Captain Banquet

OVERVIEW:

Primarily responsible for the coordination of the banquet staff and all food and beverage services within the banquet department. Train the banquet team and oversees the enforcement of hotel standards on setting up the banquet hall up keeping service break away event courses cleaning staff grooming and hygiene. He / She should maintain and develop the highest level of guest relations. Manage all guest requests complaints and queries and ensure that all aspects are communicated to the respective departments (Conference Management Kitchen F&B manager etc.)

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

Meet and greet guests in a friendly and warm manner.

Coordinates with the event host on all aspects of the banquet function.

Performs planning and organization functions for the banqueting department like maintaining the

banquet logbook maintaining and updating function sheets/BEOs.

Checks banquet rooms service areas for cleanliness proper set up and make sure sufficient supplies and equipment are available for the function.

Oversee all aspects of assigned banquet function activities ensuring that food counters are properly set and ready for execution at the appointed time.

Ability to respond quickly and accurately to guest requests.

Ability to obtain any government required licenses or certification for example liquor licenses etc.

Display good customer relation skills and take initiative to greet guests in a friendly manner.

Plan the event course and orchestrates its completion in a timely quiet and courteous manner.

Observe guests to fulfill any additional requests to perceive when next course should begin or when meal is completed.

Adhering to all banquet standard process and hotel standard policies and procedures.

Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and managers instructions.

Coordinates and trains staff in the service of food and beverages according to standards.

Discuss any last-minute changes with the banquet team.

Ensure all guest requirements are set and ready 30 minutes before event start time.

Coordinates function details with banquet team Sales and Catering management and kitchen staff.

Maintain constant contact with the banquet chef to ensure conclusion between food production and food service.

Monitor banquet personnel in the performance of their duties.

Assist in conducting pre-shift and pre-function meetings.

Actively participates in set up of banquet rooms and service of food and beverage to guests.

Communicates frequently with fellow supervisors and banquet managers as to the progress of the

days work.

Communicates frequently with function hosts to ensure that their needs are being met.

Ensures all guest checks are billed and signed by the host according to planned arrangements.

Ensures accurate daily sales reconciliation and postings are completed and provided to the Front office.

Display awareness and compliance with hotels security safety emergency and energy procedures.

Ensure high grooming and hygiene standards are met by all banquet staff.

Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.

Assists manager to establish maintenance repair and cleaning schedules for all banquet equipment and facilities.

Guide direct and motivate banquet staff provide guidance and direction to subordinates including setting performance standards and monitoring performance.

Ability to take and pass all training provided and required by the banquet department to complete daily operational duties.

Performs other duties as assigned.

Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving cooking setup and or teardown stations or work areas or other duties as assigned.

Responsible for cleaning and sanitizing work and public spaces.

Other duties as assigned.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

Two or more years experience in Banquet operations in a high volume casino and excellent oral and written communication skills.

High School diploma or GED.

ADDITIONAL REQUIREMENTS: (Licenses Certifications Testing etc):

Must obtain and maintain valid licenses / certifications per Federal State and ERGC Gaming regulations.

Must successfully pass background check.

Must successfully pass drug screening.

Must be at least twenty-one (21) years of age.

Prior experience in the Gaming industry required.

Prior experience in Tribal Gaming strongly preferred.

KNOWLEDGE OF:

Must be able to speak read write and understand the primary language(s) used in the workplace.

Use judgement and reasoning to cope with emergencies such as sudden illness accident or interrupted service.

Exceptional knowledge and understanding of various banquet and food service techniques and standards.

Food beverage and wine service.

Table service procedures and table etiquette.

Excellent customer service skills.

ABILITY TO:

Present an image of excitement enthusiasm and outgoing personality while being able to project a professional appearance.

Be flexible to work varying shifts and time schedules as needed.

Communicate effectively with all levels of employees and guests.

Restock needed materials and retrieve dropped items.

Transport trays and/or plates throughout the restaurant which may weigh up to 50 pounds as well as serve food items and beverages.

Take orders recite specials and point specific items out on the menu to customers.

Use machines and equipment including but not limited to: include coffee machine beverage dispenser microwave toaster and Point-of Service System.

Required Experience:

Manager