banquet team and also oversees the enforcement of hotel standards on setting up the banquet hall, up keeping, service, break away, event courses, cleaning, staff grooming and hygiene by performing the following duties.

Duties and Responsibilities include the following.  Other duties may be assigned.

• Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure sufficient supplies and equipment are available for the function.*
• Oversees all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.*
• Maintains the ability to respond quickly and accurately to guest requests.*
• Maintains the ability to obtain any government required licenses or certification for example liquor licenses.*
• Displays good customer relation skills and takes initiative to greet guests in a friendly manner.*
• Plans the event course and orchestrates its completion in a timely, quiet and courteous manner.*
• Observes guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed.*
• Adheres to all banquet standard process and also hotel standard policies and procedures.*
• Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and managers instructions.*
• Supervises and trains staff in the service of food and beverages according to standards.
• Discusses any last minute changes with the banquet team.*
• Ensures all guest requirements are set and ready 30 minutes before event start time.*
• Coordinates function details with banquet, conference planning, and kitchen staff.*
• Maintains constant contact with the banquet chef, to ensure conclusion between food production and food service.*
• Monitors banquet personnel in the performance of their duties.*
• Assists in conducting pre-shift and pre-function meetings.*
• Participates in set up of banquet rooms and service of food and beverage to guests.*
• Communicates frequently with fellow supervisors and banquet managers as to the progress of the days work.*
• Communicates frequently with function hosts in order to ensure that their needs are being met.*
• Ensures all guest checks are billed and signed by the host according to planned arrangements.*
• Ensures accurate daily sales reconciliation and postings are completed and provided to the Front office.*
• Displays awareness and compliance with hotels security, safety, emergency and energy procedures.*
• Ensures high grooming and hygiene standards are met by all banquet staff.*
• Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.*
• Assists the Banquet Manager to establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities.*
• Guides, directs, and motivates banquet staff, Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.*
• Maintains the ability to take and pass all training provided and required by the banquet department to complete daily operational duties.*

Supervisory Responsibilities:

Directly supervises five to 10 employees in the Banquets Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing software, spreadsheet software, inventory software, and internet software.

Education/Experience:

Bachelor's degree (B. A. / B. S.) from four-year college or university; and two to four years related experience and/or training; or equivalent combination of education and experience.

Certificates and Licenses:

• Food Safety Certification

Knowledge, Skills, and Other Abilities:

• Time management
• Customer service skills
• Communication skills
• Professionalism

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, and walk. The employee is frequently required to use hands, reach with hands and arms, and talk or hear. The employee is occasionally required to sit, climb or balance, and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 25 pounds. 

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.