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.

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.

• 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.
• Serv Safe 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.