Banquet Captain

The Banquet Captain is responsible for the creation of unique and memorable dining experiences at the Fontainebleau Las Vegas. From presentation to person management to relationship building, you will make thoughtful, visible choices in a fast-paced, high-energy environment. The position will be responsible for planning, coordinating and executing banquets, conferences, meetings and special events within the resort, fulfilling the promise of delivering world-class, luxury service to every Member and guest.

• Plan, organize, lead, and oversee the execution of assigned Convention/Banquet events
• Supervise and train all Banquet Members
• Train, coach, develop, mentor, and inspire Members
• Ensure all Members follow proper Company and department customer service standards
• Ensure the smooth, timely, and efficient service for all Banquet events to ensure a great experience for all our guests and all Banquet Members
• Conduct shift meetings with all Banquet Members assigning opening and closing duties, specific areas of responsibility and facilitating the flow of information throughout the department
• Oversee, monitor, and follow-through on all FOH and BOH areas in the Convention area to uphold Department and Property standards and expectations (organization and cleanliness)
• Ensure inventory control, allowing for sufficient products to be on hand to service banquet guests
• Promote a culture of teamwork, outstanding guest services throughout the operation, resolving any guest concerns promptly and in a courteous and professional manner
• Issue documentation of incidents and events involving guests or Members accurately and in detail
• Maintain knowledge of all applicable CCFD, Safety, OSHA, alcohol and food regulations/laws, and ensures adherence
• Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment
• Follow proper COLV Cash Handling procedures
• Ensure Members follow Fontainebleau/Banquet Policies and Procedures
• Maintain knowledge of common food allergies, dietary options, and/or alternate food requests
• Oversee storeroom areas, ensuring they are clean and organized
• Maintain a clear understanding of the CBA
• Responsible for complying with Title 26 policies and procedures as well as completing all assigned/required modules in a timely manner
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

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. Must be at least 21 years of age.

• High School diploma or equivalent required
• Three (3) years in Banquets and Catering, with at least one (1) year in a management capacity in a high volume banquet/food and beverage operation
• Demonstrated knowledge and experience in overall Banquet operations
• Complete knowledge of health and safety regulations
• Must have Title 26 knowledge
• Must have basic knowledge of Microsoft Office software
• Must have ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, Member training and development as they relate to overall Food & Beverage products
• Ability to write reports, business correspondence, and procedure manuals
• Ability to present self in a professional, pleasant, confident and well-groomed manner
• Has a clear understanding and knowledge of the Culinary Union Collective Bargaining Agreement
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of F&B preparation and presentation
• Proficient in operational financial management accountability and budgeting
• Excellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Ability to maintain confidentiality to sensitive information
• Excellent…