Banquet Captain - Full Time

Banquet Captain

The Crowne Plaza Minneapolis West Hotel is looking for a Banquet Captain to lead and support the Banquet Department operations. This includes providing support and guidance to fellow banquet personnel to guarantee a successful and effective operation. This will be done to maintain an efficient, profitable and professional Banquet Department, providing high levels of guest and associate satisfaction. Provide quality service and hospitality in a clean, organized and well-maintained department and to verify details of the Banquet Event Order (BEO), get carried out by set up and service staff. Uphold our company standards and mission and to assist the Catering Floor Manager.

Essential Functions:

• Follow instructions from Catering Manager regarding BEOs to determine food and beverage requirements, appropriate staffing levels, room set up, room/station assignments, buffet dcor and enhancements.
• Responsible for the appropriate and timely set up of all functions, room, table and equipment.
• Responsible for the appropriate and timely delivery of food, beverage and delivery of service.
• Other key Banquet Department supervisory duties such as hands-on support, serving, bartending, set up work, coaching, labor control and training.
• Actively attend and participate in BEO, Food & Beverage and hotel management meetings, as requested.

Leadership Functions:

Create and maintain a positive work environment through team building and serve as a role model for staff in terms of professionalism, attitude, respect, communication, appearance, conduct, cooperation and trust.

Uphold and abide by the policies in the Associate Handbook, for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Teach and enforce all existing and new policies and procedures. Must have commitment to company values.

Maintain a hands-on, positive and inspirational coaching approach to while working with and supporting your supervisors and associates. Be a good role model and actively seek coaching opportunities to help maintain a positive work environment. Help maintain this environment through team building and be proactive to assure your property has a harassment free work environment. Report all harassing behavior immediately.

Maintain a positive approach to working with associates to include coaching and counseling. Offer praise for those times when someone is doing the right thing and immediately correct when improvement is necessary.

Maintain a 40-hour average annual workweek. Work schedule prescribed by the Catering Manager (CM). Close the banquet facility at least twice a week or as directed by CM. Work overtime when directed and approved.

Work functions as a server, bartender or set up person for the shift or day when the need arises.

Professionally represent the hotel and property when interacting with guests from the community and industry organizations.

Directly supervise all set up staff, servers and bartenders for Conference Center and Banquet Rooms.

Responsible for the proper set up, service and product delivery as BEO guidelines reflect, for all Banquet Rooms and/or Conference Center.

As a leader of the department, your presence on the floor is essential to our overall success. Your participation is expected during all important functions and events. Work hands-on supporting your staff by assisting with set up, serving, bartending, food line production and tear down. Support your staff and lead by example!

Management Responsibilities:

Help ensure all staff development through the use of manuals, our on-line training system, training guides, tests and tools. Follow prescribed process and checklists. Supervise, conduct and coordinate all dining room training programs supported by a strong train the trainer program.

Learn to do on the spot coaching sessions with employees to help them improve performance. Learn to use documentation for that process.

Give daily support and guidance to fellow banquet personnel, as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.

Recommended raises must be presented to the CM and AGM for approval.

Employ proper staffing levels per CM. Watch daily schedules to assure proper coverage and staff adherence to schedule.

Monitor appearance of employees to assure they meet department and property uniform and appearance guidelines. Ensure staff conduct themselves in a professional manner. Notify the CM of any staff problems and offer solutions.

Work on meeting labor goals daily, weekly and monthly according to proper schedules and staff levels.

Responsible for maintaining safety within the department. This is done by conducting periodic safety inspections, of areas of responsibility, and correcting any hazards noted by analysis of accident investigations. Implement corrective procedures, while maintaining safety awareness within the department, by devoting time for safety talks at all department meetings. Enforce safety rules and procedures within respective department.

When requested, prepare for, attend and actively participate in weekly F & B management meetings.

Attend and participate in all weekly BEO meetings. Attend and participate in other banquet and catering meetings as necessary.

Participate in management development and goal setting meetings with CM and AGM. Present written goals for yourself and staff. Work on projects, discuss goals and follow-up regularly.

Conduct informational, educational and inspiring pre-event banquet planning meetings. This is to be done per shift, as applicable, with banquet staff.

Communicate shift or daily operations information/feedback to CM and AGM and management team through the use of a management daily log.

Follow state and federal labor and employment laws. Do not hire anyone, under the age of sixteen, to work on our property. (see Regional Manager for any state specific exemption)

Know and maintain proper Health Department standards and codes. Keep a current Serve Safe certification.

In the event an employee injury, verify a First Report of Injury form is completed, within 24 hours of the incident. Notify the Assistant General Manager and complete all Workers Compensation forms. Follow proper reporting procedures.

Help control banquet labor costs, at or under budget, by using the costed schedules and utilize staff out times. Help control unnecessary overtime.

Do a proper shift checkout process and reconcile the sales to receipts. Reconcile the assigned tills at the end of each shift. Rebuild tills to par levels. Bundle and record sales, to be held in safe, for office personnel to process the next morning. Validate this process is being followed by all who close the restaurant nightly.

Banquet Functions:

Responsible for the maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. Reassure proper steps of service are being followed by bartenders and servers.

Help maintain solid and open communications with all food and beverage operating departments.

Responsible for a quality presentation of facility with proper cleanliness, organization and readiness for guest access.

Responsible for assuring all scheduled staff report to work and document any lateness or shift call-ins.

Confirm all rooms are set, tables and food lines arranged, proper AV and equipment in place and in working order, proper lighting, temperature and music levels set per BEO guidelines, guest expectations and company standard.

Verify all meeting rooms are refreshed.

Verify proper amounts of food are delivered to buffet lines.

Verify proper breakdown and cleaning of rooms and equipment is stored properly.

Be the guest liaison for functions and maintain constant communication with the CM or DOC as it applies to the guest client. Maintain good working relations with our guests and ensure adherence to function space policies, all codes and regulations.

Maintain the proper guest invoice process. Assure guest function invoices are rung in to our POS system or are processed according to house policy. Guests are to receive an invoice for all functions. Collect payment, or process a charge billing, per house standards.

Help manage our liquor, beer and wine costs. This is done by requisitioning all liquor for banquet bars, checking it back in and reconciling usage to sales.

Help manage the inventory and help control breakage/loss reduction of dishware, glassware, silverware and banquet supplies as it relates to function services and banquet services.

Maintain all equipment is in good clean working condition through daily checklists.

Maintain the building is in good repair and working condition through daily checklists.

Maintain the banquet rooms and storage areas cleanliness standards by following our area cleaning lists.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

Qualification Standards:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.