Banquet Captain ("Capitan de Banquetes")

Azul Hospitality-posted 1 day ago
$19 - $20/Yr
Full-time • Entry Level
Onsite • Portland, OR
1,001-5,000 employees
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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.

  • 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.
  • 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.
  • Must be able to speak, read, write and understand the primary language used in the workplace.
  • Requires good communication skills, verbal, written and electronic.
  • Must have excellent leadership capability and customer relations skills.
  • Must be detail oriented with outstanding organizational and communication skills.
  • Must possess intermediate computer skills.
  • Must possess basic computational ability.
  • Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.
  • Self-driven and able to work independently.
  • Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
  • Knowledge of table and bar service.
  • Knowledge of appropriate table settings and service ware.
  • Ability to describe all menu items and methods of preparation.
  • High school or equivalent education required.
  • 1 to 3 years of high-volume banquet service experience required.
  • Must be at least 21 years of age to serve alcohol.
  • Safe Server Alcohol & Food certification required.
  • Hotel/resort banquet experience preferred.
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