Banquet Captain (On-Call)

Job Description

Job Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

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The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

 

JOB OVERVIEW:

Assist in overseeing and training of assigned Banquet Staff, and perform the same work as team members, to ensure efficiency and to exceed guest and meeting planner satisfaction. Provide courteous and professional food and beverage service to guests in compliance with company policies and procedure.

ESSENTIALS JOB FUNCTIONS:

1. Maintain complete knowledge of service requirements for assigned functions:
   • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
   • Floor plans.
   • Particular characteristics/descriptions of wines/champagnes ordered.
   • Prices for specified selections on cash functions.
   • Groups' names and background.
   • Type of functions and expected attendance/guarantee numbers.
   • Scheduled hours of service.
   • Special requests/arrangements.
   • Order of service, traffic flow in room.
   • V.I.P.'s.
2. Assist with organizing assigned functions and completing preparation work in accordance to departmental standards.
3. Follow up on special arrangements to ensure compliance with such.
4. Check storage areas for proper supplies, organization and cleanliness, submit requsitions for supplies to manager.
5. Oversee set up and break down all equipment for each event and ensure that all equipment is put back in its proper storage place.
6. Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
7. Assist Banquet Manager with:
   • assigning stations and side work to Banquet Staff, 
   • coordinating breaks for assigned staff,
   • conducting pre-function meeting with Banquet Staff and reviewing all information pertinent to set-up and service of group,
   • Inspecting grooming and attire of staff.
8. Inspect table, buffet and bar set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify any deficiencies.
9. Greet guest upon arrival at function and assist in seating as required by group in accordance with departmental standards.
10. Perform all steps of service in compliance with company standards to achieve excellent guest service and satisfaction.
11. Direct Banquet Staff on timing of service throughout function.
12. Communicate additional meal requirements and special requests to the kitchen.
13. Ensure replenishment of items as specified on event orders and requested by group contact.
14. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Anticipate guest' needs, respond promptly and acknowledge all guests.
16. Promote positive guest relations at all times.
17. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
18. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Notify a manager immediately.
19. Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
20. Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
21. Direct the final breakdown of function room and clean up. Ensure all department standards are met.
22. Complete all paperwork, checklists and closing duties in accordance with departmental standards.
23. Ensure all closing duties for staff is completed before staff signs out.
24. Conduct training of staff as assigned.
25. Perform all necessary cleaning assignments.
26. Provide feedback on staff performance to management.
27. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
28. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
29. Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies. Report accidents, injuries, and unsafe work conditions to the supervisor or manager.
30. Remain, at all times, attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
31. Ensure that the appropriate level of confidentiality and security for all guest and company information is achieved, aiding in creating a feeling of comfort and confidence for guests.
32. Maintain high standards of personal appearance and grooming, which include wearing proper uniform and a name tag when working.
33. Perform other duties as assigned by supervisor.

Secondary Functions:

1. Assist with inventories as assigned.
2. Assist with office filing.

QUALIFICATIONS:

Essential:

1. High School Diploma or equivalent.
2. Minimum age to serve alcoholic beverages.
3. 2 years experience in banquet food service at a luxury venue.
4. Proficient with creating, reading and interpreting, and following Banquet Event Orders. Understanding of floor plan descriptions.
5. Food handling certificate.
6. Knowledge of various food service styles.
7. Ability to satisfactorily communicate in English with guest, management and co-workers to their understanding.
8. Ability to compute basic mathematical calculations
9. Availability to work holidays, weekends, evenings and periods of high demand.
10. Oral Comprehension - demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
11. Reading Comprehension - demonstrates understanding of written sentences and paragraphs in work-related documents.
12. Writing - communicates effectively in writing as appropriate for the needs of the audience. 
13. Computer Skills - Proficient with Microsoft Office Suite or related software.
14. Excellent guests service skills and passion for hospitality.

Desirable:

1. College or training in hospitality industry.
2. Certification of previous training in liquor, wine and food service.
3. Previous culinary experience.
4. Fluent in a secondary language.

Skills:

E ssential:

1. Ability to enforce hotel’s standards, policies and procedures with Banquet Staff.
2. Ability to input and access data in a computer.
3. Ability to focus attention on guest needs, remaining calm and courteous.
4. Ability to promote positive relations with all all guest, meeting planners, vendors and staff.
5. Ability to think clearly, quickly, maintain concentration and make concise decisions.
6. Ability to prioritize, organize, delegate work assigments and follow up.
7. Ability to motivate assigned staff and evaluate training needs.
8. Ability to maintain confidentiality of all guest information and pertinent hotel information.
9. Ability to ensure security of storage room access and company property.
10. Ability to work well under pressure of coordinating guest requests at any given time.
11. Ability to perform job functions with minimal supervision.
12. Ability to exert physical effort in assisting with amentities or transporting items.
13. Ability to work cohesively with other departments and co-workers as part of a team.

Desirable:

1. Audiovisual services knowledge.
2. Previous guest relations training.
3. Creative ability to decorate food tables/displays.