Banquet Captain

REPORTS TO: Director of Banquets and Banquet Managers.

SUPERVISES: Banquet Servers.

WORK ENVIRONMENT:

Banquet function areas, meeting rooms and service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around chemicals.

KEY RELATIONSHIPS:

Internal: Staff in Banquets, Banquet Set-Up, Beverage, Stewarding, Kitchen, Catering/Convention Services, and Sales, Storeroom, Cafeteria, Accounting, Housekeeping, Executive Offices and Engineering, Audiovisual Innovations.

External: Hotel guests/visitors, Banquet Vendor Associates (i.e., florists), Equipment Repair Associates, trade show/exposition set-up associates.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Maintain positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.

• Resolve guest complaints, ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

• Maintain complete knowledge of service requirements for assigned functions:

• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

• Particular characteristics/descriptiosn of wines/champagnes ordered.

• Prices for specified selections on cash functions.

• Group's names and background.

• Type of functions and expected attendance/guarantee numbers.

• Scheduled hours of service.

• Special requests/arrangements.

• Order of service, traffic flow in room.

• VIPs.

• Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such.

• Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated associates to rectify any cleanliness/organization deficiencies.

• Requisition linens and china and silver required for designated functions and give to Stewarding.

• Inspect the scheduled function area/room for cleanliness, working condition and proper Furniture/equipment set up; rectify any deficiencies with respective departments.

• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.

• Prepare station assignments for Banquet Servers according to group requirements and hotel standards.

• Ensure that assigned staff has reported to work; document any late or absent employees.

• Coordinate breaks for assigned staff.

• Assign stations and sidework to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.

• Inspect grooming and attire of staff; rectify any deficiencies.

• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective associates.

• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems.

• Ensure replenishment of items as specified on event orders and requested by group contact.

• Set out name cards/escort cards in accordance with group requirements.

• Organize head table assembly and assist in group's entrance into the function area.

• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.

• Greet guests upon arrival at function and assist in seating as required by group.

• Direct Servers on timing of service throughout function.

• Communicate additional meal requirements and special requests to the Kitchen.

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associates.

• Assist Banquet staff with their job functions to ensure optimum service to guests.

• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.

• Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.

• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.

• Direct the final breakdown of function room and clean up. Ensure all department standards are met.

• Ensure that all closing duties for staff are complete before staff sign out.

• Conduct training of staff as assigned.

• Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Respond to radio promptly.

• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

• Document pertinent information in department log book.

• Complete all paperwork and closing duties in accordance with departmental standards.

• Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.

• Must be certified in TIPS alcohol awareness training within 60 days of Employment.

SECONDARY JOB FUNCTIONS

• Attend designated meetings, menu and wine tastings.
• Assist the Banquet Manager/Assistant as assigned.
• Stock Banquet supplies.
• Assist with inventories as assigned.
• Conduct scheduled function room inspections, using a checklist in accordance with departmental standards.

QUALIFICATIONS

Essential:

• Minimum 18 years of age to serve alcoholic beverages.
• 1 year experience in Banquet food service.
• TIPS Training within 60 days of employment.
• Knowledge of various food service styles (i.e., French service, Russian service, Butler style service).
• Fluency in English, both verbal and written.
• Provide legible communication and direction.
• Compute basic arithmetic.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guests' service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.
• satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
• maintain regular and punctual attendance.
• adhere to Peabody grooming standards.
• uphold and exemplify Peabody Service Excellence.

Desirable:

• High school graduate or equivalent vocational training certificate, some college.
• Supervisory experience.
• Certification of previous training in liquor, wine and food service.
• Previous culinary training.
• Certification in alcohol awareness program.
• Certification in CPR.
• Ability to suggestively sell.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Familiarity with food and beverage cost controls.
• Familiarity with sales and marketing tools for banquets.
• Creative ability to decorate food tables/displays.

PHYSICAL ABILITIES

Essential:

• Ability to work variable and/or extreme hours.
• Ability to stand and walk for prolonged periods of time.
• Ability to lift, carry and store in overhead areas approximately 30 pounds.
• Ability to bend, squat and reach on a constant basis.
• Ability to push and/or pull carts weighing approximately 200 pounds.
• Ability to lift and carry a server tray weighing approximately 50 pounds in the overhand style of serving.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.