What are the responsibilities and job description for the Banquet Captain - Hilton Harrisburg position at Greenwood Hospitality Group?
Job Details
Description
GENERAL PURPOSE
Oversee set-up, service and clean-up food preparation for all banquet functions.
ESSENTIAL FUNCTIONS
Average
Percent
of Time
45 % Supervise Food and Beverage service to ensure consistency throughout the banquet
25 % Assist with the planning, organizing and execution of all banquet functions
10 % Supervise banquet rooms set-up and clean-up
10 % Greet Clients in charge and respond to requests
10 % Speak at roll call meetings prior to events to inform staff about event particulars and expectations
Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.
- Supervised all assigned side work to include replenishing condiments and restocking banquet cabinet supplies.
- Supervise general cleaning tasks using standard hotel products as assigned to adhere to health standards.
- Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic
beverages to minors and intoxicated guests.
- Check with Department Manager for any last minute changes.
PHYSICAL REQUIREMENTS:
Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours
Physical Activity Frequency
Sitting Frequent
Walking Constant
Climbing stairs Frequent
Standing Constant
Crouching/Bending/Stooping Frequent
Reaching Frequent
Grasping Constant
Pushing/Pulling Frequent
Near Vision Constant
Far Vision Constant
Hearing Constant
Talking Constant
Smell Occasional
Taste Never
Lifting/carrying (#50 lbs) Occasional
Travel Rare
SAFETY REQUIREMENTS
OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:
• None
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles):
• Banquet servers
Qualifications
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
- Ability to read, write and speak the English language fluently to interact with staff.
- Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
- Knowledge of appropriate table settings and serviceware.
- Ability to make quick and accurate decisions.
- Must possess strong organizational skills.
- Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism.
QUALIFICATION STANDARDS
EDUCATION
High School Diploma or equivalent required;.
EXPERIENCE
2 years prior banquet department or ala carte experience required. Prior food service preferred
LICENSES OR CERTIFICATES
Ability to obtain government license or certificate. CPR Certification and/or First Aid Training required.
GROOMING
All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
OTHER
Additional language ability preferred.
NOTICE:
The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
