ESSENTIAL DUTIES

 Meet with the Banquet manager and go over events for the day Check room(s) and make sure everything matches the BEO Place a demo setting on table, close to the service entrance for all staff to see Check and make sure all supplies are available Conduct a Pre-meal meeting no later than 15 minutes after staff arrives Give station assignments and opening/closing side-work to all the servers Make sure all staff is on time, well dresses/groomed with the proper nametag All functions must be set 15 minutes prior to scheduled start time Make sure all bartenders have their alcohol Make sure all cashiers have their money Meet with the contact and go over all the function details always offer a beverage at the end of the conversation Once the guests start arriving servers must be in the room to greet and assist them with their napkins (Lap napkins) Servers must check with guest at each table to make sure they don’t have any special dietary needs/requests Make sure the staff finishes the closing side-work before they leave Make sure you order supplies for next day Complete stewarding requisitions for next day Complete all captains’ report for all functions If bars were used, do a complete count and post in bar log Print banquet checks, fill out the banquet re-cap and distribute copies to Catering, Night audit, and F&B Director

GENERAL DUTIES

Know your work schedule and follow it with reliability Work cooperative and friendly manner with fellow employees Maintain professional attire and personal hygiene Maintain a clean, neat and orderly work area Perform your job according to standard operating procedures Read, understand and follow all policies, procedures and practices as stated in the Employee Handbook Implement management company and hotel’s safety and emergency policies and procedures (i.e. evacuation, firs aid, etc.) to include removing all safety hazards, following company’s OSHA Hazcom program, safe lifting techniques Utilize protective equipment, when applicable Promptly reports substandard (unsafe) conditions to supervisor Promptly reports accidents, injuries, property damage or loss to supervisor Keeps accurate communication flowing freely among all departments Inform management promptly of any work related problems or guest complaints Practice “CARE Hospitality” and provide guest satisfaction Promote the hotel through goodwill, courtesy and positive attitude Attend all schedule training classes and meetings Train other employees as directed by management Continue to learn and grow in your position Perform any reasonable request as assigned or directed by management Provide for safe work environment by following all safety and security procedures and rules Arrange for reasonable accommodations for person(s) with disabilities Assist person(s) with a disability Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel, guests and employees

 

SUPERVISORY RESPONSIBILITIES

 All Banquet staff including Banquet Servers and Set-Up

 

QUALIFICATIONS/SKILLS

 Must be computer literate Must be flexible enough to work any shifts including evenings, weekends and holidays

 

EDUCATION AND/OR EXPERIENCE

 High School Diploma or equivalent required Minimum of 2 to 3 years experience as a Banquet Captain in a hotel or resort of similar size required

LANGUAGE SKILLS

Able to communicate accurately and effectively in verbal and written form with guests and employees so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required.