Banquet Captain jobs in New London, CT

Description

Job Title: Banquet Captain

FLSA Classification: Nonexempt (Hourly)

Salary Range: $15.69 - $17.00, per hour plus pro-rata portion of service charge based on event hours worked

Reports to: Banquet Manager / Banquet Supervisor

Summary/objective: This position is available to full-time employees or part-time with flexible schedules. Responsibilities include ensuring that all necessary job responsibilities are carried out to the best of everyones ability for all banquet functions, both in set-up, service execution, and follow-up details.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.(Banquet Captain is responsible for an event or assigned duties):

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.

• Conforms to AAA Four Diamond Standards.

• Review Banquet Event Orders (BEO) in detail, in advance of events with Banquet Manager.
• Perform all guest contact duties in a cordial and professional manner and make sure that all guests receive total customer service satisfaction.
• Enforce standards of sanitation and cleanliness in the banquet area following all health department and hotel sanitation guidelines.
• Maintain uniform and hygiene standards of all banquet staff.
• Set the standard for all side work duties and follow-up the staffs responsibilities are completed before leaving their shift.
• Inspect the rooms for assigned functions, making certain that every detail of the set-up conforms to the BEO and set-up diagram.
• Inspect table place-settings, including table linen, china, glass, silverware, and condiments for correct placement and to ensure that each element is clean, undamaged and attractive.
• Assist staff in all aspects of functions through greeting guests, serving, bussing, and set-up.
• Make positive suggestions to management concerning improvements in banquets or any other aspect of the operation.
• Perform all other duties as assigned by management.
• Be fully aware of and comply with policies and procedures as identified in the procedure manual and handbook.
• Adhere to all Health and Safety policies and procedures.

Supervisory Responsibilities: for events assigned to you, larger events where you are team-managing with other Banquet Captain and/or Manager, and general assistance. In this instance you may have a smaller station, or potentially no station assigned to you.

Work environment

• Working conditions are based in a hospitality setting.
• May be indoor or outdoor setting depending on outlet.
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate to loud.

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 this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The associate must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.

Work authorization/security clearance requirements

Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Affirmative Action/EEO statement

Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

Competencies

• For events assigned to you, or in conjunction with the Banquet Manager, hold pre-shift meetings before every function to review staff knowledge of all menu items, any special needs for the function, all assigned side work duties, assigned table areas, and review training tips plus feedback from other prior events.
• Effectively monitors staff performance and offer appropriate coaching, counseling or supervision as required. Report any disciplinary needs to the Banquet Manager.
• Maintain constant contact with the Banquet Kitchen staff for complete and effective communication between food production and food service. Maintain dialogue regarding meal counts, special orders, timing. Assist or run expediting operation.
• Receive guest complaints and offer positive response, pursue the best resolution possible at the time.
• Ensure that all guests are served properly through the supervision, coaching, and training of all banquet staff
• Act as guest contact for events, reviewing timeline, touching base throughout event, available by text to responds to needs
• Present final billing when applicable 
• Assist the Banquet Manager with conference/meeting arrangements involving audio/visual requirements.
• Positions, installs, and connects equipment, such as microphones, amplifiers, and lighting. Adjust needs throughout event.
• Monitor breakage and follow safe clearing, bussing and stewarding duties
• Ensure that ware washing machine is operating, proper chemicals are in hand and in use
• Be aware of vendors property and disposition of them at end of events
• Assist with cash bars including revenue collection and financial drop.

Required education and experience

• High School diploma or GED required.
• 2 years experience in catering or full-service dining
• Must be 18 years of age.
• Must be trained and certificated in T.I.P.S program within the first 6 months of employment.
• Make customers feel important, valued and appreciated in a manner that will be acknowledged by the customers.
• Be familiar with all Spa & Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available to work days, evenings, weekends, holidays and extended hours as business dictates

Preferred education and experience

• Supervisory experience beneficial.

Additional eligibility requirements

• Understands and executes the essentials of good table service
• Bartending skills strongly desired.
• Audio visual and lighting knowledge a plus
• Must be able to work in a fast-paced environment.
• Must be able to interact with guests effectively and in a courteous, professional manner.
• Excellent written and oral communication skills.
• Basic proficiencies in Windows Applications