Banquet Captain

Banquet Event Supervisor

Supervise and coordinate activities of kitchen and dining room workers within banquet functions. Ensure that all aspects of events are set and run in accordance to the Banquet Event Orders and Client specifications.

Essential Job Functions:

• Check all room sets prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform staff of specific needs for buffets and receptions. Check staffing needs for upcoming events. Check inventory needs for all upcoming events.
• Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met. Allocate stations and partners for staff. Review banquet event orders.
• Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
• Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear. Complete all daily administrative tasks.
• Select several tables at random during the function to evaluate food and service. Ensure that food is served at the appropriate temperature.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
• Inform Chef of head count as soon after seating as possible.
• Recommend proper maintenance and repair to the Director, Engineering and ensure the proper housekeeping of all function space.

Education/Experience:

High School diploma or general education degree (GED). One to three months related experience. Previous banquet operations experience preferred.

Requirements:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions

Physical Demands:

• Tasks are performed both indoors and outdoors.
• Must be able to stand or walk for up to 5 hours per day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to regularly lift and/or move up to 10 lbs, frequently lift and/or move up to 25 lbs, and occasionally lift and/or move up to 50 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Work Environment:

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions