Banquet Captain

About the role

The Banquet Captain, under the direction of the Banquet Manager, is responsible for supervising Banquet Department team members. The position is responsible for serving and performing related side duties with respect to special functions and in-house meetings; and for completing daily and weekly paperwork and reports.

Responsibilities

• Maintains a high level of customer service.
• Captains all activities.
• Evaluates operational procedures, recommends changes and implements approved changes as necessary.
• Makes sure service levels of all banquet functions are maintained.
• Makes sure a safe work environment is maintained for all team members and that all incidents are reported accurately and in detail.
• Makes sure function space is set up according to Banquet Event Order.
• Makes sure function space is kept clean before, during and after all functions.
• Prepares all banquet billings per the Banquet Event Order and runs weekly sales reports.
• Maintains cash banks and monitors cash handling procedures.
• Makes sure all Banquet Department employees perform their duties and comply with the company’s policies and procedures, confirms Kronos and administers all disciplinary actions and conducts performance evaluations.
• Plays Eatec orders and transfers and participates in monthly inventory.

Additional responsibilities

• Complies with departmental and company rules, regulations, policies and procedures.
• Performs job functions of subordinate team members as required.

Contacts

• Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors and customers.

Physical requirements

• Position medium with lifting of 50 pounds maximum, with frequent lifting/carrying up to 25 pounds.
• Physical factors include constant standing, walking pushing/pulling, use of hearing, smell, near/midrange/far vision, depth perception and color/field of vision; frequent carrying/lifting, stooping, reaching and manual handling, typing and bending and occasional sitting, climbing, kneeling, and crawling.
• Working conditions include constant exposure to noise and air quality; frequent exposure to extreme hot/cold and dimly lit conditions and occasional exposure to weather, wet/humidity and vibration.
• Potential hazards include constant exposure to moving mechanic parts, electric shock, chemicals, computer use and equipment and occasional exposure to high exposed places, and insecticides/pesticides.

Requirements

• Education: High School diploma or equivalent required.
• Experience: Minimum of 1 year banquet service experience working in a high-volume operation required. Supervisory experience is preferred.
• Certification/License: Sanitation Certificate required within 6 months of hire; training will be provided. T.I.P.'s Certification required within the first 3 months of hire; training will be provided.