Banquet Captain

230 rooms 2299 sq. ft. meeting/event space

Amenities: pet-friendly accommodations free breakfast for members a Peloton-equipped fitness center onsite dining at Corazon Bar & Restaurant.

Located in downtown Tampa this modern property sits in a high-growth corridor offering the opportunity to lead brand-forward operations in a dynamic urban market. The Hyatt House and Hyatt Place are co-located spanning transient and extended-stay segments making it an ideal setting for leaders who excel in hybrid operational models.

Approaches all encounters with guests and colleagues in a friendly service-oriented manner
Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
Coordinates with other departments to arrange for the delivery of requested services.
Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
Ensures all functions are set and staff is prepared and organized before required time on BEO
Inspects table place settings including table linen china glass silverware and condiments for correct placement and ensures that each element is clean undamaged and attractive
Ensures proper setting of buffet tables and other food service tables
Arranges for and ensures proper sequence of service for each event
Supervises clearing and post function cleanup and garbage removal
Maintains clean and orderly back areas pre-function areas and storage areas
Assures that all china glassware silverware linen etc are returned to their proper location after each event
Supervises the handling storage and security of all catering service equipment and decor
Assists with staff training programs
Conducts regular staff meetings to build rapport and ensures colleagues are well informed
Clearly projects the visions of the department and measures progress
Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency

Work with the Sous Chef and/or F&B Director to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas and administration as it relates to food and beverage from both a hardware and software perspective.
Supervise and reconcile cash controls for each shift in attendance.
Act as a bridge between management and Restaurant/Banquet/service employees to facilitate department operation.
Support the needs of the operations as needed to include shift coverage.
Perform other duties as directed developed or assigned

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race color religion gender sexual orientation gender identity national origin age disability veteran status or any other protected status prohibited under Federal State or local laws. All employment decisions are based on valid jobrelated requirements.