Banquet Captain

SUPERVISES: Banquet Servers and Bartenders WORK ENVIRONMENT: Banquet function areas, meetingroomsand service areas. Job involves working: Under variable temperature conditions (or extreme heat or cold). Around fumes and/or odor hazards. Around dust and/or mite hazards. Around chemicals. KEY RELATIONSHIPS: Internal: Colleagues in Restaurant, Bartender, Kitchen, Stewarding, General Cashier, Storeroom/Purchasing, Front Desk, Guest Attendant, Housekeeping and Engineering. QUALIFICATIONS Minimum of 18 years of age to serve alcoholic beverages. 1-year experience infast-paced environment. Fluency in English both verbal and written. Compute basic mathematical calculations (add, subtract,multiplyand divide numbers). Strong knowledge of variable food, wine,beerand liquor. Ability to: Work flexible schedules and willing and able to work shift duties that may include evenings, nights,weekendsand holidays Demonstrate the Proper Ethos with internal and external guests at all times. Collaborate with Colleagues cross-departmentally. Perform job functions with attention to detail,speedand accuracy. Prioritize and organize. Be a clear thinker,remainingcalm and resolving problems using good judgement. Follow directions thoroughly. Work cohesively with Colleagues as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent hotel data. High school graduate or equivalent vocational training certificate, some college. Certification ofprevioustraining in liquor,wineand food service. PreviousCulinary training. Certification in alcohol awarenessprogram. Certification in C.P.R. Ability to suggestively sell. Ability to input and access information in the property management system/computers/point ofsales system. Previousguest relations training. PHYSICAL ABILITIES Stand, sit, or walk for an extended period of time. Endure various physical movements throughout the work areas. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds withoutassistance. Satisfactorily communicate with guests,managementand Colleagues to their understanding. ESSENTIAL JOB FUNCTIONS Maintain complete knowledge of andcomply withall departmental policies/service procedures/ standards. Maintain complete knowledge of and complytoProper Image, Proper groomingstandardsand Proper Uniform policies. Maintain complete knowledge of Proper Fundamentals. Monitor andmaintainknowledge of all assigned assignments or shifts. Maintain complete knowledge ofcorrectmaintenance and use of equipment.Use equipment only as intended. Anticipate guests’ needs, respondpromptlyand acknowledge all guests, however busy and whatever time of day. Maintain positive and personalized guest relations at all times.Circulate in assigned areasfrequently. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Tailor interactions and offerings based on guest preferences. Log guests’ preferences. Proactively resolve guest complaints, ensuring guest satisfaction. Monitor andmaintaincleanliness,sanitationand organization of all hotel areas. Attend pre-shift briefings/lineups and provide operational feedback. Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of operation, proper table set-upand dress code of the restaurant. Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies toManager. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correctglasswareand garnishes in the restaurant. Maintain knowledge of theparticular characteristicsand description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature,portionsize,garnishand method of presentation. Maintain complete knowledge of all updates made to menus and wine lists. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicatedpersonsand drunk driving. Maintain complete knowledge of state Designated Driver Awareness programs. Maintain complete knowledge of P.O.S. and manual systems. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicatedpersonsand drunk driving. Maintain complete knowledge of P.O.S. and manual systems. Maintain complete knowledge of service requirements for assigned functions: Detailed menu selections, major ingredients, appearance, texture, quality standards,garnishand method of presentation. Particular characteristics/descriptionsof wines/champagnes ordered. Prices for specified selections on cash functions. Groups' names andbackground. Type of functions and expected attendance/guarantee numbers. Scheduled hours of service. Special requests/arrangements. Order of service, traffic flow inroom. Organize all assigned functions and complete preparation work in accordancetodepartmental standards. Follow up on special arrangements to ensure compliance with such. Check storage areas for proper supplies,organizationand cleanliness.Complete requisition for additionalsupplies needed andsubmittoManager.Instruct designated personnel to rectify any cleanliness/organization deficiencies. Requisitionlinens/skirtingrequired for designated functions and transport such to function area. Inspect the scheduled function area/room for cleanliness, workingconditionand proper furniture/equipment set up; rectify any deficiencies with respective departments. Meet with the Chef and Stewarding to reviewscheduledgroup's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements.Communicate service needs throughout the function. Prepare station assignments for Banquet Servers according to group requirements and Hotel standards. Ensure that assigned #J-18808-Ljbffr Proper Hospitality