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Banquet Captain

Posted: 07/20/2022

The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions.  Other reasonable duties may be assigned.
 

  1. Ensure at all times operating principles are being adhered to:
    1. Clean – Keep all areas clean and pristine.
    2. Safe – Follow all safety policies and procedures.
    3. Friendly – Get to know our guests and build genuine relationships with them.
  1. Fun – Have fun!  Be interactive with all internal and external guests while maintaining professional standards.
  1. Display “Family Style Service” to deliver the best experience to our guests:
    1. Give a Family Style Service Signature Welcome and Parting interaction– We treat strangers like friends and friends like family.
    2. Assist in creating a Strong Team – Strong Teams are those that work together toward a common goal.
    3. Display a Positive Attitude– Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation.
 
  1. Adhere to department service standards of being accommodating, accurate and attentive.
 
  1. Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions. 
 
  1. Provides superior guest service, positive interactions with guests and employees.
 
 
  1. Responsible for complete and accurate set-up and breakdown of all catering/banquet functions in a timely manner to include fixtures, accessories, glassware, tableware and other supplies.
 
  1. Clean-up and secure banquet equipment and assist with inventory control.
 
  1. Assure the efficient, smooth serving of a large quantity of guests in a timely manner.
 
  1. Ensure the safety and security of guests and employees.
 
  1. Responsible for fulfilling customer requests for food, beverages, etc.
 
  1. Assists other departments and company personnel, as necessary, to ensure the successful performance of banquets and the overall success of the company.
 
  1. Assists manager to ensure compliance of sanitation laws, health regulations and applicable OSHA regulations.
 
  1. Assists with training, implementation and follow through of all training materials to ensure proper training of staff.
 
  1. Completes all company-required training within designated time frames.
 
  1. Actively attend and participate in BEO meetings when schedule allows.
 
  1. Performs other duties as assigned.
 
 
PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT
The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 
 
Physical Demands:  Requires an adequate range of body motion and mobility, with or without accommodation. 
  • Must be able to bend, walk, stand, and twist as required
  • Must be able to lift 110 lbs. with assistance, and 50 lbs. without assistance.
  • Pulling/ Pushing:  Up to 500 lbs.
  • Availability to work scheduled work days, 7 days a week with varied hours.
 
Mental Demands: 
  • Ability to cope with the stress of a fast pace environment. 
  • Must be able to convey verbal and written information. 
  • Must have problem solving ability. 
  • Performs respective routine tasks, by variable demands and changing conditions. 
  • Must relay simple information verbally. 
  • Must be able to take initiative.
  • Must be able to work in various work conditions.
  • Ability to handle multiple tasks simultaneously. 
  • Able to prioritize appropriately.
 
Work Environment: 
  • Fast paced work environment
  • Smoke exposure
  • Loud noise and variable lighting situations
  • Interaction with internal and external guest
 
 

MINIMUM QUALIFICATIONS

 
Education:  High School Diploma/GED
 
Training/Experience: 3-5 years food and beverage experience, 1-2 years supervising experience preferred
 
Job Knowledge:
  • Ability to observe and give appropriate feedback on the performance of staff and document, if necessary, course of action.
  • Ability to communicate effectively with guests and all levels of employees through written and verbal reporting.
  • Ability to move effectively and efficiently throughout all banquet space and back of house.
  • Ability to analyze and interpret operation results, solve problems and perform duties under pressure in an interruptive environment.
  • Willingness to assume overall responsibility relative to the performance of the events in the absence of the department manager.
  • Ability to work in a brightly lit, smoke filled, environment with above average noise.
 
Other:
  • Must be able to receive and maintain all required certification.
  • Must complete all required company training.
  • Alcohol awareness training required.

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