Banquet Captain

Position Summary

The Banquet Captain will be responsible for training, assisting, and supervising banquet house persons in the setting up, cleaning, servicing, and maintenance of banquet equipment, function rooms, and related service areas, ensuring guest satisfaction, the achievement of company standards, safety policies and profit maximization.

Responsibilities

Banquet Captain

• Review the BEO and daily work assignments with the supervisor.
• Assign and direct the set-up duties relative to preparing for functions.
• Assist house persons in physical set-up, cleaning, and arrangement of tables and equipment according to BEO specifications while adhering to standards of job safety.
• Monitor and ensure all SOPs, policies, procedures, and regulations are followed while supervising and performing duties and guest-related activities.
• Inspect all function rooms - check each room for completeness.
• Direct/assist in refreshing rooms during breaks.
• Receive and issue packages for guests for related functions.
• Properly maintain, store and secure all banquet equipment.
• Assist banquet servers.
• Complete work orders on any damaged equipment for repair.
• Hours: Flexible; scheduled days and times may vary based on need.

Experience & Qualifications

• Experience: Two to three years experience as a banquet house person.
• Education: One to two years of post-high school education.

Licenses or Certifications

• City of Fond du Lac Bartender-Operator License.
• Wisconsin Responsible Beverage Server Certification.

Skills Required

• Must be able to:
• Speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize and organize.
• Think clearly, remain calm and resolve problems using good judgment.
• Follow directions thoroughly.
• Understand guests’ service needs.
• Able to work together as a team and independently.
• Work with minimal supervision.
• Maintain confidentiality of guest information, pertinent hotel data, and employee-related matters.
• Use a computer keyboard and possess basic typing skills.
• Possess moderate to advanced computer skills.
• Work in a dynamic and constantly changing environment.
• Adept at multitasking.
• Work long hours to include day and night shifts.
• Work in a fast-paced environment that requires lots of walking on multiple surfaces.
• Flexible to work weekends and holidays as required.
• Excellent vision is necessary to ensure rooms are cleaned, set up according to BEO.
• Excellent literacy is necessary to read and understand instructions on BEOs.

SUPERVISORY DUTIES

• Five to twenty employees.

JOB QUALIFICATIONS

• Knowledge
• Requires advanced knowledge of the principles and practices within the catering, food, and beverage, and hospitality professions. This includes experiential knowledge for management of people, complex problems, efficient sales activities, and food and beverages management.
• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Ability to make occasional decisions that are generally guided by established policies and procedures.
• Good oral and communications skills.
• Must have a professional appearance and attitude.

Physical Demands

• Must be able to:

Banquet Captain

• Lifting trays, dish racks, glass racks, etc. - 20 - 40 lbs.
• Pushing carts, Queen Mary’s, hotbox, portable bar - 50 - 100 lbs.
• Carrying trays, dish racks, glass racks, etc. - 20 - 40 lbs.
• 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 service guest functions; 100% of the time scheduled.
• Climbing sometimes 12 steps 20% of 8 hours.

Environment

• Inside 98% of 10-hour shifts. Outside 2% of 10-hour shift.
• Abnormal temperatures - extreme summer heat of 95 degrees and above and winter cold.

Source: Hospitality Online

Salary : $14 - $17