Banquet Captain 7i

Job Description The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions. Responsibilities Approach all encounters with guests and employees in a friendly, service oriented manner. Maintain regular attendance in compliance with Vinayaka Hospitality standards and scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working. Comply at all times with Vinayaka Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements such as Alcohol Awareness, Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Inspect the set‑up of meeting and banquet functions, checking 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. Act as the liaison between Sales/Catering Manager and the in‑house meeting or banquet contact. Respond to guests’ problems, complaints and accidents and 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 them. Supervise banquet staff as directed by the 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 the event. Assign tasks to servers and set up stations. Supervise service of station or room. Prepare banquet checks and obtain signatures from the guest contact. Monitor ongoing functions throughout the assigned shift. Assist servers throughout the function. Supervise clean‑up. Verify servers’ paperwork when the event is complete. Assist the Banquet Manager/Supervisor/F&B Manager with hiring and training of banquet staff. Assist the audio/visual company, as necessary. Correct hazards and notify management. Perform other tasks/jobs as assigned by the Food and Beverage Manager. Attend meetings as required by management. Cross‑train as necessary for assistance as supervisor. Submit orders of all supplies (candles, note pads, pens, uniforms) to the Food and Beverage Manager for approval and maintain inventory levels. Handle items for Lost and Found according to standards. Other duties as required. Pay Range $10.00 – $10.00 per hour + Service Gratuities. Compensation within this range will be determined based on relevant experience, skills, and other job‑related factors consistent with applicable law. Benefits Paid time off, including paid holidays, paid sick leave, and vacation time. Medical, dental, and vision insurance. Life and disability insurance. Employee Assistance Program (EAP). Employee discounts (hotel stays, food & beverage, and partner programs). Paid Leave This position is eligible for paid leave benefits in accordance with applicable state and local laws. The Company provides paid leave benefits that meet or exceed legal requirements. Details regarding accrual, use, and eligibility will be provided upon hire. Scheduling Expectations Work schedules for this position are based on business needs and may vary, including evenings, weekends, and holidays, as well as shifts based on occupancy levels, events, and seasonal demand. Schedules are communicated in advance in accordance with company policy. Equal Opportunity Employer We are an Equal Opportunity Employer and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws. Requirements At least 1 year of progressive experience in a hotel or a related field is required. A high school diploma or equivalent is required. College coursework 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 it 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. #J-18808-Ljbffr ELSECREDIT