Food & Beverage Banquet Captain

Legends / ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Banquet Captain at the Shreveport Convention Center / Municipal Auditorium in Shreveport, Louisiana.

About the role

Under the direction of the Director of Food & Beverage and the Manager of Food & Beverage, the Part-Time Banquet Captain's primary responsibilities include supervising and training food & beverage servers, cashiers, and temporary labor, as well as ensuring exceptional guest service during events.

Responsibilities

• Communicate effectively, both verbally and in writing, in English
• Report to work in proper uniform according to the scheduled time and follow instructions for each event
• Make quick and accurate decisions
• Consult with Food Service Manager regarding serving arrangements, additional employees, and equipment required
• Supervise and train all food & beverage servers, cashiers, and temporary labor; serve food and beverage when needed, including all functions, cashier duties, and assisting with plate-up meals
• Lead and motivate servers to exceed guest expectations
• Determine when a guest should not be served additional alcoholic beverages in accordance with Legends/ASM Global policies
• Inspect function space prior to the start of an event to ensure cleanliness, organization, and ambiance
• Observe food being served to ensure correct garnishing and arrangement
• Maintain consumption sheets
• Ensure front and back of the house are maintained in a clean and orderly fashion; participate in cleaning and deep cleaning projects as needed
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Complete all paperwork and closing duties in accordance with departmental standards
• Review status of assignments and follow-up actions with Food & Beverage Manager and/or Supervisor
• Organize and delegate daily tasks to banquet service staff
• Prepare post-event task lists with the Food & Beverage Manager and Supervisor to ensure tasks are completed prior to relieving service staff
• Maintain and supervise sanitation guidelines specified by managers
• Oversee productivity of servers and temporary workers, keeping them on task
• Report any areas in need of maintenance or repair to the Food & Beverage Manager
• Follow proper reporting procedures for accidents and incidents
• Prioritize multiple projects and meet strict deadlines
• Work under minimal supervision with a professional attitude and appearance
• Demonstrate thorough knowledge of liquor laws and regulations
• Exhibit accuracy with cash handling and Point of Sale system operation
• Display exemplary food and beverage service skills in a fine dining atmosphere
• Apply effective leadership and communication skills suited to a formal, professional environment
• Commit to exemplary customer service
• Perform other duties as assigned

Requirements

• Minimum of 2 years banquet service experience in high-volume banquets, restaurants, or similar facilities with banquet operations
• Ability to work and lead a team independently without active management
• Excellent interpersonal, customer service, communication, team-building, and problem-solving skills
• Experience with upscale dining in a restaurant or similar facility preferred
• High school diploma or GED preferred
• Knowledge of Banquet Event Order (BEO) preferred
• Must be 18 years of age or older
• Ability to read signs and follow simple oral and written instructions
• Must pass a background check, including a credit history report, and meet corporate minimum requirements
• Teamwork-oriented with a cooperative attitude
• Ability to work in a fast-paced environment and meet tight deadlines
• Must be able to easily adjust to changing priorities
• Must be able to obtain an ABO Card and LATC Permit

Skills

• Ability to use and maintain basic food service and kitchen equipment
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff and quickly identify and resolve problems
• Excellent organizational and planning skills
• Strong customer service orientation
• Ability to work with limited supervision
• Ability to work flexible, irregular hours as dictated by event schedules, including nights, weekends, and holidays
• Compliance with Health Codes and adaptability to changes in the work environment
• Ability to operate a cash register and credit card machine

Supervisory Responsibilities

• Train employees
• Assign and direct work

Schedule

The working hours are scheduled based on the needs of the facility using a part-time "one call" system. There is no guarantee of hours on a weekly basis. Must have reliable transportation and be able to report to work as scheduled. Ability to work long and irregular hours, including days, evenings, weekends, and holidays, with flexible scheduling.

Physical Demands

• Regularly required to move around the facility and stand for long hours during events
• Must be able to talk and hear
• May require work inside or outside the building as needed by events
• Must be able to lift 45 pounds unaided
• Must be able to carry and balance a tray with 8 entrée platters on the shoulder
• Performing work through repetitive eye/hand coordination
• Must have good balance and manual dexterity