Banquet Captain

Summary

Supervises and coordinates activities of service staff engaged in providing outstanding service to Members & Guests.

Note:

Other duties may be assigned.

• Reports to Food and Beverage Director and Catering Assistant.
• Assists in moving the club forward daily with members, guests, and employees.
• Assist in the marketing of ala carte and features at the club.
• Attend the weekly BEO meeting to discuss events and set ups.
• Monitoring employee and member activities to ensure all food and beverage departmental regulations are being met and exceeded.
• Investigate and document complaints/opportunities about food quality or service issues.
• Follows up with service recovery by engaging with members.
• Oversee set-up, service and reset of all club functions.
• Create teamwork and a functional working environment that is fun, safe, and productive.
• Monitor safe and orderly storage of all equipment, glassware, silverware, and plateware.
• Keep staff productive during off-peak hours.
• Cut staff to ensure staffing levels during slower periods.
• The supervisor is expected to take tables as needed.
• Always follow proper protocol.
• Employment is subject to all rules and conditions stated in Employee Handbook including the 90-day probationary period.
• Duties are subject to change based on the direction of the Food and Beverage Department.
• Opening / Closing all shifts.
• Opening dining room and checking fundamentals (lights, music, temperature, restrooms dining room, table settings, chairs, floor, etc. and adjacent areas).

• Appearance (proper hygiene standards like shaving and clean uniforms and shoes).
• Name tags.
• Tools.
• Daily specials including soup of the day.
• Daily training topic.
• Reminders of any upcoming special events.
• Club announcements.

• Directly supervises 20+ employees in the Food and Beverage Department.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty:

• 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.
• Country Club Experience is preferred.

• Six months to one-year related experience and/or training; or equivalent combination of education and experience.
• Pleasant personality with excellent communication skills, proper service techniques and the ability to perform under pressure.
• Attention to detail and knowledge of P.O.S.

• Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.