Banquet Captain

Position: Banquet Captain Reports to: Banquet Supervisor and/or Banquet Manager Purpose of the Position: Our guests are our most important asset. Involvement, teamwork, and commitment are the values that govern our work. This position provides service of food and beverage in the banquet rooms. This role requires you to adhere to the hotel and brand standards. You will also be required to be friendly, courteous, helpful, timely, and professional, always offering our guest a high level of satisfaction. Essential Responsibilities:

• Conducts self to reflect the high standards of professionalism within the Middletown Hotel Management organization and the Hotel.
• Set-up of all coffee breaks; coordinates with kitchen staff for display items.
• Set-up of all working lunches for next day events.
• Cleaning out and refreshing of all coffee breaks at end of the evening.
• Runs AM coffee breaks.
• Ensures all meeting rooms are clean, organized and set up for the following day according to BEO(s).
• Works with Banquet personnel and directs and assists the Banquet staff in room set up and breakdown for all banquet activities including In-House functions. Ensures that all equipment is set up correctly and inspects room for accuracy, cleanliness, attractiveness and proper layout.
• Coordinates with kitchen staff as needed regarding delivery times, quantities, and delivery of food.
• Maintains a high level of service quality and insures 100% customer satisfaction. Ensures complete guest satisfaction as it relates to the following:
• all functions beginning on time;
• introduces self to the guests or at least the contact person for every function;
• communicating with guests to follow through with special requests, instructions, or complaints;
• open communication with the Kitchen staff concerning special requests, cover counts, etc.;
• extends all billing and presents to the guest for signature.
• Responsible for the training and onboarding of all Banquet associates on how to perform their job.
• Takes immediate action on problems that are encountered in the all areas of F&B and communicates those to the Banquet Manager and Executive Chef.
• Responsible for the cleanliness, safety, and sanitation of all banquet areas, including dining room, bar, service areas, storage areas, ballrooms, boardrooms.
• Responsible for the care, handling and storage of all restaurant and banquet equipment. Reports any shortness or damages of equipment to the Banquet Manager.
• Ensures proper and accurate cash handling; maintains integrity of guest information, credit card numbers, etc.
• Assists in ensuring all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turn in (menu tabs, customer counts, drop envelopes, daily payroll, schedules, opening/closing reports.)
• Adheres to and enforces all company policies and procedures.
• Reads, learns, understands and refers to the Standard Operating Procedures.
• Knowledgeable of local, state and federal food handling and alcohol service laws and regulations.
• Ensures self and staff are adhering to proper alcohol service procedures; assist in keeping self and associates certified as/if required by local, state, or federal laws/guidelines. Properly report, document, and counsel on any alcohol related incidents as instructed.
• Assists in providing a safe work environment by following all safety and security procedures and rules; reports substandard (unsafe) conditions to Banquet Manager and/or GM.
• Utilizes personal protective equipment.
• Knows and prepares others in the department for the fire prevention and emergency procedures.

• weekly food and beverage leadership meetings – BEO meeting;
• department meetings;
• Active participant in Big 4 inventories.
• Brand and/or Corporate required orientation, training, meetings, conferences.
• Additional duties as assigned.

• Assists other hotel departments when needed.
• Participates in property's Hospitality Committee.
• Participates in the hotel’s Safety & Security Committee.

• Communicate clearly with guests, associates, and Managers.
• Carry out specific verbal and written instructions.
• Understand/operate POS system; understand/operate computer programs including Excel, Word, etc.
• Operate a calculator; use arithmetic to calculate sales, expense and profit of departments.
• Move fingers, hands and arms easily to type on a keyboard, answer and use the telephone, handle money and provide service for guests.
• Work in an environment that can be noisy, demanding and physical with fluctuating temperatures.

• Frequent walking, standing, reaching, lifting, sitting, talking, smiling for varying lengths of time.
• Carrying trays weighing up to thirty (30) pounds, which is equal to 8 plates with covers, through a crowded room on a continuous basis throughout shift.
• Pushing/pulling weight equaling one-hundred (100) pounds.
• Lifting of objects weighing up to seventy-five (75) pounds.