Banquet Captain

SUMMARY

The Banquet Captain is responsible for overseeing the direction of the banquet department’s daily activities in accordance with policy and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.

• The Banquet Captain is solely responsible for the effective management and operation of the banquet team including event planning support, scheduling, room set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the Food & Beverage Manager.

• The Banquet Captain must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events.

• This is a key position for the effective and profitable operation of the business.

• Open availability, professional presentation, outstanding interpersonal skills, and self-direction required.

• Supervise and oversee all banquet operations before, during and after the event. Duties include function supplies, reviewing set-up and food and beverage preparation and service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned.

• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately.

• Supervise shifts by ensuring proper employee staffing.

• Meet with departments as needed to ensure understanding of BEO requirements, ensures all events are executed according to the BEO guidelines; works closely with departments to manage changes or updates to BEO to ensure an optimal level of service, quality, and hospitality.

• Ensures staff are briefed on event requirements and assigned to a specific area prior to events.

• Enforces all Shoshone-Bannock Casino Hotel policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.

• Providing outstanding guest service.

• Interacts with customers.

• Maintaining strict compliance with health, safety, and security standards and procedures.

• Displays best practices in handling all aspects of employee relations including corrective action, coaching, and counseling, dismissal works cooperatively with HR to ensure a positive, harmonious, and compliant work environment. • Maintains constant awareness of services, promotions, and events offered by Shoshone-Bannock Casino Hotel to inform staff. • Maintains safe and healthy work environment by establishing and enforcing organization standards and adhering to legal regulations. • Plans, monitors, appraises job results. • Maintains staff by recruiting, selecting, orienting, and training employees and developing personal growth opportunities.

• Have TIPS certification and ensure applicable staff is certified as well in an attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, ordering taxis or other transportation for intoxicated guests, or notifying Security or Guest Concierge

• Assist in the on-going training, development, mentoring and supervision of employees, as directed Banquets Manager; responsible for completing documentation of employee performance, evaluations, and attendance issues in accordance with company policy and procedures.

• Assisting to resolve employee issues and disputes.

• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff, and guests.

• Ability to work effectively under time constraints and deadlines.

• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule.

• Working knowledge of POS and timekeeping systems.

• Cash handling abilities; basic math skills including significant number manipulation.

• Excellent verbal and written communication skills.

• MUST MAINTAIN STRICT CONFIDENTIALITY OF ALL INFORMATION PROCESSED THROUGH THE DEPARTMENT INCLUDING RECORDS, REPORTS, DOCUMENTS, CONVERSATIONS, ETC. A breach of confidentiality will be subject to appropriate disciplinary action, up to and including termination from employment.

• Responsible for practicing safe work habits in the performance of the job.

• Duties and responsibilities will include other activities and areas as needed to carry out position functions.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent communication skills

• Team player

• Ability to remain calm under pressure.

• Strong work ethic

• Punctuality and time management skills

• Firm grasp of company policies

• Organizational abilities

• Interest in leadership opportunities

• Multi-tasker

• Safety Management

• Giving Feedback

• Performance Management

• Supervision

• Self-Development

EDUCATION AND/OR EXPERIENCE

• (G9) High School or GED, required with a minimum of three (3) to five (5) years related experience and/or training in a high-paced Banquet, Food Service environment with three (3) years of supervisory experience.

• (G10) AA Degree in Culinary Arts, Business Management and/or similar field with a minimum of two (2) to three (3) years related experience and/or training in a high volume fast-paced Banquet, Food Service environment with three (3) years of supervisory experience.

SUPERVISORY RESPONSIBILITIES

Directly supervises Team Members under their supervision during shift.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

SAFETY REQUIREMENTS

Safety is a core value at Shoshone-Bannock Casino Hotel. The ability to work safely and prevent personal injury is a key job requirement in every position. Each employee is also expected to be committed to the safety of fellow employees and our customers and demonstrate that commitment through daily actions.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Employee requires the ability to write routine reports and correspondence. Employee requires the ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply commonsense, understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables. Must be able to communicate effectively in person, while on the phone, while using intercom/microphone, and in writing.

CERTIFICATES, LICENSE, AND REGISTRATIONS

• Must be able to submit supporting documents of education and training (High School Diploma, GED, Degree, and Certificates). if applicable.

• Must be able to obtain and maintain Food Handlers certification within 90-Days of employment.

• Must be able to pass a complete background investigation.

• Must be able to pass a drug/alcohol screening.

• Must be able to obtain and maintain in good standing a Driver’s License and qualify for Fleet Management coverage on company vehicles.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the position, the employee is regularly required to talk and hear. The employee is also regularly required to stand on a hard surface for long periods of time (minimum 6-10 hours), walk, sit, and use hands and fingers, handle or feel objects, tools, or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb, or balance and stoop, kneel, crouch or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

The employee must occasionally lift and/or move up to 50-75 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job operates in a public work environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. While performing the duties of the position, the employee is frequently exposed to moving mechanical parts and fumes, tobacco smoke, or airborne particles.

The employee is occasionally exposed to the risk of electrical shock. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud.

This position is held to a high degree of confidentiality and will adhere to P.L. 93-579522 (a) and the Policy and Procedures of the Shoshone-Bannock Casino Hotel.

COMMENTS

The position requires excellent speaking ability while continuously providing excellent professional legendary guest service.

The position is held to a high degree of confidentiality and will adhere to all recognized employer’s confidentiality policy and procedures of the Shoshone-Bannock Casino Hotel Operation.

Additionally, the hiring of personnel will be in accordance with the approved Shoshone-Bannock Casino Hotel Ordinance and policy.

If the applicant’s background, discloses any misrepresentation on the application form or information indicating that the individual is not suited for employment with the Shoshone-Bannock Casino Hotel, the applicant may be refused employment, or if already employed, may be terminated.

Background investigation results provide conviction history which disqualifies the applicant from consideration for sensitive positions (i.e., an offense related to gambling, fraud, misrepresentation, deception, theft, dishonesty, moral turpitude, drug related activity, felonies within the past 10 years).

All interested individuals should submit an application to the Shoshone-Bannock Casino Hotel Human Resource Office. Applications are available at said office located within the premises of the Human Resource Office located at the old Casino property.