Banquet Captain - Full Time, Year-Round

Job Description

Job Description

Salary $23.00 - $26.00/ hr plus share in event service fees

PURPOSE OF POSITION

To assist the Food & Beverage Department in fulfilling all groups and banquet events at Mountain Lodge Telluride.

ESSENTIAL JOB FUNCTIONS (other duties may be assigned. Management also reserves the right to change or modify position descriptions from time-to-time to meet business needs with or without notice).

· Responsible for the successful execution of all banquet events including setup/breakdown.

· Provides outstanding levels of customer service to Mountain Lodge guests to ensure a positive event experience

· Communicates directly with Mountain Lodge guests prior, during, and throughout the events to assist with details.

· Posts banquet charges in the property POS for each banquet event and assists Sales and Events Manager with reconciliation.

· Assists the Sales & Events Manager with planning events.

· Attends weekly BEO meetings, reviews details of each BEO with Sales & Events Manager.

· Communicates with Food &Beverage Department regarding execution of events, staffing levels, setup, breakdown, menu details, and all tasks necessary to successfully execute each event.

· Regularly reviews and monitors the banquet and event calendar to remain informed of confirmed and tentative bookings.

· Responsible for banquet inventory and organization of all banquet assets and supplies.

· Directs, supervises, and troubleshoots all event needs, ensuring successful execution of event, including last-minute changes.

· Works with the Director of Food & Beverage on special projects as directed by the Sales and Events Manager.

· Must interface with all Mountain Lodge staff and guests.

· Communicates with guests to collect photos which can be used for marketing, as needed.

· May be directed by the Sales and Events Manager to assist Alloy Kitchen, as needed.

· Completes Banquet Event Recap and submits to the Sales & Events Manager at the conclusion of each event.

· Friendly and gracious greetings to all guests

· Adherence to standard operating procedures

· Suggestive selling of menu items

· Serving all food & beverage in compliance with HACCP and ServSafe

· Maintaining a thorough knowledge of all menu items and hotel amenities

· Working in a group setting towards a collective goal

· Maintaining a clean and orderly working environment

· Always looking for ways to further personalize service

· Maintaining friendly, but professional, relationships with frequent guests and owners

REQUIRED SKILLS

· Excellent project management skills

· Planning /Organizing

· Troubleshooting and problem solving

· Service orientation

· Team work

· Strong verbal and written communication

· Proficient reading, writing, and technological skills (MS Word, Power Point, Excel, Outlook)

· Will be required to learn and become proficient with TripleSeat or other event planning software suites

· Attention to detail

OTHER SKILLS / ABILITIES

· Passionate about people, culturally sensitive, develops and motivates others, innovative, energetic, organized, disciplined and focused.

· Must be quick on their feet and adept at handling stressful situations seamlessly.

· Be safety and security conscious

· Must be a service minded individual with a positive attitude who truly enjoys helping others

· Maintains a friendly, cheerful and courteous demeanor at all times

LANGUAGE SKILLS

· Fluency in English is required, additional language ability is a bonus

· Ability to read, speak and write English

REASONING ABILITY

· Must be able to think freely and make decisions on own pertaining to job responsibility.

· Able to perform duties without supervision.

· Ability to keep calm, responsive and friendly under pressure.

· Able to handle a variety of different tasks at once as well as challenges that may arise with guests, customers and/or employees.

· Knows when to request help or assistance from supervisor.

WORK ENVIRIONMENT

· This is a very fast paced busy environment.

· Regular attendance in conformance with the standards, which may be established by The Mountain Lodge Telluride from time-to-time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

· You will be required to work varying schedules to reflect the business needs of the Lodge and the variety of scheduled banquet events.

· Multitasking is a common part of the job.

· Upon employment, all employees are required to fully comply with The Mountain Lodge Telluride rules and regulations for the safe and efficient operation of the Lodge as outlined in the Employe Handbook. Employees who violate any rules and regulations or policies and procedures will be subject to disciplinary action up to and including termination of employment.

GENERAL RESPONSIBILITIES

· To acknowledge, greet, smile and show respect to every guest, customer and fellow employee.

· To cooperate with all Departments.

· To maintain your work environment at its best, according to your duties (cleanliness, order, etc.).

· To keep yourself informed of hotel banquets, groups, and F&B department needs.

EDUCATION/VOCATIONAL EXPERIENCE

The education, specialized training, required licenses or certifications and/or years of directly related experience required to enter this job:

· Experienced in banquets and restaurant service.

· Two years minimum restaurant or banquet service experience and/or training.