Banquet Captain

Banquet Captain

Chula Vista Resort - Wisconsin Dells, WI 53965

Overview

Position Type Full-Time/Part-Time Category Management

Description

The Banquet Captain will oversee all banquet personnel to ensure that they are creating and promoting a positive, lasting impression to all guests, and provide exceptional service all while maintaining a friendly, relaxing atmosphere. Coordinate, monitor, and operate individual events as directed by the Banquet Manager.

Essential Job Functions:

• Set and ensure compliance with standards of quality for all products and services offered by the Banquets department. All standards will be consistent with the goals and objectives already established by the resort as a whole.
• Ensure that food service is organized and maintain proper pace and efficiency throughout.
• Implement the methods and procedures for training employees.
• Consistently show the ability to recognize and deal with priorities. Meet deadlines for time sensitive activities.
• Create the highest guest satisfaction possible by insuring you and subordinates provide prompt friendly and quality service.

Qualifications

Experience:

Preferred- 1 to 3 years experience in hotel food and beverage operations

Skills, Knowledge, Abilities:

Knowledge of all facets of hotel Banquet and Dining operations as they apply to Chula Vista Resort is required. The ability to work with other people effectively is important. Must have the ability to think creatively regarding the needs of the resort and solve problems or opportunities as they occur.

Physical Requirements:

Body Positions:

Sitting, standing for extended lengths of time.

Body Sense:

Have full use of eyes and ears, full power of speech.

Body Movements:

Walking, turning head and torso, bending arms, wrists, and fingers.

Mental Requirements:

Mathematics:

Must be able to do routine arithmetic calculations

Language:

Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with customers and company staff.