Banquet Captain

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. Part Time Santa Monica, CA, US 3 days ago Requisition ID: 1637 Salary Range: $23.50 To $23.50 Hourly

JOB DESCRIPTION

PROPERTY: Shore Hotel DEPARTMENT: Food & Beverage STATUS: Non-exempt, Part-Time, Regular (Pay Rate: $23.50 hourly) SUPERVISED BY: Director of Food & Beverage, Food & Beverage Manager, and Food & Beverage Supervisor SUPERVISES: The Banquet Captain serves as the on-site leader for banquet operations, ensuring the successful execution of events through effective supervision of staff, coordination with culinary and service teams, and delivery of exceptional guest experiences. This role is responsible for overseeing event setup, service, and breakdown in accordance with Banquet Event Orders (BEOs), while maintaining compliance with applicable health, safety, and alcohol service regulations. This role plays a pivotal leadership role in delivering a refined, seamless banquet/dining experience. This role also sets the standard for service excellence, supports front-of-the-house (FOH) food and beverage operations, and ensures every guest receives a professional, personalized guest experience by monitoring service standards, resolving concerns and issues promptly, professionally, and effectively, and supporting team performance.

ESSENTIAL DUTIES

Supervises and trains banquet staff, setting high service standards to ensure quality and productivity during events such as conferences, weddings, among other events. Partner closely with Sales and Marketing (among other departments), as necessary. Oversees room set-up (tables, chairs, linens, etc.), food service, and when necessary, operates in a hands-on capacity to ensure that overall service flows smoothly. Act as a primary contact for clients during events, greeting all guests, addressing guest needs, and resolving complaints immediately to ensure satisfaction. Reviews BEOs to understand event requirements and communicates with the kitchen, food & beverage management and service staff to ensure accuracy. Ensures compliance with sanitation guidelines, health regulations and safe alcohol service practices Oversee and mentor all staff and conduct pre-shift briefings. Monitors flow of service and ensures overall cleanliness and compliance with health and safety standards. Supervises event breakdown, clean the venue, ensures equipment is stored properly and spearhead with the processing of banquet checks. Mentor and train all Banquet team members. Serve as floor leader, while guiding and supporting the service team. Uphold and model service standards and the culture of fine hospitality. Anticipate guest needs and resolve concerns with discretion and professionalism. Oversee food presentation, cleanliness, and organization in alignment with banquet and culinary standards. Stay knowledgeable of hotel policies and procedures and the Team Member Handbook. Familiarity with all food and beverage offerings, including but not limited to wine, beer, specialty cocktails, and food and beverage pairings. Ability to evaluate and select among alternative courses of action quickly and accurately. Ability to work well in stressful, high-pressure situations, including the ability to handle guest complaints and disputes and resolve them to satisfactory results. Maintain composure and objectivity under pressure. Effectively handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need. Document daily attendance records in compliance with Shore Hotel’s policies and procedures. Flexibility to work varied schedules, including evenings, weekends and holidays based on business needs. Assist in the maintenance of liquor inventories, cages and storage rooms. Understanding of the work schedule based on the hotel’s business needs.

ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES

Proven success in the following job competencies: Honesty; has honest, direct, and factual communication and actions with internal and external customers. Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things. Integrity & Loyalty; conducts self with a high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values. Humble; conducts self and treats all employees with respect, without arrogance, degradation, or coercion; treats all employees with equal, regardless of position/status. Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas. Analytical: Highly detail-oriented, proficient with managing, editing, and analyzing large volumes of complex numerical data. Flexible; considers others' point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays. Problem Solving : Uses a professional, neutral/unbiased, and highly diplomatic interpersonal approach. Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives. Diversity: Strong commitment to diversity and equality in a company culture. Communication: Strong communication (verbal and written) and presentation skills. Multi-Tasking : Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines, and targets.

EXPERIENCE

Minimum of 3 years of experience in banquet or food service roles, preferably in a hotel or convention environment. Proven ability to lead, train and motivate team members. Valid California Food Handler’s card and/or alcoholic beverage service certification (i.e., TIPS or LEAD) is preferred. Event and banquet experience is a plus. Wine, beer, and cocktail pairing experience is a plus. Bar experience is preferred (cocktail, wine and spirits knowledge/experience). Excellent verbal, written and interpersonal skills. Strong front-of-the-house (FOH) presence. Must consistently have a professional demeanor with all guests and hotel staff. Ability to multi-task while maintaining composure in a fast-paced and high-volume restaurant environment. Commitment to a hospitality mindset. Attention to all details and guest satisfaction.

EDUCATION

A minimum requirement of a High School diploma or GED.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS

Able to sit and work at a computer keyboard as necessary. Able to stoop, kneel, bend at the waist, and reach on a daily basis. Able to lift and move up to 30 pounds occasionally. Regular and reliable attendance is an essential function of this role. May require overtime based on business needs; all overtime will be compensated in accordance with applicable law (Full-time employees only). Ability to stand during shifts Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job.

OTHER

Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.

COMPANY BENEFITS

Medical, Dental and Vision Insurance to all eligible employees Company-paid life insurance of $25,000 to all eligible employees Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution) Seven paid holidays Sick pay when eligible Company-paid parking Employee Assistance Program (EAP) Employee Recognition Programs Employee Referral Incentive Program Dry cleaning services (up to 6 pieces of work clothes per week) #J-18808-Ljbffr The Shore Hotel