Banquet Captain

Primary Purpose Of Position

The Banquet Captain directly supervises catered events. This includes the planning, set-up, execution, and tear-down of all events. The Banquet Captain stays in contact with the host (on-site contact) throughout the event to ensure the highest possible guest satisfaction.

Essential Duties And Responsibilities

• Prepare assignments for staff assigned to each event. Includes assignments for each portion of the work shift; including set-up, reception, event tear-down and side work
• Conduct lineups with the staff at the start of each shift
• Inspect uniforms, review assignments, and steps of service for each event
• Greet host (on-site contact) for assigned event(s) and stay in contact throughout the event(s)
• Work closely with Director of Food & Beverage and Event Coordinator to plan all events
• Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served
• Promotes and maintains the highest level of customer service to all guests
• Determines when a guest should not be served additional alcoholic beverages
• Resolves guest complaints within scope of authority; otherwise refers the matter to management
• Notifies supervisor and/or security of all unusual events, circumstances, missing items or alleged thefts
• Attends all staff meetings as required by management
• Implements and maintains all Leading Hotels of the World (LHW) Standards
• Maintains close communication and works cooperatively with Director of Food & Beverage, the rest of the Administrative team, and co-workers to ensure consistency of services and the highest quality of operation
• Performs other job-related duties as assigned

Education/Experience

• A High School Diploma or equivalent required
• Previous experience as a server in a high-volume restaurant or banquet facility
• Previous leadership experience in a restaurant or banquet facility

Special Skills/Equipment

• Must be able to communicate effectively, both verbally and in writing, in English
• Knowledge of food and beverage preparation, service standards, guest relations, and etiquette
• Ability to make quick and accurate decisions

Essential Physical Requirements

• Routinely handles objects weighing up to 25 lbs and on occasion may be expected to lift objects weighing up to 50 lbs
• Ability to stand and walk for full length of shift, up to 12 hours at one time
• Able to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting
• Excellent organizational skills
• Closed attention to detail

Employee Conduct

• It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, guests and vendors.

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay, Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long Term Disability
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes