Job Description Summary Banquet captains are responsible for supervising the staff, operations, and guests of banquet experiences at hotels, restaurants and at private functions. Their duties include planning dining events, managing the food and beverage service, and tending to guests' requests and complaints. Directs the service to members and guests in the banquet department. Job Description Work Environment:

• Must be able to work in a fast-paced environment.

Physical Demands:

• Ability to r each overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period. Ability to move over sloping, uneven, or slippery surfaces. Ability to move up and down ladders, stairs, and service ramps.

Expected Hours of Work:

• Must be flexible to work variable days of the week to include weekends and holidays.
• Must be flexible to work various shifts (days, nights, overnights).
• Ten to twelve hour shifts sometimes required.

Travel:

• No travel required. On property work required.

Education and Experience:

• Highschool diploma or GED required.
• Hotel, customer service related, and food and beverage experience required.

Principle duties and responsibilities (Essential Functions) include:

Ability to anticipate work needs and interact professionally to extend customer service with a professional and pleasant personality.

Inspects banquet rooms, bars and waiter stations for proper set-up including sanitation, safety concerns and event readiness.

Ability to meet members and guests at entrance of banquet rooms, verify reservations, and escort guest to tables during functions.

Coordinates effective food service involving communication between the kitchen and banquet service staff.

Excellent verbal and written communication skills.

Excellent organizational skills and attention to detail.

Directs the service to members and guests in the banquet department.

Handles member/guest complaints and problems. Acts as liaison between member/host in all aspects of the event's service. Introduces themselves and our staff to the member/host.

Assures that opening and closing side duties are assigned and completed as required.

Conducts pre-event meetings with banquet room personnel, including kitchen staff if required.

Responsible for proper food and beverage service in their station as directed by supervisor.

Observes breakfast, lunches, and dinners to respond to any additional requests, and to determine when meal has been completed.

Follows management's instruction as to proper meal service, and execution of the banquet event order (BEO).

Monitors wait staff, bus persons, cocktail wait staff and bartenders to maintain a high level of service, helping to troubleshoot and problem solve.

Ability to fully operate POS system, including setting up of specials, ordering, running reports and auditing.

Responsible for reviewing and posting the banquet check accurately to the appropriate area or member's account.

Ability to monitor and adjust staffing needs to meet demand.

Proficient in Microsoft Office or related software and other software programs.

Ability to perform work without direct supervision and handle multiple projects simultaneously. Ability to deliver high quality customer service and responds to customer needs.

Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.

Display daily professional, courteous, attentive, helpful, and positive