Banquet Captain

Principle Responsibilities & Position Purpose:

Assists in training all staff and oversee set up, clean up and display food for all banquet functions.

EXAMPLE OF DUTIES:

• Assign the roles of the service team for the event assigned to.
• Interact with the client and guests to ensure complete satisfaction.
• Direct service team in a productive manner.
• Liaise with the culinary team regarding the event assigned to.
• Bill into POS the days events.
• Attend BEO meeting and other meetings as needed.

ESSENTIAL FUNCTIONS

• Supervise Food and Beverage service to ensure consistency throughout the banquet event.
• Assist with the planning, organizing and execution of all banquet functions.
• Supervise banquet rooms set-up and clean-up.
• Greet guest in charge and respond to requests.
• Speak at roll call meetings prior to events to inform staff about event particulars and expectations.
• Prepare banquet check for signature.

Other

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort.

Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort.

Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained.

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.

• Supervise all assigned side work to include replenishing condiments and restocking banquet cabinet supplies.
• Supervise general cleaning tasks using standard resort 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 Facilities, Catering and Culinary 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 Occasional

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

OTHER DUTIES:

Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards.

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:

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of appropriate table settings and service ware.
• 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

Prior banquet department or ala carte experience required. Prior food service preferred. Prior experience as a Banquet Captain in luxury resort environment preferred.

LICENSES OR CERTIFICATES

ServSafe Food Handlers Certification required. Alcohol Compliance Responsible Vendors Certificate required. CPR Certification and/or First Aid Training preferred.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available).