Banquet Captain

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Responsible for assisting and ensuring standards are followed with the supervision of food and beverage banquet daily operations. Supervises the setup and execution of an event. Direct liaison between back of the house operations to banquet staff ensuring maximum customer service and satisfaction during an event, by orchestrating, through Banquet team, production of quality food and high standards of service. Responsible for training, motivation and supervision of F&B employees on assigned shift.

Additionally, the F&B Supervisor will be expected to interact, on a constant basis, with guests to ensure their ultimate satisfaction and communicate any needs to be addressed in this regard.

• Enforces performance standards, policies, and procedures in accordance with the Company’s mission and objectives.
• Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws.
• Supports and supervises effective monthly inventories and maintains inventory of banquet storage room and linen. Operates all department equipment as necessary and reports malfunction to the appropriate department.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Communicates areas that need attention to staff and follows up to ensure understanding.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Stays readily available / approachable for all team members.
• Ensuring exceptional guest service.
• Serves as a role model to demonstrate appropriate behaviors.
• Assists in ordering F&B supplies, cleaning supplies, and uniforms.
• Sets priorities for all employees and aids as needed.
• Responsible for communication of events, turnout via BEO email group and BEO meetings.
• Keep all areas clean & sanitized as directed.
• Responsible for maintaining a consistent, regular attendance record.
• Responsible for cleanliness, organization, and upkeep of banquet storage space & rooms.
• Cover shifts as needed;
  Bartending, Serving.
• Other duties as assigned by the F&B Director and Human Resources.

• High school diploma or GED; 2 years’ experience in the Food and Beverage, Culinary, or related professional area.
• Food handler certification and alcohol awareness certification required.

The physical demands and 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.

• Able to bend at the waist and lift items up to 50 lbs. to waist level.
• Able to move items up to 50 lbs. for distances of up to 25 feet.
• Able to remain standing and active for an 8-12-hour shift.

Employee will be exposed to second hand cigarette smoke.

The noise level in the work environment is usually moderate to loud.

• Face-to-face / in person:
  High level of interaction with other employees, moderate to high with guests. Moderate with vendors.
• Telephone interaction:
  Moderate to high with guests.