Event Captain

The JB Duke Hotel is now seeking a Event Captain to join our F&B Team. This is a full time AM/PM position, requiring the successful candidate to be flexible and work varying AM/PM shifts and varying days each week.

Responsibilities: The coordination of all aspects of assigned banquet functions to ensure that all
standards of quality, presentation, and guest satisfaction are maintained. Responsible for the completion of paperwork with regard to those functions.

DUTIES:

PRIOR TO GUEST ARRIVAL

• Upon arrival, the captain should check with the Manager as to which functions he/she will be responsible for. Make copies of BEO’s for the day/nights events, Post the BEO’s, assign staff to specific areas to work.
• Review BEOs and Banquet Room Set, to ensure familiarity with the function
• Review information with Manager for any staffing issues, timing, beverage requirements, special instructions, or last minute changes. Review non-food requirements such as awards tables, Registration Tables, audiovisual needs, etc.
• Review information with banquet chef to ensure that chafer counts, head counts, special dietary needs, and menu items correspond and that all will be delivered in a timely fashion.
• Ensure that function rooms are set to specifications outlined on the BEO. Verify numbers of tables and chairs. Verify placement and flow for buffet station(s). Ensure that the room is clean and free of obstacles. Record and report any repairs that may be required to floors, ceiling, carpet, lighting, staging and walls etc.
• Prepares a sample place setting for staff and assigns responsibilities.
• Assist staff in decorating buffets. Provide leadership direction and ensure that props are available and in good repair.
• At least Thirty minutes prior to start of function, holds a pre-function meeting with all staff to outline contract, menu, service requirements, special needs, VIPs etc.
• Ensures that the room is ready, all items in place 15 minutes prior to the scheduled start time.

DUTIES WHILE THE FUNCTION IS IN PROGRESS

• Greet and introduce yourself to the event coordinator, introduce the event coordinator to any other Captains that may be working their event.
• Review all of the items on the BEO with the client for accuracy, review timing of event.
• As quickly as possible get a room count and pass this information on to the Banquet Chef. Proceed with service, constantly monitoring staff performance.
• Circulate in the room to ensure that guest needs are being met.
• Coordinate with chef to ensure timely presentation of courses.

DUTIES AT THE END OF THE FUNCTION/SHIFT

• Compute and verify guest bill. This includes ensuring that liquor consumption reports have been completed and tallied.
• Same for consumption of soft drinks and other food items.
• Assign tasks to service personnel for clean-up, preparatory tasks (i.e. refilling salt and pepper shakers, sugar bowls, etc.).
• Ensure that items are properly stored and back of the house areas are clean and clear including coolers and flowers.
• Ensure that all preparatory work for the next shift has been completed ( i.e. set-ups, food or silverware preps) including a prep sheet for the next shift.
• If any Rental Items are used, make sure they are counted, bagged and placed in the proper assigned areas. State location of all Rented Items on the Captains Report and shift transmittal notes.
• Dismiss crew.
• Do captain’s report/log
• Ensure that all spreadsheets and bills have been delivered to night audit. This must be complete before 2:00 A.M.
• Ensure that all alcoholic beverages are locked.
• Return Department keys to lock box.

ADDITIONAL RESPONSIBILITIES:

• Reports to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook.
• Train new staff.
• Adhere to and enforce all fire, safety, and security procedures according to outlined policies.
• Comply with and enforce all policies and standard operating procedures of the hotel.
• Support and actively participate in hotel recycling program.
• Perform other duties as required/assigned by the Banquet Management.

CASH BARS (When in Use):

• Retrieve bank from safe
• Count money
• Retrieve drink tickets for issue to cashier.
• Issue cash and drink tickets to cashier.
• At end of function collect money and remaining drink tickets from cashier.
• Retrieve used drink tickets from bartenders.
• Count drink tickets sold.
• Tally against money collected for accuracy.
• Return correct amount of money to bank together with drink tickets not sold.
• Fill up deposit envelop with money to be dropped.
• Drop money in the safe following standard procedures.
• Lock bank back in the safe.
• Enter data in spread sheet.

QUALIFICATIONS:

• Some supervisory experience required. In the same field preferred.
• Have worked as a banquet server for at least one year.
• Must have excellent organizational and communication skills.
• Must have the ability to prioritize and delegate
• Must be able to handle different functions at the same time
• Must be able to understand the relationship between time and amount of work to be done in order to have functions ready at required time
• Must have neat appearance and good grooming
• Must have good command of English language both oral and written
• Some ability to communicate in Spanish would be helpful.
• High school diploma or equivalent

This Job Description is an overview of daily responsibilities you are required to
perform. Management has the right to add
or delete responsibilities as they occur.

To do this kind of work, you must be able to:

Physical Demands:

Lifting 50 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 35 pounds. Requires walking and/or standing for long periods of time.

Math Skills:

Apply fractions, percentages, ratio and proportion.

Language Skills:

Must have developed English language skills to the point of being able to:

• Communicate effectively (written & oral) with other employees, guests and/or vendors as required
• Read & comprehend written information (BEOs, newspapers, journals, periodicals, manuals, etc)
• Write business letters, summaries and reports using prescribed formats and conforming to all rules of punctuation and grammar
• Participate in discussions/debates. Speak extemporaneously on a variety of subjects

Specific Vocational Preparation: *See Qualifications

To do this job you must have the following licenses or certifications before being hired: N/A

To do this job you must have the following amount of total education and/or experience:

• See Qualifications

NOTE: This hotel operates seven days a week, twenty-four hours a day and that holidays such as
Christmas, New Years, Easter, Mother’s Day, Thanksgiving, Fourth of July or any other holidays are normal working days. Business levels will determine the amount of hours you work. Understand that you may be asked to work in other departments in a related position as required. Management retains the discretion to add and/or change the duties of this position at any time.