Banquet Captain ("Capitan de Banquetes")

POSITION PURPOSE

To oversee the execution of banquet events including planning, ordering, set-up, service, and breakdown. The position will report to the Director of Food and Beverage and will partner closely with the Catering, Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.

ESSENTIAL RESPONSIBILITIES

• Oversees all banquet service operations and events and ensures that all banquet service details are executed.
• Assists Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel.
• Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event.
• Responsible for the direct supervision, coaching and training of the banquet service staff.
• Manages staff shifts and timetables.
• Develops and provides staff with the necessary training, including customer service, and serving etiquette.
• Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests.
• Attends weekly banquet event order and group resume meetings and ensure all areas are prepared.
• Communicates with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
• Be aware of all upcoming groups and major conventions over upcoming 90 days.
• Reads all assigned banquet menus and ask if specific items are unclear.
• Supervises the set-up of all meeting rooms prior to each event.
• Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen.
• Assists the culinary team as needed with preparation, ordering and inventorying.
• Monitors the inventory of supplies, equipment, and furniture.
• Ensures specific needs for buffets, receptions and meetings are met. Check inventory needs for all upcoming events.
• Completes all daily administrative tasks.
• Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff.
• Acts as an ambassador at the bar during high volume hours.
• Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
• Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent