Essential Functions:

Banquet Captains manage the banquet staff to ensure the high-quality

execution of all event types involving food service; he or she also serves as a

liaison between the banquet service staff and the kitchen staff and otherwise

assists in management operations. The Banquet Captain may also oversee the breakfast operations of the hotel, executing buffet & a la carte service with the scheduled team.

Pay: $14/hr + Percentage of Service on Events; $20/hr when not in service pool

Essential Job Functions

To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Ensure all products and services are provided in a timely and professional manner while exceeding guest expectations and promptly resolving guest issues

• Maintaining positive customer relationships, processing complaints, and responding to customer needs.

• Ensure compliance with standards of operation and standards of service at all times throughout hotel

• Coordinate the organization and administrative functions in the food and beverage operation

• Ensure compliance with standards of operation and standards of service at all times throughout hotel

• Ensure that staffing is maintained at an appropriate level to match business demand, which might require bartending shifts as needed

• Participate in all regular and ad hoc operational meetings as required

• Handle guest complaints expeditiously to complete resolution.

• Solicit and communicate guest feedback

• Manage projects and any other reasonable duties as required

• Contribute regularly with service improvements to maintain and improve performance

• Develop the service team through coaching, counselling and training

• Participate and contribute to the ongoing training requirements

• Ensure that disciplinary procedures are undertaken fairly and in accordance to hotel policies

• Adhere to all federal, state, and local alcohol serving laws.

• Comply with all health, safety, and hygiene standards and policies.

• Assist service staff by taking orders, delivering food, and delivering beverages as needed.

• Maintains the cleanliness of the banquet floor, the kitchen, and storage areas

• Perform any other job-related duties as assigned.

Education: High school diploma or general education degree (GED)

Required Experience:

The person in this position needs to:

• Minimum 21 years of age

• Minimum 2 years management experience

• Excellent knowledge of food and beverage products and offerings

• Reliably commute or plan to relocate before starting work

Knowledge, Skills, & Abilities

• Robust food knowledge: should be able to articulate flavors and provide detailed descriptions.

• Knowledge of various dietary restrictions

• Possess basic math skills and ability to operate POS system

• Maintain professional presentation (must adhere to company and department dress code)

• Outstanding guest service skills

• Ability to clearly communicate both verbally and in writing

Physical Requirements:

These physical requirements for this position may be accomplished with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 30 pounds. The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor beverage and food quality and quantity.

Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.