Job Overview: The Banquet Captain is considered the support of the Banquet team and liaison with Management. This position is responsible for ensuring guest satisfaction, adherence to the SOP’s (Standard Operating Procedures) by the banquet team and maintenance of banquet areas.

Reports To: Head of Banquet Operations

Qualifications:

• College degree in Hospitality Management or equivalent experience
• Excellent communication skills
• Ability to perform job functions with minimal supervision
• Ability to work cohesively in a team setting
• Ability to focus attention on details
• Must have strong organizational skills and be able to prioritize job duties
• Enthusiastic and energetic
• Resourceful, creative, passionate
• Must be available Thursday, Friday, Saturday and Sunday evening shifts.
• Must be smart serve certified
• Must be physically able to lift/push/ pull heavy items minimum 50 pounds weight

Job Functions:

• Conducting a daily inspection of the banquet areas including noting and advising of maintenance issues. Ensuring that rooms are set and food ordered is as per indicated on Banquet Event Order.
• Executing larger events and meal functions and ensuring regular quality checks with the meeting organizer and effective communication with the Culinary team and banquet partners.
• Conducting thorough informative shift briefings prior to the shift and or meal service so partners are aware of entire banquet floor functions for day.
• Assigning side duties to partners and following up on their completion
• Communicate with the Culinary team ensuring smooth and efficient processes for food pickup, dish out and regulating the dish service area.
• Ensuring that the Banquet SOP’s (Standard Operating Procedures) are being followed.
• Completely daily administrative aspects of department; accurate pass offs, internal email pass off, billing, & tracking sheet, payroll when required, photocopying of BEO’s, room signs & labels for next day, parking passes & internet codes, etc.
• Ensuring insurance, legal, health and safety obligations are adhered to. Forms 6 and 7 to be completed following any injury.
• Reviewing Event Orders for the next day clarifying instructions with Event Managers.
• Monitoring of breaks for all partners.
• Conducting inventory on banquet equipment 3 times a year.
• Conducting inventory on china and glassware 2 times a year
• Organizing and preparing bars through the AZBAR system.
• Providing floats to the bartenders, coat check personnel.
• May be assigned to actual service on floor based on business levels should there not be a requirement for a lead that day only partners. This is to ensure that full hours are received.