Banquet Captain

SUPERVISES: Banquet Servers and Bartenders

WORK ENVIRONMENT:

Banquet function areas, meetingroomsand service areas. Job involves working : Under variable temperature conditions (or extreme heat or cold). Around fumes and/or odor hazards. Around dust and/or mite hazards. Around chemicals.

KEY RELATIONSHIPS:

Internal: Colleagues in Restaurant, Bartender, Kitchen, Stewarding, General Cashier, Storeroom/Purchasing, Front Desk, Guest Attendant, Housekeeping and Engineering.

QUALIFICATIONS

Minimum of 18 years of age to serve alcoholic beverages. 1-year experience in fast-paced environment. Fluency in English both verbal and written. Compute basic mathematical calculations (add, subtract, multiply and divide numbers). Strong knowledge of variable food, wine, beer and liquor. Ability to: Work flexible schedules and be willing and able to work shift duties that may include evenings, nights, weekends and holidays. Demonstrate the Proper Ethos with internal and external guests at all times. Collaborate with Colleagues cross-departmentally. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Be a clear thinker, remaining calm and resolving problems using good judgement. Follow directions thoroughly. Work cohesively with Colleagues as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent hotel data. High school graduate or equivalent vocational training certificate, some college. Certification of previous training in liquor, wine and food service. Previous Culinary training. Certification in alcohol awareness program. Certification in C.P.R. Ability to suggestively sell. Ability to input and access information in the property management system/computers/point of sales system. Previous guest relations training.

PHYSICAL ABILITIES

Stand, sit, or walk for an extended period of time. Endure various physical movements throughout the work areas. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Satisfactorily communicate with guests, management and Colleagues to their understanding.

ESSENTIAL JOB FUNCTIONS

Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards. Maintain complete knowledge of and comply to Proper Image, Proper grooming standards and Proper Uniform policies. Maintain complete knowledge of Proper Fundamentals. Monitor and maintain knowledge of all assigned assignments or shifts. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive and personalized guest relations at all times. Circulate in assigned areas frequently. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Tailor interactions and offerings based on guest preferences. Log guests’ preferences. Proactively resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of all hotel areas. Attend pre-shift briefings/lineups and provide operational feedback. Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of operation, proper table set‑up and dress code of the restaurant. Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies to Manager. Maintain complete knowledge of all liquor brands, beers and non‑alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of all updates made to menus and wine lists. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of state Designated Driver Awareness programs. Maintain complete knowledge of P.O.S. and manual systems. Maintain complete knowledge of service requirements for assigned functions: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation. Particular characteristics/descriptions of wines/champagnes ordered. Prices for specified selections on cash functions. Groups' names and background. Type of functions and expected attendance/guarantee numbers. Scheduled hours of service. Special requests/arrangements. Order of service, traffic flow in room. Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such. Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Requisition linens/skirting required for designated functions and transport such to function area. Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments. Meet with the Chef and Stewarding to review scheduled group menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function. Prepare station assignments for Banquet Servers according to group requirements and Hotel standards. Ensure that assigned staff have reported to work; document any late or absent Colleagues. Coordinate breaks for assigned Colleagues. Assign stations and sidework to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Conduct pre‑function meeting with Servers and review all information pertinent to set‑up and service of group. Inspect grooming and attire of Colleagues; rectify any deficiencies. Inspect table set‑ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel. Check bar set‑ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems. Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact. Set out namecards, escort cards in accordance with group requirements. Organize head table assembly and assist group’s entrance into the function area. Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable. Greet guests upon arrival at function and assist in seating as required by group. Direct Servers on timing of service throughout function. Communicate additional meal requirements and special requests to the Kitchen. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Assist Banquet staff with their job functions to ensure optimum service to guests. Observe guest reactions and confer frequently with service staff to ensure guest satisfaction. Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies. Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas. Direct the final breakdown of function room and clean up. Ensure all department standards are met. Ensure all closing duties for staff are completed before staff sign out. Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Utilize department technology devices discretely. Use headset at all times. Explain reason for use if used in view of guests. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Complete all paperwork and closing duties in accordance with departmental standards. Review status of assignments and any follow‑up action with Manager and/or oncoming Manager.

SECONDARY JOB FUNCTIONS

Assist the Banquet Manager/Assistant as assigned. Stock Banquet supplies and assist with inventories as assigned. Prepare daily/weekly payroll and tip distribution as assigned. Conduct function room inspections, using a checklist in accordance with departmental standards.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the Colleague will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other Colleagues or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the Colleague occupying this position. Colleagues will be required to perform any other job‑related duties assigned by their Manager. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

COMPANY OVERVIEW

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn‘tproper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast‑paced but rewarding above all. Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Santa Monica Proper