What are the responsibilities and job description for the Banquet Captain position at Silverado Resort?
SALARY RANGE: $16.00 per hour, plus Gratuity and tips. The Banquet Captain is responsible for spear heading the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.
Primary Responsibilities
- Must adhere to the company’s Service culture – 4 Keys to creating guests for life.
- Must be able to lead banquet team members and ensure the events are run smoothly and efficiently.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Attend all hotel required meetings and trainings.
- Maintain regular attendance in compliance with Silverado Resort and Spa Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
- Comply with Silverado Resort and Spa Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be able to maintain confidentiality of information.
- Responsible for team members training, development, and coaching according to Silverado standards.
- Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
- Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
- Serve guests according to the hotel’s standards in a friendly, courteous, and professional manner.
- Set all tables according to hotel standards.
- Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
- Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
- Follow all money handling procedures when serving the guest.
- Know and use “suggestive selling” techniques.
- Know the menu items for each function served and able to give accurate descriptions.
- Perform other duties as requested by management.