Banquet Captain (Full-Time) - $16/hr + Pooled Tips!

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Banquet Captain (Full-Time) - $16/hr + Pooled Tips! Location: Canandaigua, NY, US Why Work at The Lake House? Paid Time Off during your first full calendar year for Full Time employees! Medical, Dental and Vision Benefits for Full Time employees! 401k with up to 4% Employer Match! Membership Discounts to the Sands Family YMCA FREE Lunch and/or Dinner during your shift! Robust and formalized training program to get you doing what you love as soon as possible! Rooms, Food & Bev, and Spa Discounts at The Lake House! Many Employee Discounts at The Lake House and through LifeMart! Company sponsored Community Service and Wellness Events! Reports to : Banquet Manager Job Summary : The Banquet Captain is the banquets team leader and operational assistant to the Banquet Manager. The Banquet Captain is a working supervisor directly responsible for the training, supervision, and support of the banquets service staff and for the smooth execution of each banquet event. The Banquet Captain works in collaboration with the Banquet Manager, Catering Director and the Banquet Chef to ensure the success of all events. The Banquet Captain maintains a thorough knowledge of The Lake House and all its grounds, products, and services as well as awareness of other roles and responsibilities throughout the organization. The Banquet Captain ensures all staff under direct supervision are focused and demonstrating The Lake House attitude and culture. In addition to maintaining our vision by adhering to our values, this position must provide the highest level of service to our guests. Essential Functions : Supervises and assists with the set‑up of assigned catered functions, ensuring that the customer's expectations and hotel's standards are met. Ensures advance preparation for service is adequate to allow efficient service to the guest once the function begins. Key attention to detail with properly setting meeting spaces according to management standards, floor plans and Banquet Event orders (BEOS). Knowledge of banquet configurations and use of equipment required. Tear down event spaces to include stripping rooms of furniture and resetting the room per specifications outlined on the banquet event order. Supervises and assists with break down after the completion of functions to ensure that all equipment and supplies are stored properly. Inspect banquet equipment for defects, cleanliness, and any other maintenance required. Clean meeting and event spaces periodically. This includes and not limited changing soiled linens and properly straighten chairs. Holds pre‑function meetings, and checks staffing and menus, prior to events. Inspects uniforms, reviews assignments and steps of service for each event. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies Director and/or Security of all unusual events, circumstances, missing items, or alleged theft. Supports an environment of high efficiency, quality and customer service. Maintains detailed knowledge of all hotel function space, names of rooms, correct maintenance and use of equipment and all styles of meeting and event room settings. Ensures guests are served quickly, courteously, and efficiently. Follows all standard food handling, TIPS, sanitation and health department guidelines. Participate as back of the house team member to include food expo, refreshing food service stations, and provide beverage service during event. Participate as needed in meetings with the Banquet Chef and/or Executive Chef to review BEOs. Lead a team in providing exceptional guest services in preparation, during and following events. Supervise train and motivate banquets service staff. Duties performed in both indoor and outdoor settings with events taking place in the elements of all four seasons. Fill out opening and closing checklists as well as event recaps at the end of each event. Qualifications : Two years of demonstrated Banquet experience, preferably in a large-scale Catering environment. One to three years of supervision experience High school diploma or GED equivalent; Associates or Bachelor’s degree preferred. Cash handling and accounting experience Knowledge of industry systems and software; Event Temple, All Seated, Stay N Touch preferred Ability to work any day/shift, evenings, weekends, and holidays. Ability to work on‑call as needed. Work schedules will include working on holidays, weekends and alternate shifts. Able to work ten hour‑plus shifts plus the ability to stand, sit, or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 pounds as needed. Maintain a neat, clean, and well‑groomed appearance, adhering to Lake House uniform standards. Possess time management, give clear and effective direction, verbal acuity, and basic math aptitude, organized, customer service oriented and attention to detail. Ability to think and work quickly on feet. Ability to meet the demands of the work schedule to be at work and on time. May occasionally require the ability to work outside of regularly scheduled hours. Schedules may vary based on business need. The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic. #J-18808-Ljbffr The Lake House