Banquet Captain

Westin Dulles, VA•Herndon, VA

1d•Onsite

About The Position

The purpose of the Banquet Captain is to organize and coordinate the set-up, service and breakdown for all food and beverage functions; maintains communication with meeting planners ensuring complete guest satisfaction; in charge of proper training of servers and co-captains. This role directly or indirectly supervises associates and/or supervisors, carrying out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; and addressing complaints and resolving problems.

Requirements

High school diploma or general education degree or equivalent combination of education and experience required.

Responsibilities

Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.
Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing AURO Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.
Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately.
Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.
Ensure that a high level of sanitation and cleanliness is maintained before, during and after each shift.
Review any changes on Banquet Event Order’s (BEO) including, guarantees, times, set-up requirements, checking with banquet manager and event planning manager for any last minute opportunities. Check function room for cleanliness, burnt light bulbs, proper door signage and making sure it is damage free.
Maintain constant contact with Banquet Chef to ensure complete, effective communication between food production and food service. Coordinates pick-up times and gives exact count after guests have been seated, advises as to last minute timing and any special menu requests.
Conducts daily stand-up, reviewing any general information for servers, along with pre-meal briefing and uniform inspection. Post end of shift side duties.
Inspects table place settings, including table linen, silverware, china, glass and condiments for correct placement by servers and to ensure that each element is clean, undamaged and attractive.
Responsible for proper setting of buffet tables and other food service tables used for catering functions.
Sees that all functions take place on time and according to plan. All rooms are to be ready 30 minutes ahead of scheduled time and ready to receive guests. Responsible for all servers on the floor and supervises service received by guest throughout each function assigned. Staff is ready at attention 15 minutes before start time.
Supervises clearing and post function clean up. Checks servers out, making sure that function rooms, back hall and storage areas are neat and clean and equipment is cleaned and stored properly. Makes sure any breakfast functions for the next day are set and ready.
Prepares banquet check, double-checking for accuracy and making any additions needed and has host sign it. Completes a detailed captain’s critique for each assigned function. Distributes all necessary paperwork at end of shift.
Reviews next days’ BEO’s, checking for staffing and any changes. Fills out equipment and food requisitions as needed.