Banquet Captain

Banquet function areas, meetingroomsand service areas.

• Under variable temperature conditions (or extreme heat or cold).
• Around fumes and/or odor hazards.
• Around dust and/or mite hazards.
• Around chemicals.

Internal:
Colleagues in Restaurant, Bartender, Kitchen, Stewarding, General Cashier, Storeroom/Purchasing, Front Desk, Guest Attendant, Housekeeping and Engineering.

• Minimum of 18 years of age to serve alcoholic beverages.
• 1-year experience infast-paced environment.
• Fluency in English both verbal and written.
• Compute basic mathematical calculations (add, subtract,multiply and divide numbers).
• Strong knowledge of variable food, wine,beerand liquor.
• Ability to:
• Work flexible schedules and willing and able to work shift duties that may include evenings, nights,weekends and holidays
• Demonstrate the Proper Ethos with internal and external guests at all times.
• Collaborate with Colleagues cross-departmentally.
• Perform job functions with attention to detail,speedand accuracy.
• Prioritize and organize.
• Be a clear thinker,remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Work cohesively with Colleagues as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent hotel data.
• High school graduate or equivalent vocational training certificate, some college.
• Certification ofprevioustraining in liquor,wineand food service.
• Previous Culinary training.
• Certification in alcohol awareness program.
• Certification in C.P.R.
• Ability to suggestively sell.
• Ability to input and access information in the property management system/computers/point ofsales system.
• Previous guest relations training.

• Stand, sit, or walk for an extended period of time.
• Endure various physical movements throughout the work areas.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Satisfactorily communicate with guests,management and Colleagues to their understanding.

• Maintain complete knowledge of andcomply withall departmental policies/service procedures/ standards.
• Maintain complete knowledge of and complyto
  
  Proper Image, Proper groomingstandardsand Proper Uniform policies.
• Maintain complete knowledge of Proper Fundamentals.
• Monitor andmaintainknowledge of all assigned assignments or shifts.
• Maintain complete knowledge ofcorrectmaintenance and use of equipment.
  
  Use equipment only as intended.
• Anticipate guests’ needs, respondpromptlyand acknowledge all guests, however busy and whatever time of day.
• Maintain positive and personalized guest relations at all times.
  
  Circulate in assigned areas frequently.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Tailor interactions and offerings based on guest preferences. Log guests’ preferences.
• Proactively resolve guest complaints, ensuring guest satisfaction.
• Monitor andmaintaincleanliness,sanitation and organization of all hotel areas.
• Attend pre-shift briefings/lineups and provide operational feedback.
• Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of operation, proper table set-upand dress code of the restaurant.
• Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies to Manager.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correctglasswareand garnishes in the restaurant.
• Maintain knowledge of the particular characteristic sand description of every wine/champagne by the…