Banquet Captain

The primary purpose of the Banquet Captain is help execute successful catering events to achieve assigned catering and associated room revenue goals.

• 401(k)
• Employee discounts
• Flexible schedule
• Paid time off

• Ability to understand a Banquet Event Order (BEO) and execute as outlined.
• Helps oversee all the logistics of events
• Leads a team to carry out guest and client requests
• Prepares a banquet room layout; moving tables and chairs as requested.
• Ensures food service runs smoothly, food is of quality and as requested.
• If buffet, ensures buffet setup is carried out in a timely manner, and buffet is monitored for deficiencies throughout service.
• If plated, ensures food is kept at proper temperature for appropriate time and orders are accurate.
• Food needs will vary per event.
• Perform billing duties upon completion of event.
• Ensure that public space needed is properly maintained and in good condition
• Performs other related duties as assigned.

• Is punctual, accountable, reliable, personable, clean, respectful, and adaptable
• Demonstrates problem solving, decision-making and conflict resolution skills.
• Ability to adapt with changing needs, making appropriate adjustments when needed.

• No set hours, as schedule will be based on the needs and timing of the group.
• Must have open availability (days, nights, weekdays, weekends, holidays, etc.)
• Associates are required to comply with department uniform and appearance standards.
• Associates are expected to carry out all reasonable requests by Managers/Supervisors which the associate is capable of performing.
• Travel: none
• Lifting:
  Yes. Up to 50 pounds.
• Other specials physical or mental requirements:
  Person is walking throughout the building to provide service and ensure tasks are completed appropriately and timely.
• Person will at times have to move conference facility tables, chairs, equipment, push carts, set up breaks.

• Assist team with training, supplies and support in order to consistently provide quality service.
• Practice safety standards at all times. Know all property specific hotel emergency plans.
• Comply with Record Retention, Standard Operating Procedures and daily responsibilities.
• Adhere to all work rules, procedures and policies established by the company, including but not limited to those contained in the employee handbook.
• Assist in other departments (front desk, Bistro and housekeeping) as needed in order to consistently provide quality service.