Banquet Captain

About the Company

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

Responsibilities

• Supervise banquet staff in the completion of assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.
• Check server and houseperson BEOs to ensure that all information is accurate.
• Check room set-up to see that BEO directions are completely followed.
• Ensure that all public areas are neat and clean.
• Contact group representatives and explain how to make contact if needed throughout the function.
• Communicate all BEO changes to catering office and affected departments.
• Coordinate with banquet staff set-ups, changes, and time schedules for all functions.
• Verify staffing levels for the next day's functions and adjust schedules accordingly through the addition or cancellation of servers/bartenders/housepersons.
• Operate as a banquet server when needed; setting-up, greeting and serving the guest, and breaking-down the function.
• Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
• Get banquet checks signed by clients and recap all banquet checks at end of day and turn in to Night Audit.
• Coach and counsel associates as needed to enhance performance. When necessary, administer corrective/disciplinary actions.
• Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
• Adhere to all company policies and procedures.
• Follow safety and security procedures and rules.
• Know department fire prevention and emergency procedures.
• Utilize protective equipment and report unsafe conditions, accidents, injuries, near-misses, property damage, or loss to supervisor.
• Provide for a safe work environment by following all safety and security procedures and rules.
• Maintain a neat, clean, and well-groomed appearance (specific standards outlined in team member handbook).
• Perform any related duties as requested by supervisor and assist other Banquet Personnel when needed.

Requirements

• Two years of hotel banquet food/beverage service.
• Hold a current Food Handler Card.
• Able to process paperwork.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings and service ware.
• Knowledge of various types of equipment and set-up styles used in the meeting rooms (e.g., different table types such as round, schoolroom, etc.).
• Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests.

Physical Demands

• Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
• Lifting thirty (30) pounds maximum.
• Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts