Banquet Captain

Position Overview The Banquet Captain is responsible for the creation of unique and memorable dining experiences at the Fontainebleau Las Vegas. From presentation to person management to relationship building, you will make thoughtful, visible choices in a fast-paced, high-energy environment. The position will be responsible for planning, coordinating and executing banquets, conferences, meetings and special events within the resort, fulfilling the promise of delivering world-class, luxury service to every Member and guest. Essential Duties And Responsibilities The following and other duties may be assigned as necessary: Plan, organize, lead, and oversee the execution of assigned Convention/Banquet eventsSupervise and train all Banquet MembersTrain, coach, develop, mentor, and inspire MembersEnsure all Members follow proper Company and department customer service standardsEnsure the smooth, timely, and efficient service for all Banquet events to ensure a great experience for all our guests and all Banquet MembersConduct shift meetings with all Banquet Members assigning opening and closing duties, specific areas of responsibility and facilitating the flow of information throughout the departmentOversee, monitor, and follow-through on all FOH and BOH areas in the Convention area to uphold Department and Property standards and expectations (organization and cleanliness)Ensure inventory control, allowing for sufficient products to be on hand to service banquet guestsPromote a culture of teamwork, outstanding guest services throughout the operation, resolving any guest concerns promptly and in a courteous and professional mannerIssue documentation of incidents and events involving guests or Members accurately and in detailMaintain knowledge of all applicable CCFD, Safety, OSHA, alcohol and food regulations/laws, and ensures adherenceMaintain safe and sanitary conditions in all banquet service areas and for all banquet service equipmentFollow proper COLV Cash Handling proceduresEnsure Members follow Fontainebleau/Banquet Policies and ProceduresMaintain knowledge of common food allergies, dietary options, and/or alternate food requestsOversee storeroom areas, ensuring they are clean and organizedMaintain a clear understanding of the CBAResponsible for complying with Title 26 policies and procedures as well as completing all assigned/required modules in a timely mannerTemporary or permanent duties and responsibilities may be added to or modified as deemed necessary Qualification Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Must be at least 21 years of age. High School diploma or equivalent requiredThree (3) years in Banquets and Catering, with at least one (1) year in a management capacity in a high volume banquet/food and beverage operationDemonstrated knowledge and experience in overall Banquet operations Complete knowledge of health and safety regulationsMust have Title 26 knowledge Must have basic knowledge of Microsoft Office softwareMust have ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, Member training and development as they relate to overall Food & Beverage productsAbility to write reports, business correspondence, and procedure manualsAbility to present self in a professional, pleasant, confident and well-groomed mannerHas a clear understanding and knowledge of the Culinary Union Collective Bargaining AgreementKnowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCPAbility to execute on guidelines for proper staffing to maximize efficiency and minimize labor costsStrong overall knowledge of F&B preparation and presentationProficient in operational financial management accountability and budgetingExcellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contactsAbility to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teamsAbility to maintain confidentiality to sensitive informationExcellent communication and customer service skillsExcellent organizational skills; be able to function under time constraints and deadlines with attention to detailMust be willing and able to work a flexible schedule to include holidays, nights and weekendsWork in a fast-paced, busy, and somewhat stressful environment Responsibilities SUPERVISORY RESPONSIBILITIES This position will supervise food servers. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. Language Skills Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $65000.00 per year - $70000.00 per year