Events Captain

Description

JOB RESPONSIBILITIES

Oversee the execution of contracted events.

Set-up and breakdown all function rooms, in accordance with BEO and/or Diagram

Act as the day-of contact person for the customer

Hold the pre-shift meeting reviewing the BEO and reviewing a selected service standard.

Coordinate and Execute meal/buffet setup (including vessels and placement) with the culinary team.

Total all outstanding charges for the function, prepare check and present to the function contact, for signature, prior to the conclusion of the event. 

Complete tip out spreadsheet for team members after each event.

Communicate all necessary information with support crew and management. 

Supervise banquet functions to ensure they run smoothly and efficiently.

Ensure the operational efficiency, timeliness, and productivity of the event staff.

Maintain complete knowledge of service requirements for assigned functions

Assist with creation and posting of the schedule for the Events Team

Check storage areas for proper supplies, organization and cleanliness

Complete requisition for additional supplies needed and submit to Department Manager

Instruct designated employees to rectify any cleanliness/organization deficiencies

Inspect the scheduled function area/room for cleanliness, working condition and proper

furniture/equipment set up. 

Rectify any deficiencies with respective departments (i.e. engineering, hskp)

Ensure that assigned employees have reported to work and report any absent or

tardy employees

Coordinate breaks for assigned employees if needed.

Assign stations and side work to Servers in accordance with departmental procedures

Communicate additions or changes to the assignments as they arise throughout the

shift

Identify situations which compromise the department’s standards and delegate these

tasks

Inspect employee grooming and uniforms rectify any deficiencies

Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout.

Ensure agreement with banquet event order and departmental standards and resolve

any problems

Ensure replenishment of items as specified on banquet event orders and requested by

function contact

Ensure that unused food is returned to the kitchen, that designated condiments are

broken down and properly stored (butters, cream, dressings, etc) and all banquet

supplies are returned to designated storage areas

Ensure all closing duties for staff are completed before staff sign out

Provide feedback on staff performance to manager and report disciplinary problems to

manager and participate in the counseling of employees

Foster and promote a cooperative working climate, maximizing productivity

employee morale

Review status of assignments and any follow-up action with Department Leadership

Anticipate customers’ needs, respond promptly and acknowledge all customer requests

Maintain a thorough knowledge of local area services. (Gas station, drug stores, auto

repair and similar shops & services.)

Uphold appropriate departmental standards of quality/timing

Uphold and ensure compliance with all company and departmental policies and

procedures

Report all equipment problems and maintenance issues, known safety hazards, or

unsafe practices and procedures to supervisor / Banquet Manager immediately

Attends all scheduled employee meetings and brings suggestions for improvement

Perform other duties as assigned.

Qualifications

 

QUALIFICATIONS/SKILLS REQUIRED: 

To perform this job successfully, an individual must be

able to perform a number of varied, but essential, duties satisfactorily.

High school diploma or general education degree (GED); or one to three months' related

experience and/or training; or equivalent combination of education and experience.

Ability to read and comprehend simple instructions, short correspondence, memos and

to write simple correspondence. Ability to effectively present information in one-on-one

and small group situations to customers, clients, and employees.

Ability to add, subtract, multiply, and divide to perform these operations using units of

American money.

Ability to apply common sense understanding to carry out detailed but not complicated

written or oral instructions.

Ability to deal with recurring problems per the HSV policy guidelines

Knowledge of food and wine.

Computer knowledge Microsoft, Google, Tripleseat, POS, etc

Willing and timely execution of other duties as delegated by leadership

 

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.

Employee must be able to lift up to 25lbs, and the standard banquet furniture without assistance. Will request assistance or utilize a cart when necessary.

• Employee must be able to stand for extended periods of time

• Employee must be able to maneuver the property swiftly without assistance.

 

(Please note: management reserves the right to change, modify, and/or alter any of the duties

listed above to meet business demands).