Banquet Captain

Job Overview Set-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident‑free manner. Assist the guests as needed to ensure that all foods are properly served. Responsibilities Read BEO and know how to complete a set‑up. Set tables in assigned area correctly and uniformly. Keep station neat and clean while servicing guests per established policies and procedures. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Use proper in‑room clearing and tray jacks. Break down buffets or other special food service tables and equipment. Assist Banquet Captain in setting up/breaking down buffet or other special food service tables and equipment. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean according to policies set forth by management. Communicate needs and concerns to Banquet Captain and/or Manager/Director. Hours: Flexible; scheduled days and times may vary based on need. Complete all set‑up and closing duties: set‑up table according to procedures, with table cloth, skirting, food and utensils. Maintain buffet table throughout the day, have all food items and utensils out on time and inform manager or hostess of any additional items needed on the table. Assist guests; help serve as needed and respond to questions using suggestive selling techniques. Clean off buffet table including putting all utensils, food and other items back in the appropriate place in the kitchen. Polish up mirrored buspans and coffee urn on a daily basis and put back in dry storage. Perform side‑work duties as needed. Qualifications Education/Formal Training High school education or equivalent. Experience One to two years in a related position with this company or other organization(s). Knowledge/Skills Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Physical Demands Lifting trays, dish racks, glass racks, etc. 20‑40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50‑100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20‑40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to serve guests; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. No driving required. Must have moderate comprehension and literacy to read use records and all special requests. Must be able to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Environment Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees. Benefits Medical, Dental, and Vision insurance Vacation Accrual Eligible to participate in the Company’s 401(k) program with employer matching Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $500 per referral. Salary USD $19.47 - USD $19.47 /Hr. #J-18808-Ljbffr Sage Hospitality Group