SUMMARY

The banquet captain's main function is to promote and ensure guest, client and attendee satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, accurate service. Must be able to successfully execute an event from start to finish based on BEO. Schedule is based on book of business. Evenings, Weekends, and Holidays are required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest, client and attendee Service

Maintains guest, client and attendee service as the driving philosophy of the operation.
Personally demonstrates a commitment to guest, client and attendee service in responding promptly to guest, client and attendee, client and attendee needs.
Committed to making every guest, client and attendee satisfied.
Meets or exceeds guest, client and attendee satisfaction measures.
Ensures hotel / Brand standards and services contribute to the delivery of consistent guest, client and attendee services.
Implements and practices guest, client and attendee service initiatives and performs to Gulph Creek Hotel Standards.

Operations

Maintain a through working knowledge of banquet set up, banquet bar procedures, POS systems, and paperwork.
Ensure staff is in proper uniform, with nametag and good hygiene and sanitizing is maintained.
Develop skills necessary to enable promotion of team members.
Help employees acquire the skills to achieve their goals.
Be completely knowledgeable of Hotel’s emergency procedures and the responsibilities that are to be followed.
Immediately notify manager of any emergency, security threat or hazardous situation.
Record all opportunities, as described above, to keep communication lines open. Fill out Captain's Logs in a timely manner.
Make sure the meeting space is clean and set according to BEO provided by sales, service meeting space and pre-function areas as needed, banquet event setup as required, connect with sales team as well as guests, clients and attendees, to make sure standards and requests are met as well as providing great customer service.

Approach all encounters with guests, clients and attendees and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with company, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Comply at all times with the company standards and regulations to encourage safe and efficient hotel operations.
Other duties as required, from time to time, by Banquet manager may be assigned to you.

SUPERVISORY RESPONSIBILITIES

Manages and directs staff while overseeing a scheduled event from start to finish.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School Diploma or equivalent required.
At least one-year supervisory position held in banquets.

REASONING ABILITY

Demonstrate the ability to anticipate and solve practical problems or resolve issues.

LANGUAGE AND MATHEMATICAL SKILLS

Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Ability to effectively communicate with employees, guest, client and attendees and supervisors for optimum operation of the property
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

Serve Safe preferred and RAMP training required

PHYSICAL DEMANDS/ WORK ENVIRONMENT: 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.

Individuals must be able to lift up to 30lbs.
Following proper lifting procedures.
Must be able to stand for 8 hour shifts.
Must be able to carry trays.
Must be able to show leadership abilities.
Must have organizational skills and quick decision-making abilities.

Learn more about this Employer on their Career Site

Banquet Captain