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Banquet Captain

Department: Food + Beverage

Reports to: Executive Chef/Food and Beverage Manager

Status: Exempt

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Banquet Captain will be responsible for direct supervision of all banquet functions within the Karol Hotel to ensure exceptional service to all guests that is consistent and continually in accordance to the Marriott Tribute Portfolio standards under the franchise of Mainsail Lodging & Development.

Essential Functions

  • Follow EO paying attention to specific details to ensure the function runs flawlessly
  • Provide direction to the staff to ensure the flawless execution of hotel events and hold the team accountable as needed
  • Coordinate food service between kitchen and banquet service staff
  • Assist with leadership coverage for hotel outlets during periods of event downtime
  • Respond to all guest requests, situations, complaints and accidents presented to the Banquet team in an attentive, courteous and efficient manner
  • Prepare schedules for Banquet Servers, Banquet Bartenders, and House Attendants according to business forecast, payroll budget guidelines, and productivity requirements
  • Complete accurate banquet check according to EO and obtain signature of host
  • Ensure setup and functionality of group A/V needs
  • Complete event captain’s report
  • Complete set-up, strike list, and closing inspection duties
  • Inspect all set up requirements and ensure that EO is followed
  • Maintain regular attendance in compliance with hotel needs while following a schedule which will vary according to the needs of the hotel
  • Review and implement table and seating diagrams
  • Manage all opening and closing side work
  • Review all hours worked for payroll compilation and submit to accounting on a timely basis for all Banquet, Banquet Bar and Houseman team members
  • Follow all TIPS training to ensure guests’ ID’s are verified for consumption of alcohol
  • Follow all health and safety regulations in accordance with the State
  • Control costs by conducting par checks / inventory to review portion control and reduce waste
  • Conduct monthly inventories on a timely basis and manage operating materials
  • Maintain banquet cleanliness in front and back of house
  • Coordinate in pre-service and periodic training
  • Maintain high standards of personal appearance and grooming which includes wearing proper professional attire and nametag, if applicable
  • Assist in the planning and adjusting of menus by consulting with the F&B Director and Executive Chef. Include estimations of food and beverage costs
  • Monitor beverage staff to ensure proper portion control and maintain low beverage cost for the hotel.
  • Ensure guest privacy and security by correctly following hotel procedures
  • Motivate, coach, counsel and discipline according to Karol Hotel Standards
  • Maintain a professional working relationship and promote open lines of communication with all management and team members
  • Operate all aspects of the MICROS F&B system, including software maintenance, report generation and analysis and simple programming
  • Any other reasonable requests given by supervisor and management

Hotel Performance

  • Ensure successful performance by increasing revenues, controlling expenses, and providing a return on investment for the owner and investors

Qualification Standards

Education & Experience

  • High school diploma or equivalent
  • Previous food and beverage event experience required
  • Excellent customer service skills
  • Excellent communication skills, both verbal and written
  • Ability to effectively present information to individuals or groups
  • Proficient with Microsoft Office programs a must, Marriott systems a plus, MICROS a plus

 

Physical Demands

  • Ability to sit or stand for extended periods of time
  • Ability to communicate clearly
  • Corrected vision to normal range
  • Ability to drive/transport self and others
  • Ability to travel on occasion for meetings
  • Ability to work long hours as needed

Mental Demands

  • Make sound judgments quickly
  • Work on multiple tasks, making appropriate progress towards deadlines
  • Able to work in a teamwork environment, take direction, and provide direction to others
  • Manage differing personalities within the office, the hotel, and the community
  • Maintain the highest degree of confidentiality
  • Ability to work effectively in stressful, high pressure situations
  • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Career Information

Date Posted:
December 15, 2021

Career Category: