Banquet Captain (Courtyard by Marriott Parkside Town commons- Cary, NC)

Job Details: Job Location: Cary, NC 27519; Position Type: Full Time; Shift: Flexible. POSITION SUMMARY Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, prepare and present checks to group contacts for payment. Ensure banquet rooms, coffee breaks, and centerpieces are ready for service. Inspect the cleanliness of all china, glass, and silver before use. Check in with guests to ensure satisfaction. Set tables according to event type and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company safety and security policies, report incidents, complete safety training and certifications, and maintain a clean and professional uniform and appearance. Welcome and acknowledge all guests according to company standards. Use clear professional language when speaking with others and when answering telephones. Develop and maintain positive working relationships with colleagues, support team goals, and respond appropriately to colleagues’ concerns. Ensure adherence to quality standards. Move, lift, carry, push, pull, and place objects weighing up to 25 lbs without assistance, stand or walk for extended periods, and perform other reasonable duties as requested by supervisors. ESSENTIAL JOB FUNCTIONS Complete all food service training within 14 days of hire; other essential training and certifications within 30 days, including CPR. Know all essential functions of the Point of Sale (POS) system; monitor voids and “no sale” transactions. Read and understand Banquet Event Orders (BEOs); organize staff to execute the BEO. Monitor timeliness of food and beverage service per BEO and hotel standards. Set up event areas 15 minutes prior to start time; ensure 100% readiness. Be attentive and responsive to guests’ needs, ensuring follow‑through. Maintain excellent guest and team member relations across all departments. Handle food, beverage, heat sources, and service equipment safely; recover unused or unserved food with culinary staff. Complete all pre‑ and post‑event tasks; ensure correct storage of equipment. Maintain beverage stations and hotel facilities in a “like new” condition. Serve flexible hours to meet guest service needs; demonstrate punctuality, excellent attendance, and proper uniform standards. Assist in other hotel work areas as instructed; report maintenance needs. Participate in training and meetings to enhance skills; perform assigned tasks in the Food & Beverage department (suite service, breakfast, banquet). Wear hotel‑issued uniform items only during hotel shifts; maintain them in “like new” condition; wear non‑slip shoes for safety. ADDITIONAL RESPONSIBILITIES Provide hospitality, exceed guest expectations for service quality and consistency, and maintain safety. Continuously refine and improve standards to exceed client expectations. Be available to assist in other hotel areas outside of typical duties during a 24/7, 365‑day operation. QUALIFICATIONS High School diploma or GED (desired, not essential). Previous experience in food‑service supervision, hospitality, or banquet service (strongly preferred). KNOWLEDGE, SKILLS, ABILITIES Work well with other team members and departments. Read, write, and perform basic arithmetic. Communicate effectively with guests and departments using courtesy, tact, and diplomacy. Carry trays, transport carts, and food cabinets safely. Remain calm and organized under multiple demands. Give and follow directions accurately and efficiently. PHYSICAL/MENTAL DEMANDS Stand, walk, carry, talk, listen, and coordinate with others for most of the shift. Stoop, kneel, crouch, reach, and manipulate tools; lift up to 25 lbs overhead. Handle hot or chilled items during service. Maintain focus and attentiveness for extended periods. Plan ahead, move to the next task, and keep written notes. WORKING CONDITIONS Kitchen environment with hot areas, hot tools, hot plates, and sharp knives. Dining or event room environment. Bar environment. Flexible schedule; available to work weekends and holidays. #J-18808-Ljbffr Winwood Hospitality Group