BANQUET CAPTAIN

Description

Position: Banquet Captain

Accountable to: Director of F&B, F&B Manager, Corporate Team

Purpose

The Banquet Captain is responsible for supervising the banquet staff at all stages of a function from set-up to breakdown and ensuring the resort’s continuing effort to deliver outstanding guest service.

Key Accountabilities

• Adherence to and successful execution of all standards, procedures and protocols described in the Rod ‘N’ Reel Resort Team Member Handbook. 
• Compliance with company rules and regulations without exception.  Always handle yourself in an ethical and professional manner.
• Arrive to work on time and in proper attire.  Absences and tardiness should be rare, and always communicated to management as per the handbook policy.
• Adhere to company uniform, grooming and appearance standards.
• Take excellent care of all guests (internal & external), without exception. This includes assessing the needs of each guest you encounter, assuring the quality of our products, services and evaluating guest satisfaction.
• Interact with all guests in an engaging and welcoming fashion, establishing yourself as a positive representation of the Rod ‘N’ Reel Resort brand.
• Establish and maintain a constructive and cooperative working relationship with your teammates and managers, in all areas of the resort.
• Help to build and maintain a team-oriented environment in the workplace by bringing a consistent work ethic and participation level to every shift.
• Adhere to directives and complete requested tasks made by managers.  
• Pick up shifts for others in your department when possible if the need arises.
• Consistently assist your teammates with their responsibilities anytime they are busy, and you are not.

Requirements

Core Responsibilities

• Coordinate meeting spaces for banquet and catering events to ensure compliance with banquet event orders (BEO) with level of service, quality and hospitality.
• Work with kitchen staff on the timing of food preparation to ensure that meals are ready on time in accordance with the event order.
• Adhere and ensure that the required sanitation procedures are met for food handling safety.
• Assist with scheduling of Team members.
• Communicate service needs to chefs and stewards throughout functions. 
• Ensure banquet rooms, restaurants, and coffee breaks are ready for service. 
• Ensure proper centerpieces are displayed on every table. 
• Inspect the cleanliness and presentation of all china, glass, and silver prior to use. 
• Check in with guests to ensure satisfaction. 
• Set tables according to type of event and service standards. 
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. 
• Maintain cleanliness of work areas throughout the day. 
• Manage banquet staff during the event.
• Complete guest checks with accuracy.
• Coordinates and delegates setup and breakdown of catering rooms for scheduled functions in a timely manner.
• Organizes all assigned functions and completes preparation work in accordance with the departmental standards
• Acts as the contact person for the member and guests.
• Holds pre-shift meetings reviewing BEO and reviews a selected service standard.
• Coordinates customer experience with the kitchen.
• Leads and supports service staff on the floor.
• Ensures agreement with the banquet event order, the departmental standards and resolves any problems.
• Maintains complete knowledge of service requirements for assigned functions.
• Responsible for maintaining inventory of Catering supplies and submitting purchase requisition forms to the Group Sales Director in a timely manner when needed.
• Assigns stations and side work to Catering staff in accordance with departmental procedures.
• Ensures that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butter, cream, dressings, etc.) and all banquet supplies are returned to designated storage areas.
• Ensures all closing duties for staff are completed before staff sign out.
• Provides feedback on staff performance to the manager and reports disciplinary problems to Director.
• Reviews status of assignments and any follow-up action with Banquet Director
• Anticipates customers’ needs, respond promptly, and acknowledges all members.
• Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
• Must be able to multitask, delegate and prioritize to meet deadlines.
• Must be able to maintain confidentiality of information.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag.
• Team member must be able to maintain standards of attendance and punctuality and must be able to work varying schedules that include evenings, weekends, holidays and extended hours as business dictates.
• High School diploma/GED or equivalent education required.
• Minimum 6 months experience in banquets or events required.

Qualifications

Must speak English fluently and be able to write in basic English. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and sales skills. Good communication skills—both written and verbal. Must be dependable, reliable and be driven with minimal supervision. Must possess a high level of awareness, attention to detail and follow-through. Must be both effective and efficient at multi-tasking in pressure situations.

Physical Requirements

Position requires sitting, handling, eye-hand coordination, stooping, kneeling, and walking/standing for multiple hours in succession. This position may on occasion require the lifting, carrying, pulling or pushing of up to approximately 20lbs. Must be able to withstand changes to temperature, steam and heat. Must be able to work in a confined area for multiple hours in succession.

Benefits

• Medical, Dental, and Vision
• 401K
• Sick Leave
• Vacation Leave
• Life and Disability Insurance
• Employee Discounts