Events Captain

At Hotel Saint Vincent, we have a dedicated, enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, and Service Driven.ABOUT HOTEL SAINT VINCENT (STV):Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.The following benefits are available to full-time employees:Dental InsuranceHealth InsuranceLife InsuranceVision InsuranceHoliday pay after 90 days of employmentPTOEmployee discounts at our restaurantsJOB RESPONSIBILITIESOversee the execution of contracted events.Set up and break down all function rooms, in accordance with BEO and/or DiagramAct as the day-of contact person for the customerHold the pre-shift meeting reviewing the BEO and reviewing a selected service standard.Coordinate and execute meal/buffet setup (including vessels and placement) with the culinary team.Total all outstanding charges for the function, prepare a check, and present to the function contact for signature, prior to the conclusion of the event.Complete tip-out spreadsheet for team members after each event.Communicate all necessary information with the support crew and management.Supervise banquet functions to ensure they run smoothly and efficiently.Ensure the operational efficiency, timeliness, and productivity of the event staff.Maintain complete knowledge of service requirements for assigned functionsAssist with the creation and posting of the schedule for the Events TeamCheck storage areas for proper supplies, organization, and cleanlinessComplete requisition for additional supplies needed and submit to the Department ManagerInstruct designated employees to rectify any cleanliness/organization deficienciesInspect the scheduled function area/room for cleanliness, working condition, and properfurniture/equipment set up.Rectify any deficiencies with respective departments (i.e., engineering, hskp)Ensure that assigned employees have reported to work and report any absences ortardy employeesCoordinate breaks for assigned employees if needed.Assign stations and side work to Servers in accordance with departmental proceduresCommunicate additions or changes to the assignments as they arise throughout theshiftIdentify situations that compromise the department’s standards and delegate thesetasksInspect employee grooming and uniforms, rectify any deficienciesCheck buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout.Ensure agreement with the banquet event order and departmental standards, and resolveany problemsEnsure replenishment of items as specified on banquet event orders and requested byfunction contactEnsure that unused food is returned to the kitchen, that designated condiments arebroken down and properly stored (butters, cream, dressings, etc) and all banquetSupplies are returned to designated storage areasEnsure all closing duties for staff are completed before staff sign outProvide feedback on staff performance to the manager and report disciplinary problems tomanager and participate in the counseling of employeesFoster and promote a cooperative working climate, maximizing productivityemployee moraleReview the status of assignments and any follow-up action with Department LeadershipAnticipate customers’ needs, respond promptly, and acknowledge all customer requestsMaintain a thorough knowledge of local area services. (Gas station, drug stores, autorepair and similar shops & services.)Uphold appropriate departmental standards of quality/timingUphold and ensure compliance with all company and departmental policies andproceduresReport all equipment problems and maintenance issues, known safety hazards, orUnsafe practices and procedures should be reported to the supervisor / Banquet Manager immediatelyAttends all scheduled employee meetings and brings suggestions for improvementPerform other duties as assigned.QUALIFICATIONS/SKILLS REQUIRED:To perform this job successfully, an individual must beable to perform a number of varied, but essential, duties satisfactorily.High school diploma or general education degree (GED); or one to three months' relatedexperience and/or training; or equivalent combination of education and experience.Ability to read and comprehend simple instructions, short correspondence, memos andto write simple correspondence. Ability to effectively present information in one-on-oneand small group situations to customers, clients, and employees.Ability to add, subtract, multiply, and divide to perform these operations using units ofAmerican money.Ability to apply common sense understanding to carry out detailed but not complicatedwritten or oral instructions.Ability to deal with recurring problems per the HSV policy guidelinesKnowledge of food and wine.Computer knowledge: Microsoft, Google, Tripleseat, POS, etcWilling and timely execution of other duties as delegated by leadershipPHYSICAL DEMANDS:The physical demands described here are representative of those thatmust be met by an employee to perform the essential functions of this job successfully.Reasonable accommodations may be made to enable individuals with disabilities to performthe essential functions.Employee must be able to lift up to 25lbs, and the standard banquet furniture without assistance. Will request assistance or utilize a cart when necessary.Employee must be able to stand for extended periods of timeThe employee must be able to maneuver the property swiftly without assistance.(Please note: management reserves the right to change, modify, and/or alter any of the dutieslisted above to meet business demands. #J-18808-Ljbffr Hotel Saint Vincent