The Banquet Captain reports directly to the Banquet Manager and job responsibilities include:

• Hold pre-function meetings with servers to ensure smooth, efficient service. Will assign server stations and coordinate the timing of courses with the kitchen personnel.
• Assist staff with room set-ups, food service, and clean-up including but not limited to organizing and execution of all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.
• Responsible for ensuring staff is aware and ready to execute daily assignments and side work to be completed in their respective areas.
• Greet meeting/event on-site contact and continuously monitor service levels throughout the event. Determine whether there are last-minute changes and discuss various setup arrangements.
• Always provide guests exceptional service and in a warm and enthusiastic manner.
• Supervise banquet personnel throughout functions.
• Ensure proper cleaning of all equipment after the function is completed. Also regularly inspects all house service areas and equipment to guarantee standards for the department are met.
• Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel.
• Maintain full knowledge of menu items, ingredients, and preparation techniques.
• Maintain company standards of food, beverage, and quality guest service.
• Process banquet checks accurately and efficiently for payment.
• Immediately resolve complaints to guest's satisfaction.

Experience

• Excellent written and oral communication skills required.
• Positive interpersonal and customer service skills required.
• Knowledge of Banquet Service
• Ability to perform the physical requirements of position.
• Ability to train and coach others.
• A minimum of 4 years of experience in Banquets, Food & Beverage, Conference Services, or a related discipline is required.
• Banquet Captain: 3 years (Preferred)

Physical Requirements

• Minimum lifting of 20 pounds.
• Pushing, bending, stooping, upward reaching, manual dexterity.
• Hearing, writing, typing.
• Minimum pulling of 20 pounds.
• Must have two-way radio to communicate needs with kitchen.
• Other duties that may be assigned.

Core Competencies:

• Positive Attitude
• Eye for Detail
• Problem Solving Abilities
• Strong Communication Skills
• Collaborative Spirit
• Ethical Conduct