PT Banquet Captain

Reporting to the Floor Manager, Event Centre Operations, the Banquet Captain is responsible for supervising event staff while running banquet and concert events. The incumbent provides superior and professional customer service while working with clients to ensure that all of their event needs are met.
Monitor staff work performance.
Train new Ushers, banquet servers and ushers..
Monitor business flow and labour management
Encourage a climate that supports diversity, teamwork, and collaboration
Provide professional food service to customers based on customer requirements.
Assist with the set up and preparation of the banquet room, bars, and theatre
Ordering and Inventory
Enter in invoices in the point of sale system.
Administrative tasks.
Performs other duties as assigned
Must have one to two (I
- 2) years previous customer service experience, preferably in the food service/hospitality industry
Leadership/supervisory experience is required.
Basic skills in Microsoft Office (Excel and Word), Outlook and DSC Systems are required.
Excellent interpersonal and communication skills in providing customer service.
Physically capable of lifting up to sixty (60) lbs. Ability to perform repetitive physically demanding duties.
The core competencies for this position include achieving quality results, adaptability/managing change, communication, customer service, decision making and problem solving, integrity and building trust, teamwork and cooperation and valuing diversity. Leadership competencies include building strategic performance, coaching and developing, influencing and leading. These competencies are deemed important for the success of the position and organization.
Ability to work a variety of shifts based on the requirements of a twenty-four (24) hour per day, seven (7) day per week operation.
Bilingual (French/English) language skills.
Post-Secondary education in the hospitality sector.
Knowledge of mixology and bartending.
Completed or ability to complete "Smart Choices" Responsible Service and Safety Program (manager level).
Training in customer service, service etiquette, and wine education.

*** Testing may form part of the screening/selection process. Employment Equity will be a factor in the recruitment process. Circumstances may arise where the bulletin may need to be withdrawn or the number of positions may need to be increased depending on the Collective Agreement. We thank all interested applicants, however, only those selected for interviews will be contacted.