On Call Banquet Captain

Banquet Captain

The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions.

Education & Experience

• At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Alcohol Awareness Certification (must comply with State regulations)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position to include Alcohol Awareness, Food Handlers, Safety, etc.
• Maintain friendly and warm demeanor at all times.
• Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
• Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• Act as the liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
• Respond to guests' problems, complaints and accidents. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or Food and Beverage Manager.
• Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports.
• Assist in service of functions as required.
• Assist in banquet set-up as required.
• Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
• Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
• Follow all state liquor laws.
• Be familiar with banquet menus and prices.
• Know hotel services and facilities.
• Enforce all hotel policies and safety rules.
• Be familiar with fire exit and fire extinguisher locations, and know how to operate.
• Supervise Banquet staff as directed by Banquet Manager/Banquet Supervisor/F&B Manager.
• Be familiar with and enforce all Standard Operating Procedures for the Banquet department.
• Hold pre-function meetings, and check staffing and menus prior to events.
• Make sure all required equipment is available for event.
• Give job tasks to servers and assign stations.
• Supervise service of station or room.
• Prepare banquet checks and obtain signatures from guest contact.
• Monitor ongoing functions throughout assigned shift.
• Assist servers throughout function.
• Supervise clean-up.
• Verify servers' paperwork when event is complete.
• Assist the Banquet Manager/Supervisor/F&B Manager with the hiring and training of Banquet staff.
• Assist audio/visual company, as necessary.
• Correct hazards and notify management.
• Perform other tasks/jobs as assigned by Food and Beverage Manager.
• Attend meetings as required by management.
• Cross train as necessary for assistance as supervisor.
• Submit order of all supplies (candles, note pads, pens, uniforms) to Food and Beverage Manager for approval and maintain inventory levels.
• Handle items for "Lost and Found" according to the standards.
• Other duties as required.

Working Conditions/Environment

The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Work Environment

Frequency Grid 112019

N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift)

Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.-O

Associate is subject to outside environmental conditions: No effective protection from weather.- N

Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.-N

Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- C

Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- N

Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- N

Associate is subject to atmospheric conditions:One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- N

Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- N

Associate is required to function in narrow aisles or passageways.- N

Associate is exposed to infectious diseases.- N

None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- N

Physical Requirements

Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.-N

Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.-N

Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles. -N

Kneeling: Bending legs at knee to come to rest on one or both knees.- N

Crouching: Bending the body downward and forward by bending leg(s) and spine.-N

Crawling: Moving about on hands and knees or hands and feet.- N

Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F

Standing: Remaining upright on the feet, particularly for sustained periods of time.- C

Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C

Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- F

Pulling: Using upper extremities to exert force in order to draw, drag